Through a notification uploaded on 1 August 2017, the FSSAI has asked for suggestions, views and comments from stakeholders on the draft notification relating to meat and meat products, fish and fisheries products, microbiological requirement for meat and extension of scope of proprietary food in the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 under MEAT AND MEAT PRODUCTS (2.5) the FSSAI has drafted new and separate standards for the following types of meats and meat products
- Fresh/Chilled/Frozen Pork (Pig meat)
- Fresh/ Chilled/ Frozen Beef
- Fresh/ Chilled/ Frozen Chevon (Goat Meat)
- Fresh/ Chilled/ Frozen Mutton (Sheep Meat)
- Fresh/ Chilled/ Frozen Poultry Meat
Therefore, FSSAI proposes to remove the sub-regulation with the clause Frozen mutton, chicken, goat and buffalo meat. This will be replaced with the standards for Fresh/Chilled/Frozen Pork (Pig meat) and standards for other meat products mentioned above will follow
Fresh/ Chilled/ Frozen Pork includes raw pork whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.
Product definition
- Pork means the edible portion of domestic pigs.
- Fresh pork means pork that has not been treated in any way to ensure its preservation.
- Chilled pork means fresh pork subjected to chilling in such a way that the product is maintained at temperature of 0 -70
- Frozen pork means chilled pork subjected to freezing in appropriate equipment in such a way that the product is maintained at temperature of minus -180C or colder.
- Pork edible offal means edible by products derived from slaughtered pig which includes brain, liver, gut, paunches, tripe, lungs, etc.
Types of Pork
- Fresh/Chilled/Frozen carcasses
- Fresh/Chilled/Frozen cuts
- Ham
- Shoulder
- Loin
- Tender loin
- Spare-rib
- Butt
- Fresh/Chilled/Frozen edible offals
Composition of the final product shall be
- moisture content ranging from 70 % to 72 %,
- protein from 20 % to 22 %
- fat content from 5 % to 6 %
Fresh/ Chilled/ Frozen Beef includes raw beef whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.
Product Definition
- Beef means the edible portion of bovine animals including buffaloes.
(Rest of the definition is same as above and in place of pork read beef)
Types of Beef
- Fresh/Chilled/Frozen carcasses
- Fresh/Chilled/Frozen cuts
- Round
- Top Side
- Silver Side
- Knuckle
- Rump
- Sirloin
- Short Loin
- Tender Loin
- Flank
- Rib
- Short Plate
- Square-cut
- Chuck
- Chuck Tender
- Brisket
- Blade
- Shin and Shank
- Fresh/Chilled/Frozen Edible offals
Composition of the final product shall have
- Moisture content ranging from 68 to 77 %
- Protein 17.5 to 23.5 %
- Fat content from 8 to 12 %
- for buffalo meat, the fat content must be from 1 to 3 %
Fresh/ Chilled/ Frozen Chevon (Goat Meat) includes goat whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.
Product Definition
- Chevon means the edible portion of domestic goats.
(Rest of the definition is the same as pork in place of pork read chevon)
Types of Chevon
- Fresh/Chilled/Frozen carcasses
- Fresh/Chilled/Frozen cuts
- Legs
- Loins
- Racks
- Breasts
- Shanks
- Shoulders
- Fresh/Chilled/Frozen Edible offals
Composition of the final product shall have
- Moisture content ranging from ranging from 74 to 76 %
- Protein 20 to 22 %
- Fat content 2 to 4 %
Fresh/ Chilled/ Frozen Mutton (Sheep Meat) includes sheep whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.
Product Definition
- Mutton means the edible portion of domestic sheep.
(Rest of the definition is the same as pork in place of pork read mutton)
Types of Mutton
- Fresh/Chilled/Frozen carcasses
- Fresh/Chilled/Frozen cuts
- Legs
- Loins
- Racks
- Breasts
- Shanks
- Shoulders
- Fresh/Chilled/Frozen Edible offal
Composition of the final product shall have
- Moisture content ranging from 68 to 72 %,
- Protein from 20 to 22 %
- Fat content 8 to 10 %
Fresh/ Chilled/ Frozen Poultry Meat includes raw poultry meat whole carcasses, pieces, cuts or edible that have been packed in any suitable packaging material.
