PHILIPPINE NATIONAL STANDARD PNS/BAFS 205: 2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
PHILIPPINE NATIONAL PNS/BAFS 205:2017 STANDARD ICS 67.120.30
Fresh-chilled and Fresh-frozen Small Pelagic Finfishes (Round scad, Mackerel and Sardines)
BUREAU OF AGRICULTURE AND FISHERIES STANDARDS BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858 E-mail: [email protected] DEPARTMENT OF Website: www.bafs.da.gov.ph AGRICULTURE PHILIPPINES PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
Foreword
This Philippine National Standard (PNS) for Small Pelagic Finfishes (round scad, mackerel and sardines) was developed by the Technical Working Group (TWG) organized by the Bureau of Agriculture and Fisheries Standards (BAFS) through a Department of Agriculture (DA) Special Order No.681, Series of 2016.
The TWG is composed of members representing the Bureau of Fisheries and Aquatic Resources (BFAR), Department of Science and Technology - Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST-PCAARRD), Department of Science and Technology – Industrial Technology Development Institute (DOST-ITDI), Southeast Asian Fisheries Development Center (SEAFDEC) and University of the Philippines Visayas – College of Fisheries and Ocean Sciences (UPV-CFOS) with BAFS as Technical Secretariat.
This PNS for Small Pelagic Finfishes aims to provide a common understanding on the scope of the standard, product description, process description, essential composition and quality factors, food additives, contaminants, hygiene and handling, packaging and labeling, methods of sampling, examination and analysis, definition of defectives and lot acceptance.
PHILIPPINE NATIONAL STANDARD PNS/BAFS 205: 2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
1 Scope
This standard applies to fresh-chilled and fresh-frozen small pelagic finfishes specifically round scad, mackerel and sardines, intended for human consumption or for further processing.
Small pelagic finfishes could be obtained from the following species listed in Annex A.
2 Definition of terms
For the purpose of the standard, the following terms shall mean:
2.1 chilling refers to the process of cooling fish to a temperature approaching that of melting ice
2.2 clean seawater refers to seawater which meets the same microbiological standards as potable water, and is free from objectionable odor and substances
2.3 contaminant refers to any biological or chemical agent, foreign matter, or other substances not intentionally added to the food, which may compromise food safety or its suitability
2.4 eviscerated refers to having at least the gut and all the internal organs removed
2.5 food additive refers to any substances other than the basic food stuff present in the food as a result of any aspect of production, processing, storage or packaging but not include chance contaminants
2.6 freezer burn refers to the loss of moisture from frozen products through evaporation. This may occur if the products are not properly glazed, packaged or stored.
2.7 freezing refers to a process that is carried out in appropriate equipment in which the initial temperature of the product is reduced to -180C (00F) or lower with most of the tissue water turning into ice. The process shall not be regarded complete unless and until the product temperature has reached -180C or lower at the thermal center after thermal stabilization
2.8 fresh-chilled fish refers to fish or fishery products that have received no preserving treatment other than chilling
PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
2.9 fresh-frozen fish refers to fish that have been subjected to a freezing process sufficient to reduce the temperature of the whole product to a level low enough to preserve the inherent quality of the fish, and that have been maintained at a temperature of -180C or lower.
2.10 glazing refers to the application of a protective layer of ice formed at the surface of a frozen product by spraying it with, or dipping it into, clean seawater, potable water or potable water with approved additives, as appropriate
2.11 histamine refers to a biogenic amine common in scombroid (e.g. tuna and tuna-like species) resulting from the decarboxylation of amino acid histidine which may cause allergic reactions or poisoning to consumers
2.12 Potable water refers to water suitable (both for health and acceptability considerations) for drinking and cooking purposes
2.13 small pelagic finfishes refer to a diverse group of mainly planktivorous fishes that share the same habitat, the surface layers of the water column, usually above the continental shelf and in waters not exceeding 200 m in depth
3 Description
3.1 Product Description
3.1.1 Fresh-Chilled Small Pelagic Finfish
Fresh whole or gutted small pelagic finfish, which are hygienically handled and chilled at temperature of 0-40C to keep the product fresh.
3.1.2 Fresh-Frozen Small Pelagic Finfish
Fresh whole or gutted small pelagic finfish, which are hygienically handled and frozen at - 180C or lower to preserve and maintain its quality.
3.2 Process Description
3.2.1 Chilling
Immediate chilling at 0-40C of fresh whole or gutted small pelagic finfish after washing with potable water or clean seawater and handled in accordance with hygienic practices (e.g. GMP, SSOP).
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
3.2.2 Freezing
Immediate freezing to a core temperature down to -180C or lower of small pelagic finfish using appropriate freezing methods and followed by storage at -180C or lower.
