هيئة التقييس لدول مجلس التعاون لدول الخليج العربية GCC STANDARDIZATION ORGANIZATION (GSO)

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1 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية GCC STANDARDIZATION ORGANIZATION (GSO) Final Draft االسماك المدخنة واالسماك المدخنة المنكهه واالسماك المدخنة المجففة Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish إعداد اللجنة الفنية الخليجية لقطاع المواصفات الغذائية والزراعية هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها إلبداء الرأي والملحوظات بشأنها لذلك فإنها عرضة للتغيير والتبديل وال يجوز الرجوع إليها كمواصفة قياسية خليجية إال بعد اعتمادها من مجلس إدارة الهيئة. ICS:

2 تقديم هيئة التقييس لدو مجلس التعاول لدو الخلي العربية هيئة إقليمية تزم ف عزويتها ا جهزة الوطنية للمواصفات والمقاييس ف دو الخلي العربية ومن مهاا الهيئة إعداد المواصفات القياسية الخليجية بواسطة لجال فنية متخصصة. وقد قامت هيئة التقييس لدو مجلس التعاول لدو الخلي العربية ضمن برنام عمل اللجنة الفنية رقم ( 5 ) " اللجنة الفنية الخليجية لمواصفات قطاع المنتجات الغذائية والزراعية " بتحديث المواصفة القياسية الخليجية رقم " GSO 270:1994 االسماا المدخنة " وقامت االمارات العربية المتحدة بإعداد مشروع هذه المواصفة. وقد اعتمدت هذه المواصفة كحئحة فنية خليجية ف اجتماع مجلس إدارة الهيئة رقم ( ) الذي عقد بتاريخ / / ه الموافق / / ا. على أل تلغ المواصفة رقم " GSO 270:1994 االسماا المدخنة " وتحل محلها. Foreword Standardization Organization for GCC (GSO) is a regional Organization which consists of the National Standard Bodies of GCC member States. One of GSO main functions is to issue Gulf Standard/ Technical regulation through specialized technical committees (TCs). GSO through the technical program of committee TC No: (5) "Technical Gulf committee for food and agriculture product standards" has updated the GSO standard No. GSO 270:1994 " Smoked Fish " The draft standard has been prepared by (United Arab Emirates). This standard has been approved as Gulf Technical regulation by GSO Board of Directors in its meeting No./.held on / / H, / / The approved standard will replace and supersede the standard No. GSO 270:1994 Smoked Fish.

3 1. Scope Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish This gulf standard applies to smoked, smoke-flavoured and smoke-dried fish prepared from fresh, chilled or frozen raw material. It deals with whole fish, fillets and sliced and similar products thereof. The standard applies to fish, either for direct consumption, for further processing, or for addition into specialty or minced products where fish constitutes only part of the edible contents. It does not apply to fish treated with carbon monoxide (filtered, or tasteless smoke), fish packaged in hermetically sealed containers processed to commercial sterility. Specialty or minced products as such are not included (e.g. fish-salads). 2. Complementary Standards 2.1 GSO 9: Labeling of prepackaged foodstuffs. 2.2 GSO 20: Methods for the Determination of Contaminating Metallic Elements in Foodstuffs. 2.3 GSO 21: Hygienic Regulations for Food Plants and their Personnel. 2.4 GSO 149: Un-bottled drinking water. 2.5 GSO 150: Expiration dates for food products - Part 2: Voluntary expiration dates. 2.6 GSO/CAC 193: General Standard for Contaminants and Toxins in Food and Feed. 2.7 GSO 323: General Requirements for Transportation and Storage of Chilled and Frozen Foods. 2.8 GSO 380: Chilled Fish. 2.9 GSO 382, 383: Maximum allowable limits of pesticides residue in agricultural and food products 1 st and 2 nd parts GSO 384: Ice for human consumption GSO 589: Method of physical and chemical test of fish, shell fish and their products 2.12 GSO 655: Method of microbiological examination for meat, fish, and shell fish 2.13 GSO 839: Food Packages - Part 1: General Requirements 2.14 GSO 988: Limits of Radiation Levels Permitted in Foodstuffs- Part GSO 998 Method for detecting limits of Radiation Levels Permitted in agriculture and food products - Part 1: Gamma Spectrometry Analysis - Caesium-134, Caesium GSO 1016: Microbiological Criteria of Food Product- Part GSO 1026: Code of Hygienic Practice for Preparation, Transportation, Handling and Storing of Fish GSO 4961: General principles of food hygiene GSO 1881: Methods of sampling fish, shell fish, and their products GSO 1861: Fish Products - Determination of Histamine - Reference Method. 3. Definition 3.1 SMOKED FISH Product definition Smoked fish is prepared from fish that has undergone a hot or cold smoking process. The smoke must be applied through one of the smoking processes defined in Section and the end product must have smoked sensory characteristics. Spices and other optional ingredients may be used Process definitions for Smoked fish Smoking: 1

