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- Title
Processing Tuna, Scombridae, for Canning: A Review.
- Authors
DEBEER, JOHN; NOLTE, FRED; LORD, CHRISTOPHER W.; COLLEY, JAVIER; CORREA GONZALEZ, GERSON; COX, JAMES; BELL, JON W.
- Abstract
This manuscript is a review of canned tuna, Scombridae, processing from fish receiving through to the labeling and casing of the finished product. The topics of this review include history, Regulatory Environment (LACF, FSMA, Canned Tuna SOI), HACCP, the food safety hazards of Scombroid fish poisoning or histamine and Staphylococcus aureus, and quality issues including struvite formation and prevention. Canned tuna processing operations are detailed, including receiving, sorting, production planning, recovery and labor-hours, thawing, butchering, pre-cooking, cooling, skinning, deboning, loin cleaning, can filling, seaming, retorting, labeling, and casing. Included is an in-depth review of changes to the HACCP guidance for processing tuna over the past 25 years (through 2021), and recommendations on how to use the HACCP guidance to improve tuna processing safety. The manuscript reviews the changes over the decades by the FDA toward a better understanding of the regulations and sampling protocols for attributes of tuna decomposition and for a safer canned tuna product. A goal of this document is to record the details and advances in canned tuna processing through 2021, while recognizing that the only constant in the tuna business is change.
- Subjects
UNITED States. Food &; Drug Administration; TUNA; SEAFOOD poisoning; PRODUCTION planning; STAPHYLOCOCCUS aureus; ACQUISITION of manuscripts
- Publication
Marine Fisheries Review, 2021, Vol 83, Issue 3/4, p1
- ISSN
0090-1830
- Publication type
Article
- DOI
10.7755/MFR.83.3-4.1