1. Histamine Related Concerns for Potential Scombrotoxic Fish Processed with Carbon Monoxide or Filtered Smokes
Steve Otwell University of Florida Aquatic Food Products Program

2. Which do you find more appealing ?

3. Commercial Opinion is Divided
USE OF CARBON MONOXIDE
Advantages Disadvantages
 Allows freezing for distant market access
Provides safety margin over current practices
Strong market demand (USA)
 Deception, enhance appearance of inferior product
Mask potential food safety problems (histamines)
Potential toxicity with consumption
Commercial Opinion is Divided

4. Commercial Development - History
traditional Hot Smoking...Cold Smoking
1960’s gas blends with MAP & ROP
1970’s CO patents for meat, poultry and fish
1980’s Patents for ‘Filtered’ Smoke
Patent & Petition for ‘Tasteless Smoke’
Patent for 0.4% CO with Red Meats (Canada)

5. William R Kowalski October 26, 1999
“Tasteless Smoke”

6. Commercial Development - Trends
Applications ( Tasteless, Clear, Artificial-TS ):  Passive ‘gas in a bag’  Active ‘pressure differentials’  Euthanasia (cultured fish)
Products:  Tuna other fish species  Tilapia other cultured species
Locations:  IndoPacific South & Central America and recently USA

7. Sushi Grades vs. Grill Grades

8. HACCP & Sanitation

9. Direct Gas Applications

10. Gas Controls ?

11. Time & Temperature Controls

12. C. botulinum issue if refrigerated vs. frozen
ROP & Vac Packaging
C. botulinum issue if refrigerated vs. frozen

13. Labeling
Mandated vs. Enforced ?

14. Regulatory Status - USA
CO is not approved as a food additive
CO is not approved as a color additive
CO can not be used to a make product look better than it is …
YET…
…while FDA did not grant GRAS status for use of ‘tasteless smoke, they did not object to a petition for use with tuna …?

15. Regulatory Status - USA
FDA’s response issued caution with the use of CO and specified necessary labeling… Tuna, Tasteless Smoke (as a preservative) Tuna, Carbon Monoxide (as a preservative)
Similar position on red meat petition…?

16. Regulatory Status - USA
NMFS - voluntary inspection services (fee)
 List NMFS Approved Operations
- basic sanitation - HACCP program - color standards (fading) ?

17. Regulatory Status - Other Nations
USA primary market
Japan banned if CO concentration greater than 500 ug/kg (?) Canada - not ‘currently’ approved since requested in 1999
EU Committee objections in 2001, yet limited utilization in meats (Norway)

18. Commercial Development - Trends
CURRENT SITUATIONS:
 Less experienced participants
 Competition - Patent infringement & Royalties - Fresh vs. Frozen Producers “Refreshed” Products
 Negative Publicity Anticipated
 Public Reactions ?

19. Negative Publicity Tuna's Red Glare?
It Could Be Carbon Monoxide Hiroko Masuike for The New York Times APPETIZING? At Oh! Raku, above, tuna, boldly red, has been treated with gas.
By JULIA MOSKIN (Oct. 2004)

20. Often competitors with refrigerated products
Negative Publicity
Often competitors with refrigerated products

21. China treats fish with carbon monoxide !
Negative Publicity
China treats fish with carbon monoxide !

22. Congressional Activity
Hearings regarding CO use with red meats
Congressman Dingill’s –
‘Food and Drug Import Safety Act” calling for ‘alternative labeling requirements’ for CO exposed meat, poultry and seafood …
CO Pack

23. Histamine Concern
Species specific issue - claiming potential scombrotoxic illnesses due to consumption of certain fish that “looked” good or acceptable although it may have suffered thermal abuse prior to processing or during subsequent handling or storage

24. Histamine Concern Evidence for document illnesses for such ?
Offers safety option for USA’s growing dependence on imports from long-distant sources
Can be addressed with better controls per species, frozen storage and labeling

25. Science Science is trailing commercial practice
Controls - initial product condition vs. CO applications - product shelf-life after thaw - user safety in applications
Monitoring - detection vs. labeling - shelf-life for quality and product safety time temperature integrators (TTI’s)

26. Questions ?