Fishery / aquaculture products „Definition” – (EC) Regulation No 853/2004 • All seawater and freshwater animals – (except for live bivalve molluscs, live echinoderms, live tunicates and live marine gastropods, and all mammals, reptiles and frogs) • whether wild or farmed and • including all edible forms, parts and products of such animals Consumption of fish and fishery products • • • • • Seaside countries World: Mean is about 16 kg per capita Norway, Spain: 48 kg per capita Japan: 65 kg per capita Hungary: 3.5 kg per capita Consumption of fish and fishery products • World consumption: 130 million tons • 70% natural water (seawater) • 30% aquaculture (“Aquaculture is the farming of aquatic organisms, including fish, molluscs, crustaceans and aquatic plants.”) General food safety aspects of fishery products • Healthy but!: • High water content: 78-82% • pH: ≥ 6.0 → perishable • Can be contaminated by microbes, parasites harmful to human consumers • Can contain residues and other chemicals Hygiene requirements of production and distribution – vessels (Reg. 853/2004) • Vessels: – Must be constructed so as not to cause contamination of products with bilge-water, sewage, smoke, fuel, oil/grease or other substances – Surfaces must be suitable corrosion-resistant, smooth and easy to clean • Vessels are to preserve fresh fishery products for more than 24 hours – Must be equipped with hold tanks/containers for storage the products at appropriate temperature – Tanks must incorporate devices for achieving a uniform temperature throughout the tanks (6 hours after loading ≤3°C; 16 hours after loading ≤0°C) Hygiene requirements of production and distribution – vessels (Reg. 853/2004) • Freezer vessels: – (bleeding, heading, gutting, removal of fins freezing and wrapping/packaging) • Equipment to lower and maintain ≤-18°C • core temperature Drinking-water or clean seawater used Hygiene requirements of production and distribution – vessels (Reg. 853/2004) • Factory vessels: – (bleeding, heading, gutting, removal of fins, filleting, slicing, skinning/shucking, mincing or processing chilling, freezing and wrapping/packaging) • Must have – A receiving area for taking fish on board which allow the successive catch to be separated – A hygienic system for conveying fishery products to work area Hygiene requirements of production and distribution – vessels (Reg. 853/2004) • Factory vessels: • Must have – Work area large enough and prevents contamination – Storage areas for the finished products – A separate place for packaging materials – Equipment for disposing waste directly into the sea or into a watertight tank – Equipment, instruments and surfaces are suitable corrosionresistant, smooth and easy to clean Hygiene requirements of production and distribution – vessels (Reg. 853/2004) • Factory vessels where fish are headed and/or gutted on board: – Processes have to carried out as soon as possible after capture – Must be washed immediately and thoroughly (potable water, clean sea water) – The viscera must be removed as soon as possible – Livers and roes (intended for human consumption) must be preserved under ice, at a temperature of melting ice or be frozen Hygiene requirements after loading and establishments on shore • Heading and gutting must be carried out hygienically as • • • • • • soon as possible after landed Products must be washed thoroughly with potable water Filleting and cutting must be carried out so as to avoid contamination or spoilage of fillets and slices must be wrapped/packaged and chilled Containers used for the dispatch or storage of unpackaged products stored under ice must ensure that melt water doesn’t remain in contact with the products Equipment to lower and maintain ≤-18°C core temperature Stores must be equipped with temperature recorder Preservation methods - spoilage • Spoilage is usually caused by Pseudomonas • • species, Shewanella putrefaciens and (Acinetobacter and Moraxella –chilled!) Spoilage proteins of fish histamine and other biogenic amines scombrotoxicosis (“scombroid fish poisoning”; sardine, mackerel, tuna): vomiting, diarrhoea, rash, urticaria, nausea (allergic reactions) Prevention: fast chilling to ≤4°C Preservation methods - spoilage • Spoiled fish: • malodorous with acid, bitter, ammoniac character, • • • • • • • covered by sticky, yellowish brown mucus The scales can be elevated and removed the skin is wrinkled, discoloured and also can easily be removed The eyes are fade, opalescence, hollowed The gill cover is elevated, red-brown, the gills are dry, greyish or sticky The musculature is loose, soft and reddish brown (discoloured), friable the abdomen is deformed, the anus is opened, often prolapsed The viscera are loose, light coloured, the mucosa is destructed Preservation methods • Salting • Smoking • Marinading/marinating • Canning (canned fish in oil) Salting • Most commonly dry salting (herring, sardine) • After capture, gutting → salting (20kg NaCl/100kg fish) → • Storage in staunch/hermetically closed barrel (0…+5°C) • Ripening/aging (25-35 day) • Spoilage caused – In barrel: by halophil bacteria, anaerobes, yeast – Lightly salted products: lactic acid bacteria, psychrotophic bacteria – Dry, salted products: moulds • CAVIAR: is the processed, salted roe of certain fish, mostly the sturgeon (black) and the salmon (red). Smoking • • • • • • • • • • Cold smoking (20°C, few days) Hot smoking (90-120°C, few hours) 1. melt/defrost the