fish and fish products

working group on fish and fish products

Tasks and objectives

     

  • Development and review of analytical methods
  • Planning and implementation of advanced training events
  • Elaboration of opinions, proposals for solutions to food law problems
  • Definition of quality criteria
  • Insights into industrial practice through factory tours

Opinions

Use of the preservatives sorbic acid and benzoic acid and their salts in cold-smoked fish / fish products

The question of whether the use of sorbic acid and benzoic acid or their salts in the production of cold-smoked fish (e.g. mackerel and herring) is permissible has been discussed controversially in the past. The Working Group Fish and Fish Products of the Food Chemical Society, Division in the German Chemical Society, has now reassessed this issue against the background of the current law on additives. In the opinion of the AG, the use of these preservatives is not permitted for cold-smoked fish / fish products. The preservatives are approved according to Regulation (EC) 1333/2008 Annex II Part E Category 09.2 (processed fishery products) for "partially preserved" fish and fishery products. Smoked fish are not listed here. A definition for the category ?partially preserved? fish and fishery products is not contained in Regulation (EC) 1333/2008. The ?Guidance document describing the food categories in Part E of Annex II Regulation (EC) No 1333/2008 on Food Additives? can be used as an aid to interpretation. It must also be taken into account that the system of food categories in Regulation (EC) 1333/2008 is based on the system of food categories of the General Standard for Food Additives of the Codex Alimentarius CODEX STAN 192-1995 (see recital 4 of Regulation (EU) 1129 / 2011). The description of the category "Fish and fishery products, partially preserved" ("Semi-preserved fish and fish products") in the Guidance document corresponds to the description of the category "Semi-preserved fish and fish products" in CODEX STAN 192-1995. From this it can be concluded that the category ?fish and fishery products, partially preserved? includes the products that the Codex category ?semi-preserved fish and fish products? also describes. In CODEX STAN 192-1995, however, smoked fish products do not belong to the ?Semi-preserved fish and fish products? category, but form a separate category. According to this, smoked fish products are not (at the same time) classified as "partially preserved" fishery products. Viewing smoked fish and fish products as a separate category with regard to the use of preservatives is also in line with CODEX STAN 311-2013 (Standard for smoked fish, smoke-flavored fish and smoke-dried fish). According to this, the mentioned preservatives are not used for smoked fish, except for products packaged in a reduced oxygen atmosphere.

Position and basic papers

Labeling of fish bought in ready for slaughter in direct marketing aquaculture companies as of May 2019 ( PDF )

Current topics

     

  • CO treatment of tuna and tilapia
  • Labeling issues
  • Composition tropical shrimp species
  • Sanitary parameters of squid
  • Addition of water to fishery products

Head of the working group

Chairman

Dr. Andreas Miller
Bavarian State Office for Health and Food Safety
LM 2.3
Veterinärstr. 2
85764 Oberschleissheim
Tel .:. 09131/68085481
andreas.miller@lgl.bayern.de

Deputy Chairman

Dr. Erwin Schuirmann
Technological advisory and
Development laboratory - IBEN GmbH
schuirmann@labor-iben.de

Writing

Dr. Ute Ostermeyer
Max Rubner Institute
Institute for Safety and Quality in Milk and Fish
ute.ostermeyer@mri.bund.de

Term of office 2019-2021

Downloads

Annual report 2020

Annual report 2019

Annual report 2018

Annual report 2017

Annual report 2016

2015 annual report

2014 annual report

2013 annual report

Annual report 2012

2011 annual report

Annual report 2010

Annual report 2009

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last modified: 27.04.2021 10:55 H from rkl