44-3 |
Revalidation of critical limits and monitoring procedures in Louisiana dried shrimp processing |
V. SUVANICH1, R. J. Price2, M. W. Moody1, J. D. Bankston, Jr.1, M. L. Jahncke3, and J. Koo3. (1) LSU Sea Grant College Program, Department of Food Science, Louisiana State University and Agricultural Center, Baton Rouge, LA 70803-4200, (2) Sea Grant Extension Program, Department of Food Science and Technology, University of California, Davis, CA 95616, (3) Virginia Seafood Agricultural Research and Extension Center, Virginia Sea Grant Program, Virginia Tech, Hampton, VA 23669 Dried shrimp are sold in Louisiana as a snack and are shipped to domestic and international Asian markets. Louisiana dried shrimp processors are small and less developed businesses (SLDBs). The industry underwent technological development changing to static hot air driers in the early 1960s, and remains unchanged. Dried shrimp represents a viable and traditional Louisiana shrimp product. Recently, processors have encountered difficulties in practically setting critical limits and monitoring procedures for Hazard Analysis and Critical Control Point (HACCP) systems following the Federal Food and Drug Administration guidelines. Using water activity (aw) as a critical limit is not practical for these operations, due to limited economic resources. Our objectives were to evaluate Louisiana dried shrimp processing and HACCP systems and to investigate practical parameters that processors could use as critical limits for ensuring final aw < 0.86. HACCP plans from two large Louisiana dried shrimp processors were evaluated. Potential hazards were re-identified. Boiling and drying times-temperatures, product internal temperatures, surface air, inlet and outlet forced air temperatures, aw, weight loss during drying, salt content, sensory analysis, and the presence of Staphylococcus aureus and Listeria monocytogenes in final products were investigated as potential critical limits. Drying times and air temperatures, product thickness, and percent weight loss are not practical for measuring critical limits, due to variability in raw materials and processing environment. Sensory visual appearance, including shrimp heads detached from tail meats and the degree of breaking and scattering after applying forced to shrimp heads and shells, are correlated to aw and more practical. Control measures, critical limits, and monitoring system are revalidated for appropriate levels of protection. This study not only provides guidance on how science-based HACCP principles can be practically implemented in Louisiana SLDBs dried shrimp, but also how they can be potentially applied to SLDBs dried shrimp in Asia.
Session 44, Seafood Technology: Safety
|