Scientific Opinion on the evaluation of a new processing method for ABP Category 2 materials of fish origin


Panel on Biological Hazards
EFSA Journal
EFSA Journal 2011;9(9):2389 [11 pp.].
Panel Members
Olivier Andreoletti, Herbert Budka, Sava Buncic, John D. Collins, John Griffin, Arie Havelaar, James Hope, Günter Klein, Tine Hald, James McLauchlin, Christine Mueller-Graf, Christophe Nguyen-Thé, Birgit Noerrung, Miguel Prieto Maradona, Luisa Peixe, Antonia Ricci, John Sofos, John Threlfall, Ivar Vågsholm, Emmanuel Vanopdenbosch.

The Panel wishes to thank the members of the Working Group Evaluation of a new processing method for ABP Category 2 materials of fish origin: Christophe Nguyen-The, John Griffin, Reinhard Boehm, Miguel Prieto Maradona, Zbigniew Paluszak for the preparatory work on this scientific opinion and EFSA staff: Alessandro Broglia for the support provided to this EFSA scientific opinion.

Opinion of the Scientific Committee/Scientific Panel
On request from
European Commission
Question Number
21 September 2011
Published in the EFSA Journal
26 September 2011
European Food Safety Authority (EFSA), Parma, Italy

A new method for the treatment and disposal of Category 2 animal by-products (ABP’s) of fish origin according to Regulation (EC) 1774/2002 was assessed for the inactivation of the relevant biological hazards. It is proposed that the method will be used for the treatment of Category 2 fish material obtained from aquaculture plants. The proposed process technology consists of grinding fish raw material followed by acidification and heat treatment. The main steps of the proposed process are the mixing with formic acid, the storage for at least 24 hours at
pH < 4, the heat treatment of the fish silage at a temperature ≥85°C for at least 25 minutes. It was concluded that, based on the results of the laboratory experiments, the risk related to pathogens present in fish ABPs from aquaculture would be adequately reduced by the proposed process, if the requirements of the HACCP plan are achieved. However, since there was no validation of the process in an existing plant, it is not possible to conclude on the feasibility of the given HACCP plan. It was further recommended that the full scale equipment should be designed in a way to permit validation by exposure to representative test organisms.

Animal by-products, fish material, heat treatment
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