Product Definition
- Poultry meat means the edible portion of poultry birds (chicken, duck, turkey, geese, guinea fowl, Japanese quail).
- Fresh poultry meat means poultry meat that has not been treated in any way to ensure its preservation.
- Chilled poultry meat means fresh poultry meat subjected to chilling in such a way that the product attains a temperature of 0 – 7o
- Frozen poultry meat means chilled poultry meat subjected to freezing in appropriate equipment in such a way that the product attains a temperature of -18o C or colder.
Types of Dressed chicken
- Fresh/Chilled/Frozen carcasses
- Fresh/chilled/Frozen cuts
- Leg (Thigh and Drumstick)
- Breast
- Drummettes
- Wings
- Fresh/Chilled/Frozen edible offals
Composition of the final product shall have
- Moisture content ranging from 74.86 %
- Protein from 19.50 to 23.20 %
- Fat content from 3.50 to 18 %
Safety requirements for all meats and meat products
Fresh/Chilled/Frozen Pork (Pig meat)
Fresh/ Chilled/ Frozen Beef
Fresh/ Chilled/ Frozen Chevon (Goat Meat)
Fresh/ Chilled/ Frozen Mutton (Sheep Meat)
Fresh/ Chilled/ Frozen Poultry Meat
Ante-mortem and post-mortem inspection shall be done in accordance with guidelines specified in Schedule 4, Part IV of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
Shelf life
All these meats and meat products must be stored in refrigeration (4±1º C) for short time storage and deep freezer (-18±1º C or below) for long term storage or by any other suitable methods to maintain quality.
The chilled material should be consumed within 2 to 4 days under normal chilling conditions of storage.
Frozen meats shall be consumed within 12 months (pig meat within 10 months)
Additional Requirements
All these types of meats and meat products shall also have to comply with following requirements
- Notifications / advisories issued under the Drugs and Cosmetics Rules as well as by the Deptt. of Animal Husbandry, Dairying and Fisheries concerning use in or consumption of veterinary drugs (antibiotics and growth promoters) by food producing animals / poultry birds must be complied with by the producers / marketers of meat and poultry products.
- Use of genetically modified techniques, are prohibited for production of meat of animals / poultry birds.
- Use of meat and/or bone meal, internal organs, blood meal and tissues of animals, in particular, cow or its progeny is prohibited.
- Production / slaughtering / processing of animals for production of meat of porcine origin in the same production facilities where animals of bovine/ ovine/ caprine origin are produced / slaughtered / processed is prohibited.
- Where eligible meat products are intended to be imported, there should be appropriate inspection and certification procedures in place to ensure all the above compliances before grant of market access.
Under MEAT AND MEAT PRODUCTS (2.5) FSSAI has proposed to add a new sub-regulation Egg and Egg Products (2.5.3) The standards have been proposed to meet the quality requirements which the product must satisfy at all stages of processing, packaging, storage and marketing.
Standards for Fresh Eggs
will be applied to fresh eggs designated as “eggs in shell — other than broken, incubated or cooked eggs”, — those are produced by poultry species/ birds and are fit for direct human consumption or for the preparation of egg products.
Description
Fresh in-shell eggs will include as those laid by hen, duck, goose, turkey, guinea fowl, Japanese quail etc. The edible portion includes egg yolk and egg white after removal of the shell.
Product Definition
- Fresh eggs means eggs which have not been washed or dry-cleaned and which are collected at least once weekly and which should be packed and graded not later than the first working day after arrival at the packing station.
- Slight soiling –means scattered superficial soiling not exceeding in all 1/8 of the total surface of the egg shell, or accumulations not exceeding 1/16 of the total surface of the eggshell.
Note: In both cases the shell is to be free of blood rings and the contents must not be soiled.
- Cracked eggs means eggs with damaged shells visible to the naked eye, but with undamaged egg membranes.