4 is a process of treating fish by exposing it to smoke from smoldering wood or plant materials. This process is usually characterized by an integrated combination of salting, drying, heating and smoking steps in a smoking chamber 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 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 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 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 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) Drying: is a process in which the moisture content in the fish is decreased to appropriate required characteristics under controlled hygienic conditions 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 Storage: is a process in which smoked fish is kept refrigerated or frozen to assure product quality and safety. 3.2 SMOKE FLAVOURED FISH Product definition Smoke-flavoured fish is prepared from fish that has been treated with smoke flavours, without undergoing a smoking process as described in Section 3.1. The end product must have a smoked taste. Spices and other optional ingredients may be used Process definition for Smoke-flavoured fish Smoke flavours: are either smoke condensates or artificial flavour blends prepared by mixing chemically-defined substances in known amounts or any combination of both (smokepreparations) 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). 3.3 SMOKE-DRIED FISH Product definition Smoke-dried fish is prepared from fish that has undergone a combined smoking and 2

5 drying process and may include a salting process. The smoke must be applied through a smoke-drying process traditional for the respective country or an industrial smokedrying process and the end product must have smoke-dried sensory characteristics. Spices and other optional ingredients may be used Process definition for Smoke-dried fish 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. 3.4 DEFINITION OF DEFECTIVES FOREIGN MATTER The presence in the sample unit of any matter, which has not been derived from the fish, does not pose a threat to human health, 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 practice PARASITES The presence of two or more visible parasites per kg of the sample unit with a capsular diameter greater than 3 mm or a parasite not encapsulated and greater than 10 mm in length ODOUR, FLAVOUR AND TEXTURE A sample unit affected by persistent and distinct objectionable odours, flavours, or textures indicative of decomposition, or rancidity, burning sensation or other sensorial impressions not characteristic of the product. 4. REQUIREMENTS 4.1 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. 4.2 All ingredients used shall be of food grade quality and conform to all applicable GSO standards referenced in item 2.1, item 2.8 and 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. 4.4 The product of susceptible species shall not contain more than 10 mg of histamine per 100g 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 4.5 The Contaminants and Toxins content of the products shall not exceed the limits according to the GSO standard mentioned in (2.6). 4.6 Smoking of fish should be done in a manner that minimizes 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). 4.7 The products covered by the provisions of this Standard shall be prepared, handled, transport and storage in accordance with the appropriate sections of the GSO standard 3

6 referenced in item 2.2, item 2.3, item 2.18, item 2.17 and item Microbiological content of the products shall not exceed the limits according to the GSO standard mentioned in (2.16). 1.6 Products covered by this Standard shall not contain living parasites and particular attention needs to be paid to cold smoked or smoke-flavoured products, which should be frozen before or after smoking if a parasite hazard is present (see Annex 1) The ready to eat products shall comply with microbiological criteria for Listeria monocytogenes in ready-to-eat 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 Ready to Eat Foods 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. The products in an un eviscerated state or may require evisceration, either before or after processing, in such a way as to minimize the risk of Clostridium botulinum 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) The products shall not contain any other substance in amounts, which may present a hazard to health in accordance with standards established by the GSO, and the final product shall be free from any foreign material that poses a threat to human health The following food additives allowed in smoked fish and smoke flavored fish: INS Number Additive Name Maximum Level in Product Acidity Regulators 260 Acetic acid, glacial GMP 330 Citric acid GMP 325 Sodium lactate GMP 334 Tartaric acid, L[+] 200 mg/kg 270 Lactic acid, L-, D-, DL- GMP 326 Potassium lactate GMP 327 Calcium lactate GMP Antioxidants 301 Sodium ascorbate GMP 316 Sodium erythorbate GMP 325 (sodium Sodium lactate isoascorbate) GMP Colours b(i) Allura Red AC Annato extracts, bixin-based mg/kg 10 mg/kg, as bixin 110 Sunset yellow FCF 100 mg/kg 102 Tartrazine 100 mg/kg Packaging Gas 290 Carbon dioxide GMP 941 Nitrogen GMP

