Food Protection Trends - July/August 2017 - 271
Figure 1. Flow chart of tuna processing: round fish to canned or frozen product
on the steam and air valves of the precookers to avoid leaks
that could impact the temperature distribution.
Vogl et al. (44) conducted extensive testing and
determined that precooking can halt histamine formation
in deliberately spoiled tuna for up to 18 h, using 60°C as the
maximum core temperature target. In another study, Enache
et al. (12) evaluated five HFB, reported that Morganella
morganii was the most prolific histamine former, and
conducted thermal death time studies for M. morganii over
the range of 50°C to 60°C. Nolte et al. (35) then proposed
that if the core temperature of the tuna reached 60°C for
0.26 minutes during a precooking step, a 5 log10 reduction
of M. morganii would be achieved. Furthermore, Kanki et al.
(27) tested the HDC enzyme from four species of bacteria,
including M. morganii, and observed no activity at 60°C.
Given this information, it can be concluded that precooking
provides the extra time and temperature needed to process
even the largest tuna without the risk of histamine formation.
Since both the time and temperature are involved in
reducing HDC activity, processors who use precooking as a
CCP in their HACCP programs need to establish CLs and
relevant holding times. Alternative CLs for the minimum
core temperatures have been developed based on exposure
times for the MICT (9). In this paper, the target example
utilizes a minimum core temperature of 60°C.
The fourth principle of HACCP is to establish monitoring
procedures (32). While the National Advisory Committee
on the Microbiological Criteria for Foods (NACMCF)
suggests that continuous monitoring is preferable, the
expert committee acknowledges that "statistically designed
data collection or sampling systems lend themselves to this
purpose" and to reliable monitoring procedures (32).
In this paper, various sampling plans will be proposed,
reviewed, and recommended for use in control of histamine
formation in tuna, thus allowing additional time to finish
processing after the precooking step. A secondary goal
July/August Food Protection Trends
271
Table of Contents for the Digital Edition of Food Protection Trends - July/August 2017
Contents
Food Protection Trends - July/August 2017 - Cover1
Food Protection Trends - July/August 2017 - Cover2
Food Protection Trends - July/August 2017 - Contents
Food Protection Trends - July/August 2017 - 234
Food Protection Trends - July/August 2017 - 235
Food Protection Trends - July/August 2017 - 236
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Food Protection Trends - July/August 2017 - Cover3
Food Protection Trends - July/August 2017 - Cover4
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