- Foreign matter means organic or inorganic substances of internal or external origin within the contents.
- Commodity lot means eggs of one quality class and weight grade, packed in uniform containers, from one packing plant, loaded on to one means of transportation, and presented once for control purposes.
- Week number means the number referred to shall indicate the complete week beginning on Monday but it may be used from midnight on Wednesday of the previous week. Every year the numbering shall be continuous from 1 to 52 or 53. The week which includes 1 January shall bear the number 1.
Composition and safety standards
Eggs should have clean and sound shell and free from cracks, leaks and fecal contamination.
Minimum requirements of major chemical constituents in the whole egg contents of various poultry species is given in the table below
| Chemical Constituents | Chicken | Turkey | Guinea Fowl | Quail | Duck | Goose |
| Water % | 72.8 -75.6 | 71.6-75.7 | 71.3-74.1 | 73.1-76.4 | 68.2-71.4 | 68.9-72.3 |
| Protein% | 12.8 -13.4 | 12.6-13.6 | 12.8-14.2 | 12.5-13.4 | 13.1-14.2 | 13.4-14.3 |
| Fats% | 10.5-11.8 | 10.8-12.6 | 11.2-12.8 | 10.6-11.7 | 13.8-15.0 | 12.4-13.6 |
| Carbohydrates% | 0.3 – 1.0 | 0.6-0.8 | 0.7-0.9 | 0.8-1.0 | 1.1-1.3 | 1.1-1.3 |
| Ash% | 0.8 – 1.0 | 0.7-0.9 | 0.7-0.1 | 1.0-1.2 | 0.9-1.0 | 1.0-1.4 |
Hygiene parameters
- Hygienic practices and hygienic control systems of temperature and time need to be in place during production, processing and handling which includes sorting, grading, washing, drying, treatment, packing, storage and distribution to point of consumption.
- Humidity and temperature fluctuations and reduction of moisture on shell surfaces need to be monitored so that there are minimum pathogenic microorganisms
- As eggs are perishable products, particular attention should be paid to temperature conditions throughout storage and distribution. It is a fact that lower storage and distribution temperatures provide longer shelf life for eggs and minimize microbial growth, for example of Salmonella enteritidis.
- Storage conditions should be such that the potential for microbial contamination, the growth of microbial pathogens and the risk to human health is minimized.
In the regulation Fish and Fish Products (2.6) The FSSAI has proposed to include standards for the following
- Live and Raw Bivalve Molluscs
- Sturgeon Caviar
- Fish Sauce
- Quick Frozen Fish Sticks (fish fingers), Fish Portions and Fish Fillets – Breaded or Battered
- Fresh and Quick Frozen Raw Scallop Products
Live and Raw Bivalve Molluscs
This standard applies to live bivalve molluscs and to raw bivalve molluscs that have been shucked and/or frozen, and/or processed to reduce or limit target organisms while essentially retaining the sensory characteristics of live bivalve molluscs. Raw bivalve molluscs are marketed either in a frozen or chilled state. Both live and raw bivalve molluscs may be intended for direct consumption or further processing. The standard does not apply to scallops when the final product is the adductor muscle only.
LIVE BIVALVE MOLLUSCS
These are defined as products that are alive immediately prior to consumption. Presentation includes the shell.
Process
Live bivalve molluscs are harvested alive from a harvesting area either approved for direct human consumption or classified to permit harvesting for an approved method of purification, e.g. relaying or depuration, prior to human consumption. Both relaying and depuration must be subject to appropriate controls implemented by the official agency having jurisdiction.
Essential Composition and Quality Factors
Live bivalve molluscs should possess
- organoleptic characteristics associated with freshness
- adequate response to percussion (i.e. the shellfish will close when tapped)
- freedom from extraneous matter
Definition of Defectives
A sample unit shall be considered as defective when it exhibits any of the properties defined below.
- Foreign Matter: It will be termed defective if the sample contains any matter not part of bivalve molluscs and is a threat to human health and is readily recognized without magnification or that indicates non-compliance with good manufacturing and sanitation practices.
