The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Koutsoumanis, Konstantinos; Allende, Ana; Álvarez‐Ordóñez, Avelino; Bolton, Declan; Chemaly, Marianne; Cesare, Alessandra De; Herman, Lieve; Hilbert, Friederike; Lindqvist, Roland; Nauta, Maarten; Peixe, Luı́sa; Ru, Giuseppe; Simmons, Marion; Skandamis, Panagiotis; Suffredini, Elisabetta; Arason, Sigurjón; Bekaert, Karen; García, Míriam R.; Georgiadis, Marios; Messens, Winy; Mosbach‐Schulz, Olaf; Bover‐Cid, Sara

doi:10.2903/j.efsa.2020.6091

Cited by 6 publications

(10 citation statements)

References 315 publications

(439 reference statements)

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“…The term 'impact' of a given condition on the growth of a biological hazard (including accumulation of histamine) was interpreted as the change in the concentration of the hazard, e.g. microorganism log 10 increase or histamine concentration increase (EFSA BIOHAZ Panel, 2020). The requestor clarified that the associated public health impact was not to be assessed.…”

Section: Interpretation Of the Terms Of Referencementioning

confidence: 99%

The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2021

EFS2

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Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products ( SFFP ) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with ice ( CFFP ) under the same conditions of on‐land storage and/or transport. A heat transfer model was developed and made available as a tool to identify under which initial configurations of SFFP the fish temperature, at any time of storage/transport, is lower or equal to CFFP . A minimum degree of superchilling, corresponding to an ice fraction in the fish matrix of SFFP equal or higher than the proportion of ice added per mass of fish in CFFP , will ensure with 99–100% certainty (almost certain) that the fish temperature of SFFP and the consequent increase of relevant hazards will be lower or equal to that of CFFP . In practice, the degree of superchilling can be estimated using the fish temperature after superchilling and its initial freezing point, which are subject to uncertainties. The tool can be used as part of ‘safety‐by‐design’ approach, with the reliability of its outcome being dependent on the accuracy of the input data. An evaluation of methods capable of detecting whether a previously frozen fish is commercially presented as ‘superchilled’ was carried out based on, amongst others, their applicability for different fish species, ability to differentiate fresh fish from fish frozen at different temperatures, use as a stand‐alone method, ease of use and classification performance. The methods that were considered ‘fit for purpose’ are Hydroxyacyl‐coenzyme A dehydrogenase ( HADH ) test, α‐glucosidase test, histology, ultraviolet–visible–near–infrared ( UV ‐ VIS / NIR ) spectroscopy and hyperspectral imaging. These methods would benefit from standardisation, including the establishment of threshold values or classification algorithms to provide a practical routine test.

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Section: Interpretation Of the Terms Of Referencementioning

confidence: 99%

The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2021

EFS2

Self Cite

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“…Fresh fish is stored, transported and distributed in boxes of high-density poly-ethylene filled with ice. Other common conservation methods for fresh fish are the transport and storage in tubs with water and ice or at superchilling temperatures [ 4 , 5 ]. From fish capture to consumer consumption, there are several factors affecting fish quality, being temperature the most relevant.…”

Section: Introductionmentioning

confidence: 99%

Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review

García

Ferez-Rubio

Vilas

2022

Foods

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Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The rate at which this degradation occurs is affected by several stress variables such as temperature, water activity, or pH, among others. The food industry is aware that fish freshness is a key feature influencing consumers’ willingness to pay for the product. Therefore, tools that allow rapid and reliable assessment and prediction of the attributes related to freshness are gaining relevance. The main objective of this work is to provide a comprehensive review of the mathematical models used to describe and predict the changes in the key quality indicators in fresh fish and shellfish during storage. The work also briefly describes such indicators, discusses the most relevant stress factors affecting the quality of fresh fish, and presents a bibliometric analysis of the results obtained from a systematic literature search on the subject.

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“…The storage can be in fish boxes or tubs with ice, also in mixture with seawater or freshwater. In order to maintain the cold chain re-icing and removal of melted ice through drainage hole of the containers are periodically made, but the coolingkeeping process could be challenged during transport and storage (EFSA Biohaz Panel et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets

et al. 2021

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Non-thermal atmospheric plasma (NTAP) has gained attention as a decontamination and shelf-life extension technology. In this study its effect on psychrotrophic histamine-producing bacteria (HPB) and histamine formation in fish stored at 0–5°C was evaluated. Mackerel filets were artificially inoculated with Morganella psychrotolerans and Photobacterium phosphoreum and exposed to NTAP to evaluate its effect on their viability and the histidine decarboxylase (HDC) activity in broth cultures and the accumulation of histamine in fish samples, stored on melting ice or at fridge temperature (5°C). NTAP treatment was made under wet conditions for 30 min, using a dielectric barrier discharge (DBD) reactor. The voltage output was characterized by a peak-to-peak value of 13.8 kV (fundamental frequency around 12.7 KHz). This treatment resulted in a significant reduction of the number of M. psychrotolerans and P. phosphoreum (≈3 log cfu/cm2) on skin samples that have been prewashed with surfactant (SDS) or SDS and lactic acid. A marked reduction of their histamine-producing potential was also observed in HDC broth incubated at either 20 or 5°C. Lower accumulation of histamine was observed in NTAP-treated mackerel filets that have been inoculated with M. psychrotolerans or P. phosphoreum and pre-washed with either normal saline or SDS solution (0.05% w/v) and stored at 5°C for 10 days. Mean histamine level in treated and control groups for the samples inoculated with either M. psychrotolerans or P. phosphoreum (≈5 log cfu/g) varied from 7 to 32 and from 49 to 66 μg/g, respectively. No synergistic effect of SDS was observed in the challenge test on meat samples. Any detectable amount of histamine was produced in the meat samples held at melting ice temperature (0–2°C) for 7 days. The effects of NTAP on the quality properties of mackerel’s filets were negligible, whereas its effect on the psychrotrophic HPB might be useful when time and environmental conditions are challenging for the cool-keeping capacity throughout the transport/storage period.

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The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Cited by 6 publications

References 315 publications

The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review

Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets

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