7 Preservatives (for reduced oxygen packaged products only) Sorbates 2000 mg/kg as sorbic acid Benzoates 200 mg/kg as benzoic acid 1.45 No additives are permitted in smoke dried fish The pesticides residue of the products shall not exceed the limits according to the GSO standard mentioned in (2.9). 1.44The radiation levels of the products shall not exceed the limits according to the GSO standard mentioned in (2.14) The used packages shall comply with the GSO standard mentioned in (2.13). 5. LABELLING Without prejudice to the provisions of the Gulf standards referenced in item 2.1, the following specific provisions apply: 5.1 The name of the food must be smoked X if treated by the processes described in paragraph 3.1, smoke flavoured X if treated by the processes described in paragraph 3.2, smoke-dried X if treated by the processes described in paragraph 3.3, X being the common or usual name of the species of fish shall not mislead the consumer. 5.2 The use of regenerated smoke must be indicated on the label. 5.3 The label shall declare storage and handling instructions appropriate for the product. 5.4 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. 5.5 The expiration date shall be according to the GSO standard in (2.5). 6. SAMPLING, EXAMINATION AND ANALYSIS 6.1 SAMPLING The samples should be taken according to the gulf standard mentioned in item (2.19). 6.2 SENSORY AND PHYSICAL EXAMINATION Samples taken for sensory and physical examination shall be assessed by persons trained in such examination and in accordance with gulf standard contained in item (2.11). 6.3 DETERMINATION OF HISTAMINE The detection of histamine in the sample shall be in accordance with the Gulf Standard in item DETERMINATION OF NET WEIGHT The net weight is determined as the weight of the product, exclusive of packaging material, interleaving material, etc. 6.5 TEMPERATURES FOR THAWING Frozen samples of final products shall be thawed at refrigeration temperatures to maintain quality and safety. 6.6 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 method. Other methods that provide 5

8 equivalent sensitivity, reproducibility, and reliability can be employed if they have been appropriately validated (e.g. based on ISO16140). The microbiological criteria for products in which growth of L. monocytogenes can occur are based on the use of ISO 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). 6.7 DETERMINATION OF CLOSTRIDIUM BOTULINUM AOAC 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. 6.8 DETERMINATION OF WATER PHASE SALT The percentage salt (NaCl) in the aqueous phase can be determined by the following calculation: % salt aqueous phase = % Moisture: AOAC, , Sec , Solids (Total) in Seafood % Salt: AOAC, , Sec , Salt (Sodium Chloride) in Seafood 6.9 DETERMINATION OF WATER ACTIVITY Water activity is determined by NMKL 168, 2001 ISO 21807: DETERMINATION OF THE VIABILITY OF PARASITES Methods used for extracting and testing the viability of parasites could include the method set out in Annex I or other validated methods for parasites acceptable to the competent authority having jurisdiction DETERMINATION OF VISIBLE PARASITES The entire sample unit is examined for the presence of parasites non-destructively by placing appropriate portions of the thawed (if necessary) sample unit on a 5 mm thick acryl sheet with 45% translucency and candled with a light source giving 1500 lux 30 cm above the sheet The detection of limits of Radiation Levels shall be assessed by the Gulf Standard mentioned in item The samples microbiologic examination methods shall be in accordance with the Gulf Standard in item LOT ACCEPTANCE A lot will be considered as meeting the requirements of this standard when: 7.1The total number of defectives does not exceed the acceptance number (c) of an appropriate sampling plan (AQL-6.5) in the General Guidelines on Sampling (CAC/GL ); 7.2 The average net weight of all sample units is not less than the declared weight, provided there is no unreasonable short age in any container and no individual container is less than 95% of the declared weight; and 7.3. The essential composition and quality factors, food additives, contaminants, hygiene and handling and labelling requirements are met. For histamine no sample unit shall exceed 20 mg/100 g of fish flesh as per the sampling plan chosen. 6