- Dead or Damaged Product: Product is dead if the the bivalve molluscs shows no response to percussion. Damaged product is damaged to the extent that it can no longer function biologically. A Sample unit shall be considered defective if dead or damaged bivalve molluscs exceed 5% by count. Bivalve must be alive when sold.
- Food Additives: are not permitted in live bivalve molluscs.
RAW BIVALVE MOLLUSCS
Product Definition
Raw bivalve molluscs which are processed are alive immediately prior to the commencement of processing and can be processed further. Raw bivalve molluscs are harvested in the same way as Live Bivalve Molluscs given above. Raw bivalve molluscs are marketed in a frozen or chilled state.
Process
Bivalve molluscs that have been processed to reduce or limit target organisms while essentially retaining the sensory characteristics of live bivalve molluscs are ones that have\ been processed to assure reduction or limitation of the target organisms to the satisfaction of the official agency having jurisdiction.
Essential Composition and Quality Factors
Raw bivalve molluscs shall be of a quality fit for human consumption.
All ingredients used shall be of food grade quality and conform to the Food Safety and Standards Regulations 2011.
Definition of defectives
Product will be considered defective if
- Deep Dehydration: Greater than 10% of the weight of the bivalve molluscs in the sample unit or greater than 10% of the surface area of the block exhibits excessive loss of moisture clearly shown as white or abnormal colour on the surface which masks the colour of the flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or other sharp instrument without unduly affecting the appearance of the bivalve molluscs.
- Foreign Matter is the same as given for Live Bivalve Molluscs
- Odour/Flavour: Persistent and distinct objectionable odours or flavours indicative of decomposition or rancidity.
- Texture: breakdown of the flesh which is indicative of decomposition, characterized by muscle structure that is mushy or paste-like.
Packaging and Labelling
- The products shall comply with the packaging and labelling requirements as laid down under the Food Safety and Standards (Packaging and Labelling), Regulations, 2011, shall apply to the pre-packaged product.
- In addition to that live bivalve molluscs shall be labelled by weight, count, count per unit weight, or volume as appropriate to the product.
- The label shall specify the conditions for storage and/or temperature that will maintain the product safety/viability during transportation, storage and distribution.
Standards for Sturgeon Caviar
This standard applies to granular sturgeon caviar of the fish of the Acipenseridae
family.
The following definitions are used in this standard:
- Fish eggs: non-ovulated eggs separated from the connective tissue of ovaries. Ovulated eggs may be used from aqua-cultured sturgeons.
- Caviar: the product made from fish eggs of the Acipenseridae family by treating with food grade salt.
- The product is prepared from fish eggs of sturgeon fishes belonging to the
Acipenseridae family (four genera Acipenser, Huso, Pseudoscaphirhynchus and Scaphirhynchus and hybrid species of these genera)
- The eggs are of about one size and evenly and characteristically coloured according to the species used. Colour can vary from light grey to black or from light yellow to yellowish grey. Brownish and greenish shades are permissible.
- The product is made with addition of salt and is intended for direct human consumption.
- The salt content of the product is equal or above 3g/100g and below or equal to 5g/100g in the end product.
Process
- In the standards and preparation and treatment or conditions should be such as to prevent the growth of spore and non-spore forming pathogenic microorganisms.
- Ovulated eggs are harvested after hormonal induction of ovulation of the female. The eggs are appropriately treated to remove adhesive layer and to harden the shell. If hormones are used to produce ovulated eggs, they should be approved for use by the competent authority having jurisdiction.
- The product shall be prepared by salting fish eggs with food grade salt.
- During packaging, storage and retail, the product temperature is between +2 and +4°C, whereas for wholesale business, including storage and transportation, the temperatures are between 0° and -4°C.
- Freezing as well as frozen storage of caviar is not permitted unless the deterioration of quality is avoided.
Packaging
- metal tins coated inside with stable food lacquer or enamel
- glass jars
- other suitable food-grade containers
- Re-packaging of the product from larger to smaller containers under controlled conditions which maintain the quality and safety of the product shall be permitted.
