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Allergen Control in Single Allergenic Product, Pasteurized Canned Crab


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#1 Joanne FSP

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Posted 03 September 2019 - 03:39 AM

Hi Everyone!

 

Can someone give me an idea on how to manage or control the "increase in tropomyosin in crab meat" in the manufacture of pasteurized canned crab meat? Thanks in advance.



#2 Dr.Khan

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Posted 09 September 2019 - 01:56 PM

Hi Joanne

 

The following text is taken from an FDA document and may be useful to you.

 

Pasteurization of Shellfish

Examples of pasteurized fishery products include pasteurized crabmeat, surimi-based analog products, and lobster meat.

Pasteurization is usually performed on fishery products after the product is placed in the hermetically sealed finished product container. For example, blue crab is pasteurized by placing containers of blue crab into a hot water bath tank for a minimum time and temperature, and then cooling them in ice water.

This pasteurization process may put such products at risk for recontamination after pasteurization from defective containers or contaminated cooling water. Therefore, certain controls (e.g., ensuring container seal integrity) are critical to ensuring food safety.

 

Pasteurization of Shellfish

The minimum time and temperature required to properly pasteurize two shellfish products are shown in the table below.

Product Temperature Time Blue crabmeat 185 °F 31 minutes Surimi-based products 194 °F 10 minutes

 

Pasteurization of Shellfish: Pathogens

Pasteurization of shellfish reduces:

  • The spores of Clostridium botulinum type E and nonproteolytic B and F (the types of C. botulinum most commonly found in fish), making the product safe for an extended refrigerated shelf life. These strains are unique in that they will produce toxin at temperatures as low as 38 °F. A 6-log reduction in pathogens is possible with treatment in the 185 °F (51.8 minutes) to 212 °F (1.0 minute) range.
  • The numbers of other target pathogens (e.g., Listeria monocytogenesVibrio vulnificus, and Vibrio parahaemolyticus).

 

Pasteurization of Shellfish: Crabmeat Example

An example of pasteurized shellfish is crabmeat.

Crabmeat is processed in different ways: fresh, pasteurized, and shelf stable. Traditionally, live crabs are cooked, and then the meat is hand-picked and packed in containers for market under refrigeration and sold as fresh crabmeat. The crabmeat may also undergo further heat treatment and be sold as a pasteurized product with an extended shelf life (6-18 months). Canned, commercially sterile product is also available.

Crab pasteurization was initially a means of extending the shelf life of this perishable product, and no target spoilage organisms or pathogens were identified. However, concerns about the presence of type E C. botulinum led to an increase of required times and temperatures for pasteurization.

 

Pasteurization of Shellfish: Oyster Example

Another example of pasteurized shellfish is oysters.

High pressurization processing, a techniques used in the meat and juice industries, was adapted for processing oysters in 1999. In this process, oysters are cleaned, washed, sorted and graded. They are then banded and placed in a stainless steel cylinder in preparation for the high-hydrostatic pressure of 45,000 pounds per square inch. After pressurization, the oysters are then shucked for half shell or packaged as banded oysters.

 

Pasteurization of Shellfish: Critical Control Points

The critical control points for pasteurization of shellfish may include:

  • Length of the pasteurization cycle (speed of the belt for a continuous pasteurizer).
  • Temperature of the water bath.
  • Water bath circulation.
  • Measurable residual of chlorine (or other approved water treatment chemical) present in the cooling water to combat microbial growth.
  • Product initial temperature.
  • Product formulation of surimi-based products.
  • Container size (e.g., can dimensions, pouch thickness).
  • Container seal integrity.
  • Accuracy of monitoring and timing instruments, including thermometers, recording thermometer charts, high temperature alarms, and digital data loggers.

Ref: https://www.accessda..._05_summary.htm:

 

Kind regards

Dr Humaid Khan

Managing Director

Halal International Services

Australia



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#3 Joanne FSP

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Posted 04 October 2019 - 03:53 AM

Hi Everyone,

 

I am new to seafood industry specifically pasteurized crab meat processing. As we are planning to apply for BRC8 Certification this year, I would like to ask that as a single allergenic manufacturing company (i.e. we only produce pasteurized crab meat), what are the other allergen controls that we should be implementing aside from the following:

- Receiving or Supplier Control (ensure that processing aids, other ingredients, chemicals for food contact surfaces and incidental food contact surfaces are free from allergenic materials so as to avoid undeclared allergen hazard in our product; supplier to provide Allergen Declaration Statement of supplied materials, Receiving personnel to review allergen information of supplied and receiving incoming material, receiving personnel to review "label" in final product packaging of pasteurized crab meat (ensure that it contains appropriate allergen declaration statement)

- Training of Personnel and Personnel practices

  - train personnel to follow proper hand washing before and after eating; separate canteen area in a different buulding from production and warehouses and provide handwashing area or not allowing personnel and/or canteen in bringing or cooking allergenic foods such as nuts, eggs, soy, etc.

  - educate personnel with the Allergen COntrol Program

 

 

Can you give me inputs or ideas for this? Thanks a lot for your help. :)


Edited by Charles.C, 04 October 2019 - 07:28 AM.
post moved


#4 Charles.C

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Posted 04 October 2019 - 07:33 AM

also see -

 

https://www.ifsqn.co...ab/#entry148551


Kind Regards,

 

Charles.C





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