Food Protection Trends - September/October 2017 - 346

5. If any individual fish has not reached a core temperature of 56°C return the batch to the precooker for
further heating.
6. Determine the statistics of the core temperature
distribution and normality test with the suggested
spreadsheet (see Appendix A-3).
a. Statistics (6) will be based on the:
i. Sample mean ( ) and standard deviation(s).
1. Predicted minimum core temperature
(= - (3*s).
2. The normality of the data is tested with the
Ryan-Joiner test.
7. Make decisions that depend on the time of
measurement, i.e., T-0, T-10, T-15, as follows.
a. T-0
i. If the actual minimum core temperature of any
sample or the Acceptance Value (AV) is < 56°C,
immediately return the batch to the precooker
for continued heating and subsequent retesting.
ii. If the minimum actual temperature is >= 56°C,
but the CL or Acceptance Value (AV) is less
than 60°C, wait 10 min and remeasure. Note: A
conservative way to measure core temperatures
is to measure the elapsed time between when
the last temperature was collected at Time-0
(T-0) and the first temperature at T-10 or T-15.
iii. If the AV is >= 60°C, release the product.
b. T-10
i. If the calculated AV produces > 60°C, release the
product.
ii. If the calculated AV produces < 60°C, wait
another 5 min and retest.
c. T-15
i. If the AV > 60°C, release the product.
ii. If the AV is still < 60°C, reheat and retest.
Corrective actions if the data are NOT normally
distributed
The most important outcome of the precooking process
is that all the fish have received heat treatment greater than
or equal to what is required to cause a 5-log reduction in
M. morganii. An important condition of the variable sampling method is to test whether the temperature distribution is normal; if it is not normal, the operators can move
from a variable sampling plan to an attribute sampling plan
(Table 3) to accept the fish (2), based on a larger sample size.
1. If the lowest actual core temperature or AV is
< 56°C, reheat the batch and retest.
2. If the lowest actual core temperature is > 56°C but
less than 60°C, wait 10 min and remeasure the core
temperatures of 60 fish. If all are >= 60°C, release the
lot.

346

Food Protection Trends September/October

a. If any are below 60°C, wait another 5 min and
remeasure. If there are any less than 60°C, reheat
and retest, or
b. Release if all are > 60°C.
3. If the lowest actual core temperature is > 60°C,
remeasure enough fish to reach a total sample size of
60 fish. If all are > 60°C, release. If any are below 60°C,
follow the instructions in point 2 (see above) of this
section.
4. To be conservative, remeasure 60 fish when retesting.
Testing the core temperatures while vacuum precooking
The vacuum precooker has the simplest acceptance
program because of its computer-controlled equipment
and continuous temperature recording ability. All of the
preparation procedures previously listed must be met for
this technique to work. The 5-log lethality temperature
and time scenarios are listed in Table 4. The employee will
put thermocouple probes in a minimum of 6 of the largest
fish or in the thickest pieces of fish in that batch being
precooked, per the Seafood HACCP Guide (9). The fish
is then precooked until the minimum probe temperature
passes the correct temperature for the correct time period,
using the information from Table 4. For the purposes of this
paper, the authors suggest using 60°C as the endpoint for
the slowest heating probe. This temperature can be easily
programmed into the precooking computer's control system
by the manufacturer's representative. The key features of
VPCs are continuous recording of temperatures and slower
heating in general.
RESULTS AND DISCUSSION
Work by Vogl et al. (19) demonstrated that precooking
of fish delayed histamine formation. This paper developed
the practical acceptance sampling methods needed, based
on either variable or attribute methods. An example of a
precooking CCP following the National Fisheries Institute
(NFI) CCP format (13) is shown in Appendix B. If the
procedures in this example CCP are followed, the precooking heating process will control histamine formation for a
minimum of an additional 12 h.
Using this CL sampling technique depends on preparation, but collecting the temperatures may take less time
than preparation. The operators should fill only one precooker at a time with uniformly-sized and thawed fish; if
the operator precooks some partially frozen fish and some
completely thawed fish, the core (backbone) temperatures will be quite variable at the end of precooking. The
core temperature variation of a batch of tuna needs to be
minimized in every step of the process. The fish should be
loaded into the precooker quickly to minimize variations
in the ITs. The fish ITs should be tested at both ends of
the precooker, because the fish loaded into the precooker