- No mixing of caviar from different sturgeon species or lots shall be permitted.
Essential Composition and Quality Factors
- Raw material Caviar shall be prepared from fish eggs extracted from sound and wholesome sturgeons of biological species of the genera which are of a quality fit to be sold fresh for human consumption.
- Salt shall be of food grade quality and conform to all applicable Codex Standards.
Definition of Defects
The product will be deemed defective if there is
- Foreign Matter which is any matter not derived from sturgeon eggs and which could pose a threat to human health and is not readily recognized without magnification indicates non-compliance with good manufacturing practices and sanitation practices.
- Odour and Flavour: if the product has a persistent objectionable odour and/or flavour indicative of decomposition, oxidation, or taste of feed (in fish reared in aquaculture), or contamination by foreign substances (such as fuel oil).
- Consistency and Condition: indicates that there is no presence of hard cover of caviar grains that is not easily chewable or tenuous. There should not be any breaking up of the outer membranes when attempting to separate the grains. No presence of broken eggs or fluid.
- Objectionable Matter: The presence of remnants of membranes and/or secreted fat in finished caviar.
Food Additives
- Only those food additives permitted under Food Safety and Standards (Food Products Standards and Food Additives), Regulations, 2011 shall be used.
- The use of colours and texturizing agents is not allowed.
Standards for Fish Sauce
This applies to fish sauce produced by means of fermentation by mixing fish and salt and may include other ingredients added to assist the fermentation process. The product is intended for direct consumption as a seasoning, or condiment or ingredient for food.
This standard does not apply to fish sauce produced by acid hydrolysis.
Process Definition
The product is intended for direct consumption as a seasoning, or condiment or ingredient for food. Fish sauce is a translucent, not turbid liquid product with a salty taste and fish flavour. It is fermented in covered containers or tanks. Succeeding extractions may follow by adding brine to further the fermentation process in order to extract the remaining protein, fish flavour and odour.
Essential Composition and Quality Factors
- Fish sauce shall be prepared from sound and wholesome fish or parts of fish in a condition fit to be sold fresh for human consumption.
- Salt used shall be of food grade quality and conform to the Standard for Food Grade Salt (As per Food Safety and Standards Regulations, 2011).
- Water for preparing brine shall be potable.
- All other ingredients used shall be of food grade quality and conform to as per Food Safety and Standards Regulations, 2011.
- Fish sauce must be translucent, not turbid and free from sediments except salt crystals.
- Odour and taste: Fish sauce shall have an odour and taste characteristic of the product.
- Foreign matter: This product shall be free from foreign matter.
Chemical Properties
Total nitrogen content: Not less than 10 g/l.
Amino acid nitrogen content: Not less than 40% of total nitrogen content.
pH: between 5.0 – 6.5 typical for a traditional product; but not lower than 4.5 if ingredients are used to assist fermentation.
Salt: not less than 200g/l, calculated as NaCl.
(competent authorities may also specify a lower level of total nitrogen if it is the preference of that country
Definition of Defectives
- Foreign Matter There should be no matter which has not been derived from salt and fish,
- Appearance There must be no presence of any sediments (except NaCl crystals) and/or cloudiness.
- Odour: it must not be affected by any distinct objectionable odour, e.g. rotten, putrid, rancid, gamey, pungent etc.
- Taste: Must not be affected by objectionable taste, e.g. bitter, sour, metallic taint, etc.
Standards for Quick Frozen Fish Sticks (fish fingers), Fish Portions and Fish Fillets – Breaded or Battered
The standard applies to quick frozen fish sticks (fish fingers) and fish portions cut
from quick frozen fish flesh blocks, or formed from fish flesh, and to natural fish fillets, breaded or batter coatings, singly or in combination, raw or partially cooked and offered for direct human consumption without further industrial processing.
Product Definition
- A fish stick (fish finger) means the product which includes the average percentage of fish flesh must not be less than 50% of total weight. Each stick shall be not less than 10 mm thick.
