DESCRIPTION |
· SMOKED FISH o
“SMOKING” IS A PROCESS
OF TREATING FISH BY EXPOSING IT TO SMOKE FROM SMOULDERING WOOD OR PLANT
MATERIALS. THIS PROCESS IS USUALLY CHARACTERISED BY AN INTEGRATED COMBINATION
OF SALTING, DRYING, HEATING AND SMOKING STEPS IN A SMOKING CHAMBER. o
“SMOKING BY REGENERATED
SMOKE” IS A PROCESS OF TREATING FISH BY EXPOSING IT TO SMOKE WHICH IS
REGENERATED BY ATOMIZING SMOKE CONDENSATE IN A SMOKING CHAMBER UNDER THE TIME
AND TEMPERATURE CONDITIONS SIMILAR TO THOSE FOR HOT OR COLD SMOKING. o
“SMOKE CONDENSATES” ARE
PRODUCTS OBTAINED BY CONTROLLED THERMAL DEGRADATION OF WOOD IN A LIMITED
SUPPLY OF OXYGEN (PYROLYSIS), SUBSEQUENT CONDENSATION OF THE RESULTANT SMOKE
VAPOURS, AND FRACTIONATION OF THE RESULTING LIQUID PRODUCTS. o
“HOT SMOKING” IS A
PROCESS IN WHICH FISH IS SMOKED AT AN APPROPRIATE COMBINATION OF TEMPERATURE
AND TIME SUFFICIENT TO CAUSE THE COMPLETE COAGULATION OF THE PROTEINS IN THE
FISH FLESH. HOT SMOKING IS GENERALLY SUFFICIENT TO KILL PARASITES, TO DESTROY
NON-SPORULATED BACTERIAL PATHOGENS AND TO INJURE SPORES OF HUMAN HEALTH
CONCERN. o
“COLD SMOKING” IS A
PROCESS OF TREATING FISH WITH SMOKE USING A TIME/TEMPERATURE COMBINATION THAT
WILL NOT CAUSE SIGNIFICANT COAGULATION OF THE PROTEINS IN THE FISH FLESH BUT
THAT WILL CAUSE SOME REDUCTION OF THE WATER ACTIVITY. o
“SALTING” IS A PROCESS
OF TREATING FISH WITH SALT OF FOOD GRADE QUALITY TO LOWER WATER ACTIVITY IN
FISH FLESH AND TO ENHANCE FLAVOUR BY ANY APPROPRIATE SALTING TECHNOLOGY (E.G.
DRY SALTING, BRINING, INJECTION SALTING). o
“DRYING” IS A PROCESS
IN WHICH THE MOISTURE CONTENT IN THE FISH IS DECREASED TO APPROPRIATE
REQUIRED CHARACTERISTICS UNDER CONTROLLED HYGIENIC CONDITIONS. o
“PACKAGING” IS A
PROCESS IN WHICH SMOKED FISH IS PUT IN A CONTAINER, EITHER AEROBICALLY OR
UNDER REDUCED OXYGEN CONDITIONS, INCLUDING UNDER VACUUM OR IN A MODIFIED
ATMOSPHERE. |
· SMOKE FLAVOURED FISH o
“SMOKE FLAVOURS” ARE
EITHER SMOKE CONDENSATES OR ARTIFICIAL FLAVOUR BLENDS PREPARED BY MIXING
CHEMICALLY-DEFINED SUBSTANCES IN KNOWN AMOUNTS OR ANY COMBINATION OF BOTH
(SMOKE-PREPARATIONS). o
“SMOKE FLAVOURING” IS A
PROCESS IN WHICH FISH OR FISH PREPARATIONS ARE TREATED WITH SMOKE FLAVOUR.
THE SMOKE FLAVOUR CAN BE APPLIED BY ANY TECHNOLOGY (E.G. DIPPING, SPRAYING,
INJECTING, SOAKING). o
“SMOKE CONDENSATES” ARE
PRODUCTS OBTAINED BY CONTROLLED THERMAL DEGRADATION OF WOOD IN A LIMITED
SUPPLY OF OXYGEN (PYROLYSIS), SUBSEQUENT CONDENSATION OF THE RESULTANT SMOKE
VAPOURS, AND FRACTIONATION OF THE RESULTING LIQUID PRODUCTS. o
“PACKAGING” IS A
PROCESS IN WHICH SMOKE-FLAVOURED FISH IS PUT IN A CONTAINER, EITHER
AEROBICALLY OR UNDER REDUCED OXYGEN CONDITIONS, INCLUDING UNDER VACUUM OR IN
A MODIFIED ATMOSPHERE. o
“DRYING” IS A PROCESS
IN WHICH THE MOISTURE CONTENT IN THE FISH IS DECREASED TO APPROPRIATE
REQUIRED CHARACTERISTICS UNDER CONTROLLED HYGIENIC CONDITIONS. o
“SALTING” IS A PROCESS
OF TREATING FISH WITH SALT OF FOOD GRADE QUALITY TO LOWER WATER ACTIVITY IN
FISH FLESH AND TO ENHANCE FLAVOUR BY ANY APPROPRIATE SALTING TECHNOLOGY (E.G.