4 Essential composition and quality factors
4.1 Basic Ingredient
4.1.1 Raw Material
The products shall be properly handled on-board and during transport to ensure best quality small pelagic finfish, which are fit to be sold fresh for human consumption.
4.1.2 Water
Water for washing, cleaning, glazing and cooling shall be potable as defined in Section 2.12.
4.2 Final Product
4.2.1 The final product shall meet the requirements of this standard when lots examined in accordance with Section 11-Lot Acceptance and comply with the provisions set out in Section 10-Definition of Defectives. Products shall be examined by the methods given in Section 9- Method of Sampling.
4.2.2 The products shall not contain more than 100 mg/kg of histamine based on the average of the sample unit tested.
4.2.3 The final product shall conform to the following microbiological safety requirements in Table 1.
Table 1 – Microbiological safety requirements
Test/Microorganism n c m M
E. coli, MPN/g 5 2 11 500 Staphylococcus aureus (coagulase +), cfu/g 5 2 103 104 Vibrio parahaemolyticus, cfu/g 5 2 102 103 Salmonella/25 g 5 0 0 - Aerobic Plate Count (APC)/Standard Plate 5 5 Count (SPC), cfu/g 5 3 5x10 10
Legend: n -number of sample units selected from a lot of food to be examined c -maximum allowable number of defective or marginally acceptable units m -acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M -level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage cfu- colony forming unit MPN-most probable number
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
5 Food Additives
Food additives shall be in accordance with the Codex General Standard for Food Additives (Codex Stan 192-1995) and FDA regulations and its future amendments.
6 Contaminants
The products shall comply with the maximum tolerable level of contaminants as specified in Table 2.
Table 2 – Acceptable levels of heavy metals in fish
Heavy metal Maximum level (mg/kg)
Cadmium 0.5
Lead 0.3
Total Mercury 0.5
7 Hygiene and handling
The products shall be prepared and processed under hygienic conditions in accordance with the Revised Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food (DOH AO No. 153 s. 2004) and its future amendments, and the following recommended codes of practice: a) General Principles of Food Hygiene (CAC/RCP 1-1969); and b) Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003).
8 Packaging and Labeling
8.1 Packaging
The product shall be packaged in appropriate food grade materials and design which are clean and free from any foreign matter or contaminant. No instance should mixed species be packed in bulk.
8.2 Labeling
The product shall be labeled according to the provisions of the Codex General Standard for the Labeling of Prepackaged Foods (CODEX STAN 1-1985), the Revised Rules and Regulations Governing the Labeling of Prepackaged Food Products Distributed in the Philippines (DOH Administrative Order No. 30 series of 2014) and its future amendments.
8.2.1 Retail package/container
Each retail product package shall be labeled and marked with the following information:
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
a) The name of the product shall be “Fresh-chilled” or “Fresh-frozen” and the corresponding English or common/local name with its scientific name in parenthesis, e.g. Fresh-chilled Indian Mackerel (Rastrelliger kanagurta) or Fresh-frozen “Alumahan” (Rastrelliger kanagurta). The products may be called by other common/local names provided that such names are accepted in the country of distribution; b) The net content by weight in the metric system (grams or kilograms) and/or number of pieces. The net weight based on other systems of measurement required by importing countries shall appear in parenthesis after the metric net weight. Where the product has been glazed, the declaration of net contents of the product shall be exclusive of the glaze; c) The label shall state that the product must be stored under conditions to maintain the best quality during transport, storage and distribution. d) The name and address of either of the following: manufacturer, packer, distributor, importer, exporter or vendor; e) The lot identification code/number; f) The words “Product of the Philippines” or the country of origin if imported; g) The pictorial presentation (optional). Pictorial presentation of the product on the label should not mislead the consumer with respect to the product so illustrated; and h) The Expiry Date (DD/MM/YYYY).
8.2.2 Non-retail container
Information on the above provisions 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 lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.
9 Methods of sampling, examination and analysis
9.1 Method of sampling
Sampling of lots for examination of the final product shall be in accordance with the Codex General Guidelines on Sampling (CAC/GL 50-2004). A sample unit is the individually packed product or a 1 kg portion from bulk containers.
9.2 Determination of heavy metals
According to the Codex Recommended Methods of Analysis and Sampling (CODEX STAN 234-1999) or an equivalent analysis method.
9.3 Method of analysis
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
9.3.1 Determination of histamine
According to the AOAC 977.13 or an equivalent method of analysis.
9.3.2 Determination of microorganisms
According to the procedure described by FDA Bacteriological Analytical Manual (BAM), published by AOAC (20th edition) or an equivalent analysis method.
9.3.3 Determination of net weight
9.3.3.1 Determination of net weight of products not covered by glaze
The net weight (exclusive of packaging material) of each sample unit representing a lot shall be determined in the frozen state.
