Food Protection Trends - September/October 2017 - 345

TABLE 2. Sample sizes for variables acceptance (VA) sampling plan using the calculated
mean and standard deviation
Confidence Level
90%
95%
99%

Minimum percent acceptable to be demonstrated
95%
7
10
17

99%
23
35
65

99.5%
54
86
100+

Source (6)

DeBeer et al. (6), but this technique will not be discussed
further in this paper.
Acceptance sampling of core temperatures
The practical acceptance sampling techniques are
different for conventional atmospheric precookers
(CAPs) and vacuum precookers (VPCs). For CAPs, the
temperature measurements and analysis are completed
after precooking, since the fish temperatures can be
measured after the fish have been removed from the
precooker. For VPCs, the temperatures are measured
continuously during precooking. The operators start
the cooling phase inside the VPC, so the minimum core
temperatures can be measured only with temperature
probes. The VPCs use temperature probes for continuous
temperature recording, with the smallest number of
samples required. Both the CAP and VPC methods use
the average and standard deviation and also require
computers, either for continuous recording or for
statistical analysis. All methods measure and record the
core temperatures of the tuna or pieces, but the sample
size (Table 2) and analysis may differ. Either method
should stop histamine formation, if used properly. Note:
for a VPC, if there is no vacuum cooling phase, the
CAP method of evaluation of core temperatures after
precooking may be used.
As indicated earlier, the fish need to be precooked to
a minimum temperature and time combination, such
as 60°C with a time zero (T-0) (first choice) or some
other temperature and time combination (5), to achieve
a 5-log reduction of M. morganii. The spreadsheet
developed for CAPs uses a 60°C Critical Limit and
Acceptance Value (AV) for ease of use and consistency
for the precooker operators, although other CLs will
also achieve a 5-log reduction of M. morganii (5). The
alternative temperature and time scenarios are included
as a backup in case they may be needed to clear a batch
of precooked fish.

METHODS AND MATERIALS
Collecting and analyzing the core temperatures after
precooking with an atmospheric precooker
Since most precooking is done in CAPs, a spreadsheet
was developed to analyze the core-temperature data
collected from the fish. The resulting histogram allows
the operators to make quick decisions. For example, a
precooker operator collects the core temperatures of the
precooked fish (4) and records the temperature tally marks
on a data collection sheet. The operator or someone else
enters the tally numbers in a computer, and the spreadsheet
calculates the mean and standard deviation (SD) and
assesses the normality of the distribution using the RyanJoiner test (1, 16). This method uses the lowest actual core
temperature, sample average, and SD for the decision making.
The sample size must be predetermined (Table 2), based on
the desired confidence level and percent acceptable.
The sequence of events will start at the butcher table
where all the fish are individually evaluated, prior to being
placed in precooking racks. The sampling plans for tuna
precooked in a CAP require that the operators:
1. Determine the largest, coldest fish prior to precooking,
measure the weight and core temperatures of a
minimum of 24 fish, and record the weights and ITs
on the tally sheets, based on the form provided in
Appendix A-1.
2. Precook the tuna, using the times based on the largest
and coldest fish. For examples of precooking times, see
Table 1.
3. Measure the core temperatures (4) after precooking.
Use as many thermometers as sampled fish. For example, if the sample size is 24 fish, use 24 thermometers;
if the sample size is 36 fish, use 36 thermometers; etc.
Place all the thermometers in the fish first, stabilize for
1 minute, and read the results.
4. Record the core temperatures on a simple tally data
collection form, as shown in Appendix A-2.

September/October Food Protection Trends

345



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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
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