9 ANNEX 1 Procedures sufficient to kill parasites A method that is acceptable to the competent authority having jurisdiction shall be used to kill parasites. Where freezing is required to kill parasites (i.e., cold smoked fish and smoke-flavoured fish) the fish must be frozen either before or after processing to a temperature time combination sufficient to kill the living parasites. Examples of freezing processes that may be sufficient to kill some or all parasites are: Freezing at -20ºC at the thermal centre of the product for 24 hours (for Anisakis species and Pseudoterranova decipiens only) 1 ; Freezing at -35ºC at the thermal centre of the product for 15 hours (all parasites); Freezing at -20ºC at the thermal centre of the product for 168 hours (7 days) (all parasites). ANNEX 2 Examples of combinations of product attributes that minimize the likelihood of Clostridium botulinum toxin formation Countries where the products are to be consumed can be expected to make their sciencebased risk management choices with the assistance of this framework, e.g. select some options and exclude others, based on conditions within the country (e.g. nature and enforcement of refrigeration and shelf life controls; transportation times and conditions; variability in amount of salt in the aqueous phase that could occur despite best efforts to achieve a required percentage, etc.). This table applies to smoked fish and smokeflavoured fish where the smoke flavour is provided by smoke condensates. If the smoke flavour is imparted by artificial flavour blends, then 5% aqueous phase salt would be required in order to provide complete protection at temperatures between 3 C and 10 C, or 10% aqueous phase salt would be required at any temperature over 10 C. This table does not apply to smoke-dried fish because the required water activity of 0.75 or below (moisture content level of 10% or less) inhibits the growth of all foodborne pathogens so that refrigeration is not required. As an alternative to aqueous phase salt, certain time/temperature parameters can minimize the likelihood that C. botulinum will grow in the product. C. botulinum cannot grow and produce toxin at or below 3ºC or below a water activity of Other time/temperature combinations exist that similarly control the formation of toxin. 1 Where enforcement of shelf life as well as consumer acceptance of shelf life are norms, the country may select a system that relies on the combination of existing storage temperature conditions (i.e. during transport, retail storage, and consumer storage) and shelf life limitations. 1 Skinner,G.E. and Larkin, J.W. (1998) Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods. (Journal of Food Protection 61,

10 Temperature-abuse has a direct impact on the safety and shelf-life of the products. Time/temperature integrators may be a useful tool to determine if the products have been temperature-abused. Product Temperature During Storage Below 3 o C Packaging Any packaging Aqueous Phase Salt (NaCl) Not applicable. Comments C. botulinum toxin cannot form below 3 C. Temperature monitoring is needed to ensure that the temperature does not exceed 3ºC. 3 o C to 5 o C Aerobically Packaged No minimum water activity is needed. Nonetheless, where there is a possibility of severe time/ temperature abuse, the country where the product is being consumed might choose an aqueous phase salt barrier of at least 3% to 3.5% (w/w) as an additional barrier. When these products are packaged aerobically, 5ºC is the maximum recommended storage temperature for the control of pathogens generally and for quality. The aerobic packaging does not necessarily prevent growth and toxin formation of C. botulinum. In air-packaged products, aerobic spoilage organisms provide sensory signs of spoilage before the formation of toxin by C. botulinum. In addition in air packaging it is possible for anaerobic micro-environments to exist and toxin may form if the product is subject to severe time/temperature abuse. For that reason, the country where the product is consumed should still require aqueous phase salt as a barrier to growth of non-proteolytic strains of C. botulinum if there are concerns about the ability of transporters, retailers or consumers to maintain time/temperature control. Frozen (< or = - 18 o C) Any packaging Not applicable. C. botulinum toxin cannot form when product is frozen. In the absence of adequate aqueous phase salt, toxin production can occur after thawing so, labelling information about the need for the consumer to keep the product frozen, to thaw it under refrigeration, and to use it immediately after thawing, is important. ( 3 o C to 5 o C) Reduced Oxygen (including vacuum packaging + modified atmosphere packaging) Aqueous phase salt at minimum level of between 3% & 3.5% (w/w) may be selected by the country where the product is to be consumed. Aqueous phase salt at a minimum level of between 3 and3.5% (w/w) (aqueous phase salt) in combination with refrigeration will significantly delay (or prevent) toxin formation. For that reason, the country where the product is consumed should still require the higher aqueous phase salt as a barrier to growth of non-proteolytic strains of C. botulinum if there are concerns about temperature abuse of the product. References: - Codex Alimentarius Commission, Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish, CODEX STAN