9.3.3.2 Determination of net weight of products covered by glaze
As soon as the package is removed from low temperature storage, open immediately and place the contents under a gentle spray of cold water. Agitate carefully so that the product is not broken. Spray until all ice-glaze that can be seen or felt is removed. Remove adhering water by the use of paper towel and weigh the product in a tared pan.
9.3.4 Procedure for the detection of parasites
The entire sample unit is examined non-destructively by placing appropriate portions of the thawed sample unit on a 5 mm thick acrylic sheet with 45% translucency and candled with a light source giving 1500 lux 30 cm above the sheet.
10 Definition of defectives
The sample unit shall be considered as defective when it exhibits any of the properties defined below.
10.1 Foreign matter
The presence in the sample unit of any matter which has not been derived from small pelagic finfishes (excluding packing material), and is readily recognized without magnification or is present at a level determined by any method including magnification that indicates non- compliance with good manufacturing and sanitation practices.
10.2 Freezer burn
More than 10% of the declared weight of the frozen finfishes is affected by dehydration evident in more than 10% of the surface area.
10.3 Odor
Presence of persistent and distinct objectionable odor indicative of decomposition.
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
10.4 Discoloration
Any alteration in flesh/meat in the sample unit of fresh-chilled or fresh-frozen small pelagic finfish such as fading in color and having dark spots, an indication of spoilage or dehydration.
10.5 Texture
Textural breakdown of the flesh, characterized by soft and mushy muscle structure.
10.6 Parasites
Presence of parasites or parasitic infestation.
10.8 Belly burst
The presence of ruptured bellies in uneviscerated fish indicative of decomposition.
11 Lot acceptance
A lot shall be considered as meeting the requirements of this standard when: a) the total number of defective sample units as classified according to Section 10 does not exceed the acceptance number (c) of the appropriate sampling plan (AQL-6.5); b) the average net weight of all sample units is not less than the declared weight, provided there is no unreasonable shortage in any individual container; and c) the essential composition and quality factors, food additives, contaminants, hygiene and handling, and labeling requirements of Sections 4, 5, 6,7 and 8, respectively, are met.
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
______Bibliography
AOAC International 1990. Determination of Histamine through Fluoremetric Method. AOAC 977.13
CAC/RCP 52-2003, Rev. 6-2011, Amend. 3-2016. Code of Practice for Fish and Fishery Products. Codex Alimentarius Commission. Food and Agriculture Organization/World Health Organization. Rome, Italy. (www.codexalimentarius.org)
CAC/RCP 1-1969. Rev. 3-2003. Amend 1999. General Principles of Food Hygiene. Codex Alimentarius Commission. Food and Agriculture Organization/World Health Organization. Rome, Italy. (www.codexalimentarius.org)
CAC/GL 50-2004. General Guidelines on Sampling. Codex Alimentarius Commission. Food and Agriculture Organization/World Health Organization. Rome, Italy. (www.codexalimentarius.org)
CODEX STAN 234-1999, Rev.2-2007, Amend.5-2016. Codex Recommended Methods of Analysis and Sampling. Codex Alimentarius Commission. Food and Agriculture Organization/World Health Organization. Rome, Italy. (www.codexalimentarius.org)
CODEX STAN 193-1995, Rev.4-2009, Amend.6-2016. Codex General Standard for Contaminants and Toxins in Food and Feed. Codex Alimentarius Commission. Food and Agriculture Organization/World Health Organization. Rome, Italy. (www.codexalimentarius.org)
CODEX STAN 1-1985, Amend. 7-2010. General Standard for the Labeling of Prepackaged Foods. Codex Alimentarius Commission. Food and Agriculture Organization/World Health Organization (FAO/WHO) Joint Programme. Rome, Italy. (www.codexalimentarius.org)
CODEX STAN192-1995, Rev. 17-2016. General Standard for Food Additives Foods. Codex Alimentarius Commission. Food and Agriculture Organization/World Health Organization (FAO/WHO) Joint Programme. Rome, Italy. (www.codexalimentarius.org)
DA-BFAR Fisheries Office Order No. 313, s. 2006 (Amendments to the Supplemental Requirements on Quality Standards for the Exportation of Fresh, Chilled and Frozen Fish and Fishery/Aquatic Products. Bureau of Fisheries and Aquatic Resources. Department of Agriculture. Diliman, Quezon City, Philippines. (www.bfar.da.gov.ph)
DA-BFAR Fisheries Administrative Order No. 210, s 2001. Rules and Regulations on the Exportation of Fresh, Chilled and Frozen Fish and Fishery Products. Bureau of Fisheries and Aquatic Resources. Department of Agriculture. Diliman, Quezon City, Philippines. (www.bfar.da.gov.ph)
DA-BFAR Fisheries Administrative Order No. 117, s. 1975. Rules and Regulations Governing the Operation of Processing Plants for Fish and Fishery/Aquatic Products and Prescribing/Requiring Standards, Quality Control and Inspection for Processed Fish and Fishery/Aquatic Products. Bureau of Fisheries and Aquatic Resources. Department of Agriculture. Quezon City, Philippines.