DRY SALTING, BRINING, INJECTION SALTING). |
· SMOKE-DRIED FISH o
“SMOKE DRYING” IS A
PROCESS IN WHICH FISH IS TREATED BY COMBINED SMOKING AND DRYING STEPS TO SUCH
AN EXTENT THAT THE FINAL PRODUCT CAN BE STORED AND TRANSPORTED WITHOUT
REFRIGERATION AND TO ACHIEVE A WATER ACTIVITY OF 0.75 OR LESS (10% MOISTURE
CONTENT OR LESS), AS NECESSARY TO CONTROL BACTERIAL PATHOGENS AND FUNGAL
SPOILAGE. o
“DRYING” IS A PROCESS
IN WHICH THE MOISTURE CONTENT IN THE FISH IS DECREASED TO APPROPRIATE
REQUIRED CHARACTERISTICS UNDER CONTROLLED HYGIENIC CONDITIONS. o
“SALTING” IS A PROCESS
OF TREATING FISH WITH SALT OF FOOD GRADE QUALITY TO LOWER WATER ACTIVITY IN
FISH FLESH AND TO ENHANCE FLAVOUR BY ANY APPROPRIATE SALTING TECHNOLOGY (E.G.
DRY SALTING, BRINING, INJECTION SALTING). o
“PACKAGING” IS A
PROCESS IN WHICH SMOKE-DRIED FISH IS PUT IN A CONTAINER TO AVOID
CONTAMINATION AND PREVENT REHYDRATION. |
ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
·
THE RAW MATERIAL
SMOKED FISH, SMOKE-FLAVOURED FISH AND SMOKE-DRIED FISH SHALL BE PREPARED FROM
SOUND AND WHOLESOME FISH, WHICH MAY BE FRESH, CHILLED OR FROZEN, AND OF A
QUALITY TO BE SOLD FOR HUMAN CONSUMPTION AFTER APPROPRIATE PREPARATION. |
·
INGREDIENTS ALL
INGREDIENTS USED SHALL BE OF FOOD GRADE QUALITY AND CONFORM TO ALL APPLICABLE
CODEX STANDARDS. |
·
WOOD OR OTHER PLANT
MATERIAL FOR GENERATION OF SMOKE WOOD OR OTHER PLANT MATERIAL USED FOR THE
GENERATION OF SMOKE OR SMOKE-CONDENSATES MUST NOT CONTAIN TOXIC SUBSTANCES
EITHER NATURALLY OR THROUGH CONTAMINATION, OR AFTER HAVING BEEN TREATED WITH
CHEMICALS, PAINT OR IMPREGNATING MATERIALS. IN ADDITION, WOOD OR OTHER PLANT
MATERIAL MUST BE HANDLED IN A WAY TO AVOID CONTAMINATION (REFER TO THE CODE
OF PRACTICE FOR THE REDUCTION OF CONTAMINATION OF FOOD WITH POLYCYCLIC
AROMATIC HYDROCARBONS (PAH) FROM SMOKING AND DIRECT DRYING PROCESSES (CXC
68-2009)). |
·
DECOMPOSITION THE
PRODUCT OF SUSCEPTIBLE SPECIES SHALL NOT CONTAIN MORE THAN 10 MG OF HISTAMINE
PER 100 G FISH FLESH BASED ON THE AVERAGE OF THE SAMPLE UNIT TESTED AND ALL
PRODUCTS IN THIS STANDARD SHALL BE FREE FROM PERSISTENT AND OBJECTIONABLE
ODOURS AND FLAVOURS CHARACTERISTIC OF DECOMPOSITION |
FOOD
ADDITIVES |
·
SMOKED FISH ACIDITY
REGULATORS, COLOURS AND PRESERVATIVES USED IN ACCORDANCE WITH TABLES 1 AND 2
OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 192-1995) IN FOOD CATEGORY
09.2.5 (SMOKED, DRIED, FERMENTED, AND/OR SALTED FISH AND FISH PRODUCTS,
INCLUDING MOLLUSKS, CRUSTACEANS, AND ECHINODERMS) AND ITS PARENT FOOD
CATEGORIES AND ONLY CERTAIN TABLE 3 ACIDITY REGULATORS, ANTIOXIDANTS AND
PACKAGING GASES AS INDICATED IN TABLE 3 OF THE GENERAL STANDARD FOR FOOD
ADDITIVES (CXS 192-1995) ARE ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS
STANDARD. |
