IA #16-19 REVISED 5/19/93
TYPE OF ALERT: Guidance
PRODUCT : Processed Shrimp, (i.e. canned, cooked/frozen,
etc.)
PRODUCT CODE : 16J[][]05
HARMONIZED
CODE : 0306
PROBLEM : Filth (FLNF)
Salmonella (FLSA)
PAC FOR
COLLECTION : 03844
COUNTRY : All
MANUFACTURER/
SHIPPER : N/A
MANUFACTURER/
SHIPPER I.D.#: N/A
IMPORTER'S
I.D. # : N/A
CHARGE : For Salmonella charge:
"The article is subject to refusal of admission
pursuant to Section 801(a)(3) in that it appears
to contain Salmonella, a poisonous or deleterious
substance which may render it injurious to health
[Adulteration, Section 402(a)(1)]."
For Filth and/or Decomposition charge:
"The article is subject to refusal of admission
pursuant to Section 801(a)(3) in that it appears
to contain filth and/or is decomposed
[Adulteration, Section 402(a)(3)]."
RECOMMENDING
OFFICE : Division of Import Operations & Policy (HFC-170)
Division of Field Sciences (HFC-140)
CFSAN/Office of Enforcement/Import Section (HFS-
605)
REASON FOR
ALERT : This import alert will remain in effect for
guidance. Also refer to CP 7303.844 "Import
Seafood Products."
INSTRUCTIONS : 1. In the interest of economics, it is
permissible to make more than one examination
per sub. For example, it should be possible
to first remove a portion of each sub
aseptically for Salmonella analysis, and use
the remainder of the sub for the filth and/or
decomposition analysis.
2. In examining canned shrimp for filth, a
sample of 6 cans, collected randomly from the
entry, will be sufficient. The entire
contents of each can will be examined.
Examined subs do not need to be from a single
packed code. If filth (insect, rodent,
etc.,) is found report the findings to HFS-
605 for evaluation.
For cooked/frozen shrimp, examine a sample of
six (6) subs - each weighing from 2 to 2 1/2
pounds.
For freeze dried shrimp, examine 6-250 gram
subs. For sun dried shrimp 6-600 gram subs
must be examined. If there is doubt as to
the nature of processing (freeze-dried or
sun-dried) the larger size sample (6-600 gram
subs) should be analyzed.
The six subs should be examined individually
and not composited.
3. Decomposition (note: because we are able to
determine the quality of shrimp being
processed in domestic plants, the sample
schedule and action criteria will not be
applicable to domestically produced processed
shrimp).
A. Sample entries of processed shrimp for
decomposition using the following
schedule of sample size. (This includes
cooked/frozen, dried and canned shrimp).
# OF BULK CTNS #OF SUBS
20 or less 12
21 to 30 14
31 to 40 15
41 to 60 16
61 to 120 17
over 120 18
B. Sub size for cooked/frozen and dried
shrimp should be a minimum of one pound
while the sub size for canned shrimp
should be one can for decomposition
analysis.
C. Districts with qualified seafood
examiners may first organoleptically
examine the subs for decomposition. If
two or more subs of those examined are
found decomposed, perform an indole
determination on those subs which were
determined by organoleptic examination
to be decomposed.
The following districts have qualified
seafood examiners capable of detecting
decomposition in canned shrimp:
WEAC, NYK-RL, SJN, SRL, NOL, DET, DAL,
SAN, SEA
D. In the absence of positive organoleptic
findings or in those cases where
processing masks decomposition odor,
(e.g., heavy chlorine odor, etc.),
examine each sub for indole. Those
districts which do not have a qualified
seafood organoleptic examiner must also
examine each sub for indole.
Perform indole determination per AOAC
15th edition, Section 981.07, Liquid
Chromatographic Fluormetric Method.
NOTE: Only the cooked/frozen and canned shrimp
products are to be analyzed for indole
levels because of special problems
involved in doing moisture determination
on dried and salted shrimp before
performing the indole level
determination. The field should no
longer attempt to perform indole level
determinations on these products under
this import alert. Also limited market
ethnic foods, such as "shrimp paste" or
"shrimp sauce" do not constitute a
significant avenue for diversion of
defective shrimp and, therefore, the
field should not attempt to run indole
level determination on these products.
E. In preparing each sub for indole level
determination the entire sub should be
composited and not just the 25 grams
necessary to run the sample. If the sub
is significantly larger than 1 pound it
is permissible to remove a 1 pound
portion of the sub and composite this
for the indole level determination.
F. In compositing a canned shrimp product
for indole determination any liquid in
the can should be discarded before
compositing, unless the liquid is
intended to be eaten, as in a canned
soup product, etc.
G. A sub is violative if indole level
exceeds 25 micrograms per 100 grams. If
two or more subs exceed that level
analysis may be stopped. A second,
confirmatory, indole level determination
is to be performed on all violative subs
using the same composite as when used to
perform the original indole analysis.
H. The entry is to be detained when two
subsamples are found to exceed or equal
an indole level of 25 micrograms per 100
grams for both the original and check
analysis.
4. Salmonella - if canned shrimp is retorted,
Salmonella examination is not necessary.
Canned shrimp not retorted (which must be
refrigerated) must be examined for
Salmonella. In any event, examination for
can seam problems, etc., is necessary. If
problems are encountered, follow canned food
examinations per current BAM 7th edition,
1992 - Chapter 5 (Salmonella) and chapters 21
and 22.
5. Examine cooked/frozen shrimp per BAM Chapter
5 for Salmonella. Consider the processed
shrimp as in category II for sampling
purposes. Salmonella. sampling plan in the
IOM, i.e., sample 30 units for composite.
Note: Canned shrimp from Thailand may be detained
for decomposition without analysis under
procedures outlined in Import Alert #16-22.
PRIORITIZATION
GUIDANCE : II
FOI : No purging required
KEYWORDS : Shrimp, Canned Shrimp, Cooked Frozen Shrimp,
Freeze dried, Shrimp, Frozen Shrimp
PREPARED BY : Linda A. Wisniowski, DIOP, 301-443-6553.
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