DOH Administrative Order No. 12 s. 2007. Philippine National Standard for Drinking Water of 2007. Department of Health. Manila, Philippines.
DOH Administrative Order No. 30 s. 2014. Revised Rules and Regulations Governing the Labeling of Prepackaged Food Products Further Amending Certain Provisions of Administrative Order No. 88-B s. 1984 or the “Rules and Regulations Governing the
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
Labeling of Pre-packaged Food Products Distributed in the Philippines. Department of Health. Manila, Philippines.
DOH-BFAD Administrative Order No. 153, s. 2004. Revised Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food. Office of the Secretary. Department of Health. Muntinlupa City, Philippines.
DOH-FDA Administrative Circular No.10 s. 2013, Revised Guidelines for the Assessment of Microbiological Quality of Processed Foods, Table 11. Fish and Fish Products: Fresh Frozen Fish. Food and Drug Administration. Department of Health. Muntinlupa City, Philippines.
PNS/BAFPS 71-2008. Philippine National Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated. Bureau of Agriculture and Fisheries Standards. Department of Agriculture. Quezon City, Philippine. PNS/BAFPS 138-2014. Philippine National Standard for Fresh-chilled, Fresh-frozen and Treated Tuna. Bureau of Agriculture and Fisheries Standards. Department of Agriculture. Quezon City, Philippine. Trinidad, A.C, Pomeroy, R.S., Corpuz, P.V., Aguero, M. 1993. Bioeconomics of the Philippine Small Pelagics Fishery. ICLARM Tech. Rep. 38. 74 p. U.S. Food and Drug Administration. (n.d.). Retrieved April 17, 2016, from http://www.fda.gov/Food/IngredientsPackagingLabeling/Definitions/default.htm
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
ANNEX A Small Pelagic Finfishes Species in the Philippines
Mackerel Species Scientific Name English Name Local Name Rastrelliger brachysoma Short mackerel Alumahan Rastrelliger faughni Island mackerel Alumahang bato Rastrelliger kanagurta Indian mackerel Alumahang bato Scomber australasicus Blue mackerel Alumahan Round scad Species Decapterus maruadsi Japanese scad Galunggong Decapterus macrosoma Shortfin scad Galunggong Decapterus kurroides Redtail scad Galunggong Decapterus russelli Indian scad Galunggong Decapterus macarellus Mackerel scad Galunggong Sardines Species Sardinella fimbriata Fringescale sardinella Tamban Sardinella brachysoma Deepbody sardinella Tamban Sardinella longiceps Indian oil sardine Tamban Sardinella albella White sardinella Tamban, tunsoy Sardinella gibbosa Goldstripe sardinella Tamban Amblygaster sirm Spotted sardinella Tamban Herklotsichthys quadrimaculatus Bluestripe herring Tunsoy Herklotsichthys dispilonotus Blacksaddle herring Tamban Source: a. Bioeconomics of the Philippine Small Pelagics Fishery. ICLARM Technical Report 38 b. www.fishbase.org
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
Department of Agriculture Bureau of Agriculture and Fisheries Standards
Technical Working Group on the Development of Philippine National Standard for Fresh-chilled and Fresh-frozen Small Pelagic Finfishes (Round scad, Mackerel and Sardines)
Dr. Relicardo M. Coloso Dr. Dalisay D.G. Fernandez South East Asian Fisheries Development Philippine Council for Agriculture, Aquatic Center – Aquaculture Department and Natural Resources Research and Development Department of Science and Technology
Dr. Angel B. Encarnacion Ms. Cherry E. Romero Regional Fisheries Office No. II Fisheries Post Harvest Technology Division Bureau of Fisheries and Aquatic Resources Bureau of Fisheries and Aquatic Resources
Ms. Charito M. Villaluz Ms. Una Grace Dollete Industrial Technology Development Industrial Technology Development Institute Institute Department of Science and Technology Department of Science and Technology
Dr. Sharon N. Nuñal College of Fisheries and Ocean Sciences University of the Philippines-Visayas
Secretariat Ms. Lara V. Navarro Dr. Gari Pellinor U. Hernandez Mr. Jaypee G. Trinidad Mr. Marco R. Abilar Bureau of Agriculture and Fisheries Standards
Advisers Dr. Vivencio R. Mamaril/ Ms. Karen S. Bautista/ Ms. Karen Kristine A. Roscom Bureau of Agriculture and Fisheries Standards
PHILIPPINE NATIONAL STANDARD PNS/BAFS 205:2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes
BUREAU OF AGRICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines T/ (632) 928-8741 to 64 loc. 3301-3319 E-mail: [email protected] Website: www.bafs.da.gov.ph