Canned Tuna HACCP
The Tuna Council HACCP Guidance for Canned Tuna (referred to from now on as the Tuna HACCP Guide) is prepared as a reference and training handbook. The Tuna HACCP Guide has been prepared to assist the tuna processing industry in the development, implementation, and maintenance of appropriate Hazard Analysis and Critical Control Point (HACCP) programs for the production of canned and pouched tuna products.
Disclaimer: These materials will support the development of HACCP plans which are compliant with the U.S. FDA’s Seafood HACCP regulation (21 CFR 123), but do not replace individual company’s Hazard Analysis and validation of control strategies. Contact Lisa Weddig at lweddig@nfi.org for more information.
Tuna Council HACCP Guidance for Canned Tuna
FDAs Fish and Fishery Products Hazards and Controls Guidance, 4th Edition
Pertinent US Regulations:
Research Supporting Canned Tuna HACCP Plans
Enache, E., A. Kataoka, D. G. Black, L. Weddig, M. Hayman, and K. Bjornsdottir-Butler. 2013. Heat resistance of histamine-producing bacteria in irradiated tuna loins. J. Food Prot. 76:1608-1614.
Nolte, F., D. G. Black, J. DeBeer, E. Enache. 2014. Use of End Point Internal Product Temperature to Control Histamine Formation in Tuna at Pre-cooking Step. Food Prot. Trends. 34(2): 94-100.
Vogl, F., R. Salazar, F. Nolte, G. Kontoh, G. Ybanez. 2012. Validation for pre-cooking as a control for potential histamine production in tuna loins for subsequent canning. Paper presented at: TAFT 2012. Proceedings of the 4th Trans-Atlantic Fisheries Technology Conference; 2012 Oct 30-Nov 2; Clearwater Beach, Florida.
Wu, Xulei and Y. Su. 2014. Growth of Staphylococcus aureus and enterotoxin production in pre-cooked tuna meat. Food Control 42: 63-70.
Wu, X and Y. Su. 2014. Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meat. J. Food Science. 79: M1554-M1559.
DeBeer, J., F. Nolte, C. Lord. 2015. Precooking tuna: a study of the factors impacting the time required for precooking. Food Prot. Trends. 35(6): 448-460.
Kataoka, A., E. Enache, C. Napier, M. Hayman, L. Weddig. 2016. Effect of storage temperature on the outgrowth and toxin production of Staphylococcus aureus in freeze-thawed precooked tuna meat. J. Food Protect. 79: 620-627.
DeBeer, J., C. Lord. 2016. A strategy for controlling histamine during tuna precooking. Paper presented at: 3rd IFTPS South East Asia Technical Outreach Seminar, Current Topics in Thermal Processing. 2016 Nov 16-17; Bangkok, Thailand.
Adams, F., F. Nolte, J. Colton, J. De Beer, L. Weddig. 2018. Precooking as a control for histamine formation during the processing of tuna: an industrial process validation. J. Food Protect. 81: 444-455.
DeBeer, J., F. Nolte, C. Lord, J. Colley. 2021. Tempering large tuna prior to thawing to minimize histamine formation. Food Protect. Trends. 41(1): 36-45.