- A fish portion including the coating may be of any shape, weight or size.
- Fish sticks or portions may be prepared from a single species of fish or from a mixture of species with similar sensory properties.
- Fillets are slices of fish of irregular size and shape which are removed from the carcass by cuts made parallel to the back bone and pieces of such fillets, with or without the skin.
Process Definition
- The freezing process shall be carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly.
- The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -180C or colder at the thermal centre after thermal stabilization.
- The product shall be kept deep frozen so as to maintain the quality during transportation, storage and distribution.
- Industrial repacking or further industrial processing of intermediate quick frozen material under controlled conditions which maintains the quality of the product, followed by the re-application of the quick freezing process, is permitted.
Essential Composition and Quality Factors
- Quick frozen breaded or battered fish sticks (fish fingers) breaded or battered fish portions and breaded or battered fillets shall be prepared from fish fillets or minced fish flesh, or mixtures thereof, of edible species which are of a quality such as to be sold fresh for human consumption.
- The coating and all ingredients used therein shall be of food grade quality and conform to all applicable Codex standards.
- A fat (oil) used in the cooking operation shall be suitable for human consumption.
- The products shall not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. This shall apply all the species mentioned in list of histamine like species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families.
Definition of Defectives
- Foreign Matter (Cooked State) It will be defective if the sample shows the presence of any matter which has not been derived from fish (excluding packing material) and which could pose a threat to human health
- Bones (Cooked State) (In packs designated boneless) Defective if more than one bone per kg greater or equal to 10 mm in length, or greater or equal to 1 mm in diameter; a bone less than or equal to 5 mm in length, is not considered a defect if its diameter is not more than 2 mm. The foot of a bone (where it has been attached to the vertebra) shall be disregarded if its width is less than or equal to 2 mm, or if it can easily be stripped off with a fingernail.
- Odour and Flavour (Cooked State) is defective if it has a persistent and distinct objectionable odour and flavours indicative of decomposition, or rancidity or of feed.
- Flesh abnormalities It is defective if there are objectionable textural characteristics such as gelatinous conditions of the fish core together with greater than 86% moisture found in any individual fillet or sample unit with pasty texture resulting from parasites affecting more than 5% of the sample unit by weight.
- The product shall be stored at -18°C or lower and shall be declared on the label.
Standards for Fresh and Quick Frozen Raw Scallop Products
This standard applies to bivalve species of the Pectinidae family in the following product categories:
- “Fresh or Quick Frozen Scallop Meat”, which is the scallop adductor muscle meat.
- “Fresh or Quick Frozen Roe-on Scallop Meat”, which is the scallop adductor muscle meat and attached roe.
- Quick Frozen Scallop Meat”, or “Quick Frozen Roe-on Scallop Meat”, with added water and/or solutions of water and phosphates.
Products covered by this Standard may be intended for direct human consumption or for further processing.
This Standard does NOT apply to:
- Scallop meat that is formed, mixed with extenders, or bound by fibrinogen or other binders
- Whole scallops (live, fresh or frozen in which the shell and all viscera are attached).
- These products are included in the Standard for Live and Raw Bivalve Molluscs
Product Definition
- Scallop Meat: Fresh or Quick Frozen “Scallop Meat” is prepared by completely removing the adductor muscle from the shell and completely detaching the viscera and roe from the adductor muscle of live scallops. Scallop meat contains no added water, phosphates or other ingredients. The adductor muscle is presented whole.
- Roe-on Scallop Meat: Fresh or Quick Frozen “Roe-on Scallop Meat” are prepared by completely removing the adductor muscle and attached roe from the shell and detaching all other viscera to the extent practical. The roe should remain attached to the adductor muscle. “Roe-on scallop meat” contains no added water, phosphates, or other ingredients. The adductor muscle and roe are presented whole.
- Quick Frozen Scallop Meat or Quick Frozen Roe-on Scallop Meat Processed with Added Water and/or with Solution of Water and Phosphates “Quick frozen Scallop Meat”, or “Quick Frozen Roe-on Scallop Meat”, with added water and/or solutions of water and phosphates contain the products, and a solution of water and/or phosphates and optionally salt.
