RE: CoTuna

From: Lupin, Hector (FIIU) (Hector.Lupin@fao.org)
Date: Mon Jun 18 2007 - 03:18:30 PDT

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    Dear Mr Pham Kiennt,
     
    I do not want to re-open here a furious discussion about the subject of
    utilizing CO in tuna again, but for anybody to advise you, it would be
    necessary to know what you want really to do. If you are trying to enhance
    the tuna colour through the use of CO, I would like to tell you that carbon
    monoxide it is not admitted as additive in a number of countries, including
    that of the European Union. In addition, some studies suggest that there is a
    strong correlation between histamine content and use of CO in rejected tuna
    at the EU borders. In short CO may be utilized not only to "improve" tuna
    color, but also to mask temperature abuse in tuna. Not surprisingly, I would
    say.
     
    The new EU regulation on bio-security to be en force (partially) from next
    January 2008 (in full since January 2009); in addition to be aimed to prevent
    bio-terrorism (as the corresponding US regulation) is aimed also to prevent
    and deter fraud and counterfeiting too. Please take note that this will mean,
    in practice, a very serious legal "up-grading" of the type of liability
    associated with what could be interpreted, in certain legal context, food
    fraud and counterfeiting. In parallel the European Congress has supported
    (not approved by the Governments yet) a new regulation that will impose very
    large fines and even imprisonment to responsible operators engaged in fraud
    and counterfeiting of sensitive goods like food, medicines, medical devices,
    etc.
     
    The use of carbon dioxide in MAP (Modified Atmosphere Packaging) is a
    complete different issue, as carbon dioxide is an accepted additive and it is
    utilized in practice.
     
    Kind regards.
     
    Hector M. Lupin
     

            -----Original Message-----
            From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
    Behalf Of pham kiennt
            Sent: 15 June 2007 10:16
            To: seafood@ucdavis.edu
            Subject: CoTuna
            
            
            Hi every body.
            For processing tuna, I use CO( monoxyd carbon) and N2( nytrogen), but
    color is not good. Some body advise me to use CO2 replace N2.
            Does any one help me?
             Thanks and Rgds

            
      _____

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