Freezing fish consumed raw

[Bobby]

How about freezing fish to protect consumers from parasites?

Do you have this as a CCP for raw fish used for sushi?



UK: Fish freezing requirements relaxed
30.jul.12
Food Standards Agency
http://www.food.gov.uk/news-updates/news/2012/july/fishfreeze
The Food Standards Agency has announced that from today, certain farmed fish destined to be eaten raw in dishes like sushi no longer need to be frozen before use to protect consumers against parasites.
Fish parasites are mainly a problem in certain species of wild fish and can cause illness in humans if eaten. All fishery products must be inspected to remove visible parasites before being sold. Cooking will kill them, but freezing kills any parasites that may remain undetected in fish products intended to be consumed raw or almost raw.
After research commissioned by the Food Standards Agency in Scotland showed there is a negligible risk of parasites from farmed salmon, the European Food Safety Authority (EFSA) reviewed the available evidence on the presence of parasites in wild and farmed fish.
Following the EFSA review, the European Commission and member states reviewed the hygiene legislation and agreed requirements in December 2011, which allow a risk-based approach to be taken when applying the freezing requirements for fishery products. These requirements are being implemented in all UK countries from today.
Linden Jack, Head of the Food Hygiene Policy Branch of the FSA said: ‘The relaxation of these rules is good news for responsible fish producers who are making every effort to minimise the risk of parasites in fish. It will mean less of a regulatory burden on their business, without compromising consumer safety.
‘The FSA’s research into this issue played an important part in the review of the controls. It is further evidence of our commitment to apply the most proportionate risk controls on food businesses based on the best science.’

Courtesy: Food safe bites

Bobby Krishna

Sent from my iPad

[Abhijit Patil]

Dear Bobby,

 

Thanks for your information.

 

I am little bit confused between two different regulation from EU & FDA.

 

1.EU regulations - Council Directive 91/493/EEC. Chapter IV, Article V.2 of the Annex to the Directive:

 

'The fish and fish products referred to in point 3 which are to be consumed as they are must, in addition, be subjected to freezing at a temperature of not more than-20°C in all parts of the product for not less than 24 hours.'

(Point 3 lists types of fish or products which must be subjected to these conditions; they are products which are lightly cured and intended to be consumed without prior cooking).

2.FDA Guidelines in Chapter 5, PARASITES- 3^rd edition, in the Controlling parasites in fish and fisheries products hazards and control guidance section, second paragraph,

'Freezing (-4°F (-20°C) or below (internal or external) for 7 days or freezing at -31°F(- 35°C) or below (internal) for 15 hours) or freezing at -31°F(- 35°C) or below and storing at -4°F(- 20°C) or below for 24 hrs of fish intended for raw consumption also kills parasites.

Can you please guide me in this matter.

 

Best Regards,

 

Abhijit Patil

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[Shelendra Singh]

It's been observed that wild fish are having more chances of having parasite than farmed fish. The main parasite of concern is Anisakis simplex

I was wondering how hot smoke , salting and drying affects the survival of these parasite

[Bobby Krishna Thulasi]

Ahijit

This is a great question. A few years back, we were trying to put together a guideline for sushi making and this is the point where we got stuck.

I had to go back to the original research that is the basis of freezing requirement for fish.

 

US FDA requirement of freezing at -35 Deg C is not practical in retail establishment. -20 Deg C for 7 days is possible, but there is no scientific backing for that requirement.

Several studies that were done on nematode inactivation clearly state that quick freezing to -20 and then a 24 hour holding is enough to kill them. EU requirement is based on scientific evidence ( supported by research) and is recommended.

 

Points to note:

 

1. Not all fishes have parasite problems ( mainly nematodes). Recent directive from EU states that Farmed Atlantic Salmon need not be frozen as the likelihood of parasites in farmed salmon is very low.
2. Certain fishes are susceptible (eg. Fish caught from shorelines)and they have to be frozen.
3. Chefs also use candle light checks to ensure that parasites are not present (additional check).

 

Further reading:

Deardorff, T.L. & Throm, R. (1988). Commercial blast-freezing of third stage Anisakis simplex larvae encapsulated in salmon and rockfish. Journal of Parasitology, 74, 600-603.

Gustafson, P.V. (1953). The effect of freezing on encysted Anisakis larvae. Journal of Parasitology, 39, 585-588.

Hauck, A.K. (1977). Occurrence and survival of the larval nematode Anisakis sp. in the flesh of fresh, frozen, brined, and smoked pacific herring, Clupea harengus Pallasi. Journal of Parasitology, 63, 515-519.

Houwing, H. (1969). The inactivation of herring nematodes (Anisakis marina) by freezing. Bulletin of the International Institute of Refrigeration, Annexe 1969-6, 297-302.

Karl, H. & Leinemann, M. (1989). Uberlebensfõhigket von Nematodenlarven (Anisakis sp.) in gefrosten Herringen. (Survivability of nematode larvae (Anisakis sp.) in frozen herring). Archiv fur Lebensmittelhygiene, 40, 14-16.

Van Mameren, J & Houwing, H. (1969). Effect of irradiation on Anisakis larvae in salted herring. In: Freezing and Irradiation of Fish, R. Kreuzer, ed., Fishing News (Books) Ltd, London, pp 4561-453.

 

 

 

Bobby Krishna T M

Senior Food Studies and Surveys Officer &

Coordinator of Dubai International Food safety Conference

Food Control Department

Dubai Municipality 

Mobile   :           + 971 554041340                                  Office:              +9714 2064211

                                                            

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