fish 2. classification 3. washing 4. salting in salt solution (30-120 minutes) → 1.2-2% salt concentration 5. string/hanging 6. smoking 7. drying by air 8. packaging Smoking • Phases of hot smoking: – Drying of surface layers of fish – 40-60°C, 90120 min – Heat treatment/cooking in hot smoke – 90120°C, 50-60 min – Smoking in dense smoke – 80-105°C, 30-90 min Marinading/marinating • Preservation method based on using salt and vinegar solution • Special taste, tissues become tender, soft • Cold or hot marinading or combined with crumbing 1. Cold marinading/marinating • Raw material: fresh, frozen, salted filleted fish • • • • • (herring) Treated with 3-5% NaCl solution (30 min) Ripening in 6% vinegar and 10% NaCl solution for 3-4 days at 10-15°C Packaging into can, bottles or barrels and Filled up with 2% vinegar 4-6% NaCl solution and sugar, spices and onion are added Shelf-life: few weeks – few months 2. Hot marinading/marinating • • • • • • • • • Raw material: herring, eel, lamprey, cod, etc. Heading, gutting, washing Salting with 3-5% NaCl solution Washing Heat treatment in solution containing 1-2% vinegar, 68% NaCl and spices at 80-85°C for 10-12 min Chilling with water shower Filled into glass, plastic or metal container and Solution containing 2% vinegar, 3% NaCl and 4-5% gelatine is added Shelf-life: chilled for few month 3. Crumbed marinade • Raw material: fillet of herring, cod, mackerel, • • • • • • • lamprey, flat-fish (dab), etc. Heading, gutting Salting Roll the fish in the flour Heat treatment in oil at 160-180°C for 5-12 min Chilling Solution containing 2-3.5% vinegar, 3-5% NaCl, spices and sweetener is added Shelf-life: longer than the others Canning (canned fish in oil) • Raw material: sardine, eel, • • • • • • • tuna, etc. Heading, gutting Classification in salt solution Filled into can and Oil is added Sterilisation Ripening in can for 1-2 years Shelf-life: Official control on production, distribution and fishery products • According to Regulation (EC) No 854/2004 laying down specific rules for the organisation of official control on products of animal origin intended for human consumption Control on production and distribution • Production and distribution must be controlled by official veterinarian regularly from time to time • Vessels, establishments on land, fish auctions, wholesale markets, conditions of storage and transport, in particular according to the followings: Control on production and distribution • a, On vessels the cleanliness of establishments, their • • facilities and equipments, and staff hygiene (at the port) b, regular check on hygiene conditions of landing and first sale c, in case of establishment on land: – Whether the conditions of approval are still fulfilled – Whether the fishery products are handled correctly – For compliance of hygiene and temperature requirements (GHP, technological and staff hygiene) • d, check of the conditions of storage and transport Official control on fishery products • A. Organoleptic examinations • B. Freshness indicators • C. Histamine • D. Residues and contaminants • E. Microbiological checks • F. Parasites • G. Poisonous fishery products Official control on fishery products A. Organoleptic examinations • Random organoleptic checks must be carried out • • by the food business operator at all stages of production, processing and distribution. Aim of these checks is to verify compliance with the criteria. Competent official veterinarian must check during landing/loading or before distribution every batch to verify whether satisfactory or not for human consumption (organoleptic examination with sampling if necessary) Official control on fishery products B. Freshness indicators • When the organoleptic examination reveals any doubt as • • to the freshness of the fishery products, samples may be taken and subjected to laboratory tests to determine the levels of total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N). The criteria laid down in Reg. (EC) No 2074/2005: 2535mgN/100g. When the organoleptic examination gives cause to suspect the presence of other conditions which may affect human health, appropriate samples are to be taken for verification purposes. Official control on fishery products C. Histamine • Random testing for histamine is to be carried out by the food-business operator to verify compliance with the permitted levels laid down in Reg. (EC) No 2073/2005. Food category Metabolites Sampling plan Limits (mg/kg) n c m M Stage where the criterion applies Fishery products from fish species associated with a high amount of histidine (mackerel, herring, anchovy, etc.) Histamine 9 2 100 200 Products placed on the market during their shelf-life Fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine Histamine 9 2 200 400 Products placed on the market during their shelf-life Official control on fishery products D. Residues and contaminants • Fishery products can not contain residues and contaminants such amount which is higher than lay down in Reg. (EC) No 1881/2006 Official control on fishery products E. Microbiological checks • Fishery products can not contain microorganism dangerous to human health • (No criteria for fishery products in 2073/2005) Official control on fishery products F. Parasites • Visual inspection associated with self-control • • system for parasites is to be carried out by the food-business operator according to Reg. (EC) No 2074/2005 Inspection have to be