المملكة: Free from toxins and parasites… 10 requirements for the production of smoked and flavored fish

The Saudi Food and Drug Authority presented new requirements and controls in the technical regulations for smoked, flavored and dried fish, via the “Estilaa” platform. With the aim of clarifying the requirements for fresh, chilled or frozen raw materials, whether in the form of whole or cut fish, fillets or other similar products.
The Authority specified the requirements for smoked, flavored and dried fish, which include that smoked fish, flavored smoked fish and dried smoked fish be prepared from healthy fresh, chilled or frozen fish suitable for human consumption after appropriate and sufficient preparation, and in healthy conditions.

Components of the materials used

It stipulates that all components and materials used must be of a food grade that conforms to the technical regulations, and that the wood or other plant materials used in generating smoke or the smoke condenser must not contain any toxic substances, whether natural, through pollution, or after being treated with chemicals or materials used for impregnation. In addition, Wood or other plant materials used to generate smoke must be handled in a way to prevent contamination.
The Authority stressed that the product must not contain more than 10 mg of histamine per 100 g of fish meat on average in the samples tested, and all products included in this technical regulation must be free of the unwanted odor and taste that indicate the occurrence of decomposition.

Requirements include that contaminants and toxins in the product must not exceed maximum permissible limits, and fish must be smoked in conditions that limit the formation of polycyclic aromatic hydrocarbons (PAHs). This can be achieved by following the Standards of Practice Guide to Minimize Polycyclic Aromatic Hydrocarbon Contamination of Food.

Free from parasites and ready to eat

She stressed the need for the product to be free of parasites and microorganisms that cause disease, and that the products subject to this standard do not contain any live parasites, with a special focus on cold-smoked fish and flavored smoked fish, which must be subjected to freezing before or after smoking in the event of a risk of parasites. .
She pointed out the need for ready-to-eat products to comply with microbiological standards regarding Listeria monocytogenes, while the authority did not allow the presence of Clostridium botulinum bacteria in smoked fish, flavored smoked fish, or dried smoked fish. Clostridium botulinum bacteria can be controlled by applying scientifically proven options, such as the type of packaging. Storage temperature, water activity reduction, and salt use.
It also required that the product not contain a percentage of histamine exceeding 20 mg/100 g of fish meat in any sample tested. This paragraph applies only to susceptible species such as mackerel, clopiidae, anchovies, coryvenidae, pomatomeda and saury.

Conditions for radiation levels

The regulations stressed that the product must be free of any substance or microorganism that may cause a threat to human health, that the radioactive levels in the product should not exceed the maximum limits, that the viscera be removed, and that the fish be smoked in a way that minimizes the formation of polycyclic aromatic hydrocarbons. Refrigerated products should be stored at a temperature below 3°C.
She explained that freezing processes could be sufficient to kill all or most of the parasites, as the authority categorizes them into 3 types, the first of which is freezing to a temperature of -20 °C in the product’s thermal center for a period of no less than 24 hours.
She indicated that it is possible to freeze to a temperature of -35 °C in the product’s thermal center for a period of no less than 15 hours, “suitable for all types of parasites,” or to freeze to a temperature of -20 °C in the product’s thermal center for a period of no less than 168 hours. “Days” are valid for all types of parasites.