Table of Contents for the Digital Edition of Food Protection Trends - September/October 2017

Contents
Food Protection Trends - September/October 2017 - Cover1
Food Protection Trends - September/October 2017 - Cover2
Food Protection Trends - September/October 2017 - Contents
Food Protection Trends - September/October 2017 - 310
Food Protection Trends - September/October 2017 - 311
Food Protection Trends - September/October 2017 - 312
Food Protection Trends - September/October 2017 - 313
Food Protection Trends - September/October 2017 - 314
Food Protection Trends - September/October 2017 - 315
Food Protection Trends - September/October 2017 - 316
Food Protection Trends - September/October 2017 - 317
Food Protection Trends - September/October 2017 - 318
Food Protection Trends - September/October 2017 - 319
Food Protection Trends - September/October 2017 - 320
Food Protection Trends - September/October 2017 - 321
Food Protection Trends - September/October 2017 - 322
Food Protection Trends - September/October 2017 - 323
Food Protection Trends - September/October 2017 - 324
Food Protection Trends - September/October 2017 - 325
Food Protection Trends - September/October 2017 - 326
Food Protection Trends - September/October 2017 - 327
Food Protection Trends - September/October 2017 - 328
Food Protection Trends - September/October 2017 - 329
Food Protection Trends - September/October 2017 - 330
Food Protection Trends - September/October 2017 - 331
Food Protection Trends - September/October 2017 - 332
Food Protection Trends - September/October 2017 - 333
Food Protection Trends - September/October 2017 - 334
Food Protection Trends - September/October 2017 - 335
Food Protection Trends - September/October 2017 - 336
Food Protection Trends - September/October 2017 - 337
Food Protection Trends - September/October 2017 - 338
Food Protection Trends - September/October 2017 - 339
Food Protection Trends - September/October 2017 - 340
Food Protection Trends - September/October 2017 - 341
Food Protection Trends - September/October 2017 - 342
Food Protection Trends - September/October 2017 - 343
Food Protection Trends - September/October 2017 - 344
Food Protection Trends - September/October 2017 - 345
Food Protection Trends - September/October 2017 - 346
Food Protection Trends - September/October 2017 - 347
Food Protection Trends - September/October 2017 - 348
Food Protection Trends - September/October 2017 - 349
Food Protection Trends - September/October 2017 - 350
Food Protection Trends - September/October 2017 - 351
Food Protection Trends - September/October 2017 - 352
Food Protection Trends - September/October 2017 - 353
Food Protection Trends - September/October 2017 - 354
Food Protection Trends - September/October 2017 - 355
Food Protection Trends - September/October 2017 - 356
Food Protection Trends - September/October 2017 - 357
Food Protection Trends - September/October 2017 - 358
Food Protection Trends - September/October 2017 - 359
Food Protection Trends - September/October 2017 - 360
Food Protection Trends - September/October 2017 - 361
Food Protection Trends - September/October 2017 - 362
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Food Protection Trends - September/October 2017 - 364
Food Protection Trends - September/October 2017 - 365
Food Protection Trends - September/October 2017 - 366
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Food Protection Trends - September/October 2017 - 368
Food Protection Trends - September/October 2017 - 369
Food Protection Trends - September/October 2017 - 370
Food Protection Trends - September/October 2017 - 371
Food Protection Trends - September/October 2017 - 372
Food Protection Trends - September/October 2017 - 373
Food Protection Trends - September/October 2017 - 374
Food Protection Trends - September/October 2017 - 375
Food Protection Trends - September/October 2017 - 376
Food Protection Trends - September/October 2017 - 377
Food Protection Trends - September/October 2017 - 378
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Food Protection Trends - September/October 2017 - 380
Food Protection Trends - September/October 2017 - 381
Food Protection Trends - September/October 2017 - 382
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Food Protection Trends - September/October 2017 - Cover3
Food Protection Trends - September/October 2017 - Cover4
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