carried out of representative samples Official control of fish and fishery products based on random sampling method for invest the presence of parasites Official control on fishery products G. Poisonous fishery products • Checks are to take place to ensure that the • • following fishery products are not placed on the market: 1. poisonous fish of the following families are not placed on the market: Tetraodontidae, Molidae, Diodontidae and Canthigasteridae; and 2. fishery products containing biotoxins such as Ciguatera or other toxins dangerous to human health. DECISIONS AFTER CONTROLS Fishery products are to be declared unfit for human consumption if: • 1. organoleptic, chemical, physical or microbiological • • • checks or checks for parasites have shown that they are not in compliance with the relevant Community legislation; 2. they contain in their edible parts contaminants or residues in excess of the limits or at levels where the calculated dietary intake would exceed the acceptable daily or weekly intake for humans; 3. they derive from poisonous fish, fishery products containing biotoxins 4. the competent authority considers that they may constitute a risk to public or animal health or are for any other reason not suitable for human consumption. Inspection of live, fresh and frozen fish; declaration of fitness for human consumption • Fish must be inspected by official veterinarian • Batch inspection • In case of suspicion on presence of infectious or parasitic disease, incidence of pathogen microbes, residues or toxins • Detailed inspection Inspection of live fish • Veterinarian inspection have to be carried out particular on: • Viability and general health status • Presence of infectious or parasitic disease • Injuries and organoleptical changes Inspection of live fish • Fish is viable and healthy if: • Gills open and close rhythmically (rhythmic • • • • • respiration) Movement of muscle is active In water swim agile Skin, scales are intact No sign of disease Appropriate/typical smell Inspection of live fish • Live fish is not fit for human consumption: • a, Spring viraemia of carp (SVC), Viral haemorrhagic • septicaemia (VHS), Infectious haematopoietic necrosis (IHN); b, in case of following diseases and extensive or disgusting changes: – Fish pox (carp pox/warts ), Saprolegniosis (water mould disease), "ich" or "white spot disease,„ (Ichthyophthirius multifiliis) – Presence of tapeworm/ round-worm, – Flukes (Monogenean flukes are primarily parasites of gills, skin and the oral cavity, intestine, ovipositor and urinary tract) – Leech infection – Presence of other external parasites in high amount – Lesion of skin (ulcerated dermatitis, wound, mechanical injury) – Malodour in live Inspection of fresh fish • Have to be kept at the temperature of melting ice • • (0…+5°C) Fish flesh/meat is not frozen but spoilage is much more slower Veterinarian inspection have to be carried out particular on: – Freshness – Injuries – Sign of spoilage • Have to be checked: – – – – – Malodour Skin, mucus, scales Fins, gills Musculature, Abdomen, intestines Inspection of fresh fish • Not fit for human consumption: • • • • The musculature is infected with bacteria pathogens for humans, Presence of parasites in liver or muscle Same diseases as in case of live fish Following extensive or disgusting changes: • Ruined (except it was due to the lack of oxygen)? – – – – – – • • • • The skin is wrinkled, ruptured Scale is disordered, loose, easily can be removed The eye-ball is withdrawn, or prolapsed or covered by an unspecified layer or the cornea is dull, greyish Gills are greyish-red, or dirty-brownish-green, definitively mucilaginous, still evilsmelling even after washing The surface of fish is mucilaginous and smelling The musculature is greatly discoloured, non-elastic, keep the fingerprint, the wall of abdomen can be easily ruptured Rotting, stuffiness Intoxicated, having malodour related to foreign material, or chemical contamination, or level of residues are higher than the MRL The histamine content higher than the prescribed threshold value If the fish was treated with antibiotic or other drug and is caught within the withdrawal period Inspection of frozen fish • • • • • • • Have to check frozen and defrost also: skin Serous membrane Cut surface Smell Musculature (colour, dryness, flexibility) In case of marine fish the presence of parasite of muscle (5 fish/batch) Inspection of frozen fish • • • • • • • • • • Not fit for human consumption: If the animal was apparently diseased before freezing It was spoiled before freezing It was re-frozen Infected with pathogen microbes It contains facultative pathogen or saprophyte bacteria above the threshold value Presence of extensive malodour for any reason Any of the following abnormalities can be detected in extended or disgusting forms: – The skin or the surface of section is contaminated or dried out – The skin is ruptured and detached from the musculature or it is easily separable – The gill has malodour after defrosting – The musculature is easily ruptured and malodorous – The musculature is dull and discoloured (yellowish-grey) Intoxicated with dangerous chemical or other foreign material or if it contains any kind of contaminating chemical substance or residue above the predetermined threshold level or it is intensively malodorous by chemical substance The histamine concentration is above the threshold value depicted in regulations