Process Definition
- Scallop Meat and Roe-on-Scallop Meat will be prepared with hygienic practices while they are rinsed, drained and stored and with a method that minimizes absorption of water.
- The fresh product shall be kept at 4°C or below.
- Product intended to be frozen shall be subjected to a freezing process carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly.
- The recognized practice of repacking quick frozen products under controlled conditions which will maintain the quality of the product, followed by the reapplication of the quick freezing process as defined, is permitted.
- These products shall be processed and packaged so as to minimize dehydration and oxidation.
Quick Frozen Scallop Meat or Quick Frozen Roe-on Scallop Meat Processed with Added Water and/or Solution of Water and Phosphates is prepared similarly but the product is subject to the addition of water and/or phosphate solution (e.g., soaked, sprayed).
- The amount of added solution shall be controlled and accurately measured for labelling purposes.
- The product is subjected to a freezing process carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly.
- These products shall be processed and packaged so as to minimize dehydration and oxidation.
Essential Composition and Quality Factors
- The product is prepared from sound and wholesome scallops which are of a quality suitable to be sold fresh for direct human consumption or frozen
- Added water and/or solution of water and phosphates and salt are permitted to the extent that the water uptake is accurately measured and labelled and their use is acceptable in accordance with the law or custom of the country in which the product is sold.
- Water shall be of potable quality, phosphates shall be food grade, and salt shall comply with the regulations
Definition of Defectives.
It will be defective if there is
- Deep Dehydration greater than 10% of the weight of the scallop meat or greater than 10% of the surface area of the block exhibits excessive loss of moisture clearly shown as white or yellow abnormality on the surface which masks the colour of the flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or a sharp instrument without unduly affecting the appearance of the product.
- Foreign matter: The presence of any matter which has not been derived from scallops and poses a threat to human health, and is readily recognized without magnification or is present
- Odour/Flavour/Texture/Colour: If there is a distinct objectionable odours, flavours, texture or colours indicative of decomposition and/or rancidity; or other objectionable odours, flavours, textures and colours not characteristic of the product.
- Parasites: The presence of parasites at an objectionable level.
- Objectionable matter: The presence of sand, shell or other similar particles that is visible in the thawed state or detected by chewing during sensory examination at an objectionable level
- Exceeding level of added water: Level of added water exceeding that declared in the label.
Packaging and Labelling
- The products shall comply with the packaging and labelling requirements as laid down under the Food Safety and Standards (Packaging and Labelling), Regulations, 2011, shall apply to the pre-packaged product. The product shall be labelled by weight, count, count per unit weight, or volume as appropriate to the product.
- The label shall specify the conditions for storage and/or temperature that will maintain the product safety/viability during transportation, storage and distribution.
- The product shall be stored at 4°C or below for fresh products and at a temperature of -18°C or below for frozen product processed.
Amendments in Proprietary Foods
In the regulation under proprietary foods the FSSAI has proposed to remove the clause that defines ingredients to be used (2) and the following clause will be substituted instead
Proprietary food shall contain only those ingredients other than additives which are either standardised or permitted for use in the preparation of other standardised food under these regulations and those food/ingredients mentioned in the Indian Food Composition Tables (IFCT), 2017, National Institute of Nutrition, except the ingredients which may be specified by the Authority from time to time and those specified under prohibition of hunting in the Indian Wildlife Protection Act, 1972: Provided that a proprietary food may also contain vitamins and minerals in quantities not exceeding one RDA of the respective micronutrients.”
Amendments in Appendix B
In Table under table 5A under the product category
“Raw marinated/minced/comminuted meat2” for the limits (cfu/g) occurring against Yeast and mould count, the entries “1×102” and “1×103” will be replaced by the entries “1×104 ” and “5×104″
This article does not contain the full details but has been summarised for ease of reading and one can read through the original FSSAI notification in this regard.
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