·
SMOKE-FLAVOURED
FISH ACIDITY REGULATORS, COLOURS AND PRESERVATIVES USED IN ACCORDANCE WITH
TABLES 1 AND 2 OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 192-1995) IN FOOD
CATEGORY 09.2.5 (SMOKED, DRIED, FERMENTED, AND/OR SALTED FISH AND FISH
PRODUCTS, INCLUDING MOLLUSKS, CRUSTACEANS, AND ECHINODERMS) AND ITS PARENT
FOOD CATEGORIES AND ONLY CERTAIN TABLE 3 ACIDITY REGULATORS, ANTIOXIDANTS AND
PACKAGING GASES AS INDICATED IN TABLE 3 OF THE GENERAL STANDARD FOR FOOD
ADDITIVES (CXS 192-1995) ARE ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS
STANDARD |
·
SMOKE-DRIED FISH NO
ADDITIVES ARE PERMITTED IN SMOKE-DRIED FISH. |
CONTAMINANTS |
·
GENERAL PROVISIONS
THE PRODUCTS COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS OF
THE GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOODS AND FEED (CXS
193-1995). |
·
POLYCYCLIC AROMATIC
HYDROCARBONS (PAH) SMOKING OF FISH SHOULD BE DONE IN A MANNER THAT MINIMISES
THE FORMATION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAH).THIS CAN BE ACHIEVED
BY FOLLOWING THE CODE OF PRACTICE FOR THE REDUCTION OF CONTAMINATION OF FOOD
WITH POLYCYCLIC HYDROCARBONS (PAH) FROM SMOKING AND DIRECT DRYING PROCESSES
(CXC 68-2009). |
HYGIENE
AND HANDLING |
·
GENERAL PROVISIONS
THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD SHALL BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES
OF FOOD HYGIENE (CXC 1-1969) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
PRACTICE AND CODES OF HYGIENIC PRACTICE, SUCH AS THE CODE OF PRACTICE FOR
FISH AND FISHERY PRODUCTS (CXC 52-2003). |
·
MICROBIOLOGICAL
CRITERIA THE PRODUCTS SHALL COMPLY WITH ANY MICROBIOLOGICAL CRITERIA
ESTABLISHED IN ACCORDANCE WITH THE PRINCIPLES AND GUIDELINES FOR THE
ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA RELATED TO FOODS
(CXG 21-1997). |
·
LISTERIA
MONOCYTOGENES THE READY TO EAT PRODUCTS SHALL COMPLY WITH MICROBIOLOGICAL
CRITERIA FOR LISTERIA MONOCYTOGENES IN READY-TOEAT FOODS WHICH WAS ELABORATED
IN THE ANNEX II OF THE GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF
FOOD HYGIENE TO THE CONTROL OF LISTERIA MONOCYTOGENES IN FOODS (CXG 61-2007). |
·
CLOSTRIDIUM
BOTULINUM TOXINS OF CLOSTRIDIUM BOTULINUM ARE NOT ALLOWED IN SMOKED FISH,
SMOKE-FLAVOURED FISH AND SMOKE-DRIED FISH PRODUCTS. THE FORMATION OF
CLOSTRIDIUM BOTULINUM TOXIN CAN BE CONTROLLED THROUGH AN APPLICATION OF A
COMBINATION OF SCIENCE-BASED OPTIONS SUCH AS PACKAGING TYPE, STORAGE
TEMPERATURE, AND WATER ACTIVITY, E.G. BY USE OF SALT IN THE WATER PHASE.
EXAMPLES ARE SHOWN IN THE TABLE IN ANNEX 2, WHICH ADDRESSES THESE CONTROL
OPTIONS. |
·
HISTAMINE THE
PRODUCT SHALL NOT CONTAIN HISTAMINE THAT EXCEEDS 20 MG/100G FISH FLESH IN ANY
SAMPLE UNIT TESTED. THIS APPLIES ONLY TO SUSCEPTIBLE SPECIES (E.G.
