Sampling Plans to Determine the Minimum Core Temperature Reached during the Precooking of Tuna

John DeBeer, Fred Nolte, Christopher W. Lord, James Colton, Javier Colley

Biblographic citation: Food Protection Trends, vol. 37, no. 4, pp. 269-288, Jul 2017

Volume 37, Issue 4: Pages 269–288

Article Actions

This paper presents acceptance sampling plans that use existing statistical principles to ensure that the minimum core temperature can be used as a Critical Limit (CL) for a Critical Control Point (CCP) for precooking tuna. This strategy will ensure a 5 log10 reduction of the histamine-forming bacterium Morganella morganii and control the associated risk of histamine formation in tuna during the time needed for further processing and prior to retorting. Core temperatures of precooked tuna of different sized fish were gathered from industrial production for validation. The lower limit of the core temperature of the batch was calculated as: sample average – (3 times the standard deviation). For variable sampling plans, a sample size of 23 provided a 90% confidence level, with 99% percent acceptable, while a sample size of 35 provided a 95% confidence level, with 99% percent acceptable. Sample sizes are given for attribute sampling plans as well. The subsequent tables and sampling plans provided will allow tuna processors to develop HACCP plans to monitor CLs for a CCP for precooked tuna core temperature and allow for a significantly longer period of time in which to process tuna of any size after precooking.

Subscribe Today

Subscribe to the Journal of Food Protection® and Food Protection Trends to stay up to date on the information you need, including scientific research and articles reporting on a variety of food safety and quality topics.

Request Permission to Reuse Content

This link will take you to the Copyright Clearance Center where you can submit a request to reuse IAFP’s content found in our publications. Please note that no part of any publications may be reproduced or transmitted in any form without prior permission from IAFP.

Request Permission