of non-proteolytic C. bot toxin, a suitable Critical Control Point - - PowerPoint PPT Presentation

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of non proteolytic c bot toxin a suitable critical
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of non-proteolytic C. bot toxin, a suitable Critical Control Point - - PowerPoint PPT Presentation

Nov 07, 2023 236 likes •385 views

Vitsab International AB When refrigeration is the sole barrier to outgrowth of non-proteolytic C. bot toxin, a suitable Critical Control Point (CCP) is the use of a properly calibrated Time Temperature Indicator (TTI) on each ROP/MAP package

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When refrigeration is the sole barrier to outgrowth

  • f non-proteolytic C. bot toxin, a suitable Critical

Control Point (CCP) is the use of a properly calibrated Time Temperature Indicator (TTI) on each ROP/MAP package of fresh seafood

Jeff Desrosiers Vitsab International AB

Vitsab International AB

NFI WebEx

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Why is there a concern from packaging to consumption?

Harvester Processor Distributor Cold Chain

  • f

Distribution Retailer Food Service Restaurant Consumer

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Vitsab International AB

There is a direct relationship with temperatures above 38 ºF / 3.3 ºC and C bot toxin growth. This is why we need to monitor time and temperature.

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Vitsab International AB

S F 5 10 15 20 25 10 20 30 Hours Temperature °C

  • Fig. 6 Logged temperature profile of air shipment

Temperature recorders and data loggers

  • They can be too expensive to use on each ROP/MAP package of fresh seafood
  • They require downloading and analysing the data

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Vitsab International AB

Types Indication

CTI Critical Temperature indicators Temperature above a set temperature CTTI Critical Time-Temperature Integrators

  • Temp. Integration start above a set temperature

TTI Full History Time-Temperature Integrators

  • Temp. Integration starts at activation

Temperature indicating labels

  • Inexpensive
  • Easy to understand by simply looking at them

Types:

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Vitsab International AB

An ideal TTI should have the following properties:

  • Respond only to time-temperature changes.
  • The response should be irreversible and easy to measure.
  • Calibrated to C Bot Toxin growth for ROP/MAP fresh seafood
  • Reliable with consistent response to temperature conditions.
  • Low cost.
  • Small and easy to integrate into food packaging.
  • Long shelf life before activation plus easy to activate.
  • Resistant to normal mechanical abuses and response cannot be

tampered.

  • Nontoxic due to its close proximity to food product.
  • Easy to read by human eye by personnel or consumers .

From: Taoukis P.S. and Labuza T.P. 2003. Time-Temperature Indicators (TTI). In: Novel Food Packaging Techniques. R. Ahvenainen , ed. Woodhead Publishing Limited, Cambridge, UK and CRC Press LLC, Boca Raton FL, USA, 2003; 103-126.

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Vitsab International AB

Time Temperature Integrators (TTIs) are simple, inexpensive devices that can show

an easily measurable, time and temperature dependent change that cumulatively indicates the time-temperature history of the product from the point of manufacture to the consumer, allowing the location and the improvement of the critical points of the chill chain

Microbial Diffusion based

Enzymatic

Polymer based Photo- chromic

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FDA Import Alert 16-125

  • f packed fresh seafood to USA

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Requiring HACCP program with special attention towards temperature monitoring and control throughout the shipment

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Time and temperatures conditions for toxin formation of Clostridium botulinum

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10

5 10 15 20 25 5 10 15 20

  • Temp. °C

Time, days

Skinner and Larkin boundary

No toxin formed

Area of toxin formed

Adaptation of Vitsab TTI-formulation to Clostridium botulinum toxin formation

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Vitsab TTI or Smart Label

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Active Expired

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This picture helps shows the size of each TTI

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Jeff Desrosiers VITSAB International AB www.Vitsab.com jeff.Desrosiers@Vitsab.com +1 (207) 210-1753 Thank you to NFI for this WebEx series FDA for hosting on their WebEx platform Everyone in attendance Any Questions?

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