SCOMBRIDAE, CLUPEIDAE, ENGRAULIDAE, CORYPHAENIDAE, POMATOMIDAE,
SCOMBERESOCIDAE). |
·
OTHER SUBSTANCES
THE PRODUCTS SHALL NOT CONTAIN ANY OTHER SUBSTANCE IN AMOUNTS, WHICH MAY
PRESENT A HAZARD TO HEALTH IN ACCORDANCE WITH STANDARDS ESTABLISHED BY THE
CODEX ALIMENTARIUS COMMISSION, AND THE FINAL PRODUCT SHALL BE FREE FROM ANY
FOREIGN MATERIAL THAT POSES A THREAT TO HUMAN HEALTH. |
LABELLING |
·
IN ADDITION TO THE
PROVISIONS OF THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS
(CXS 1-1985) THE FOLLOWING SPECIFIC PROVISIONS APPLY. |
·
ADDITIONAL
LABELLING COUNTRIES WHERE THE PRODUCT IS SOLD CAN DETERMINE WHETHER THE USE
OF REGENERATED SMOKE MUST BE INDICATED ON THE LABEL. |
·
ADDITIONAL
LABELLING COUNTRIES WHERE THE PRODUCT IS SOLD CAN DETERMINE WHETHER THE USE
OF REGENERATED SMOKE MUST BE INDICATED ON THE LABEL. |
·
LABELLING OF
NON-RETAIL CONTAINERS INFORMATION SPECIFIED ABOVE SHALL BE GIVEN EITHER ON
THE CONTAINER OR IN ACCOMPANYING DOCUMENTS, EXCEPT THAT THE NAME OF THE
PRODUCT, LOT IDENTIFICATION, AND THE NAME AND ADDRESS OF THE MANUFACTURER OR
PACKER, AS WELL AS STORAGE INSTRUCTIONS, SHALL APPEAR ON THE CONTAINER.
HOWEVER, THE NAME AND ADDRESS OF THE MANUFACTURER OR PACKER MAY BE REPLACED
BY AN IDENTIFICATION MARK (E.G. PLANT APPROVAL NUMBER) PROVIDED THAT SUCH A MARK
IS CLEARLY IDENTIFIABLE WITH THE ACCOMPANYING DOCUMENTS. |
SAMPLING,
EXAMINATION AND ANALYSIS |
·
DETERMINATION OF
NET WEIGHT THE NET WEIGHT IS DETERMINED AS THE WEIGHT OF THE PRODUCT,
EXCLUSIVE OF PACKAGING MATERIAL, INTERLEAVING MATERIAL, ETC. |
·
TEMPERATURES FOR
THAWING FROZEN SAMPLES OF FINAL PRODUCTS SHALL BE THAWED AT REFRIGERATION
TEMPERATURES TO MAINTAIN QUALITY AND SAFETY. |
·
DETERMINATION OF
LISTERIA MONOCYTOGENES THE MICROBIOLOGICAL CRITERIA FOR PRODUCTS IN WHICH
GROWTH OF L. MONOCYTOGENES WILL NOT OCCUR ARE BASED ON THE USE OF THE ISO
11290-2 METHOD. OTHER METHODS THAT PROVIDE EQUIVALENT SENSITIVITY,
REPRODUCIBILITY, AND RELIABILITY CAN BE EMPLOYED IF THEY HAVE BEEN
APPROPRIATELY VALIDATED (E.G. BASED ON ISO 16140). THE MICROBIOLOGICAL
CRITERIA FOR PRODUCTS IN WHICH GROWTH OF L. MONOCYTOGENES CAN OCCUR ARE BASED
ON THE USE OF ISO 11290-1 METHOD. OTHER METHODS THAT PROVIDE EQUIVALENT
SENSITIVITY, REPRODUCIBILITY, AND RELIABILITY CAN BE EMPLOYED IF THEY HAVE
BEEN APPROPRIATELY VALIDATED (E.G. BASED ON ISO 16140). |
·
DETERMINATION OF
CLOSTRIDIUM BOTULINUM AOAC 977.26 FOR THE DETECTION OF C. BOTULINUM AND ITS
TOXINS IN FOODS OR OTHER SCIENTIFICALLY EQUIVALENT VALIDATED METHOD. THIS
METHOD IS NOT ROUTINELY PERFORMED ON THE PRODUCT, BUT MAY BE USED WHEN THERE
IS A SUSPICION OF THE PRESENCE OF TOXINS. |