Directive No. (3/98) on the microbiological criteria for the production of cooked crustaceans and shellfish

Government of the Union of Myanmar · Ministry of Livel.\tock and Fisheries DEPARTMENT OF FISHERIES DIRECTIVE No. (3/98) August 3, 1998 In exercise of the powers conferred by · Section 23 of the Myanina Marine Fisheries Law 1990, the Director Genetal of the Department of Fisheries hereby issues the following Directive for cooked crustacean and molluscan shell.fish. The microbiological criteria for production of cooked•crustaceans and molluscan shellifish 1.1 This directive- applies to custacean. and molluscan shellfish which has been cooked and presented as suitable for consumption without further cooking, although the crustacean and molluscan shellfish may be intended to be heated before consumption. 1.2 The microbiological ~tandard applicable to the products of cooked crustacean and molluscan she\\fish are laid down in the Annex here to 2. l The microbiological standards shall be checked by the manufacturer during the manufacturing process and before the crustacean and mollus shellfish products cooked in the processing plant that approved in accordance with the MDFSl system. 3. 1 Sampling program.mes sha\\ be e11.tab\ished by the managerial statf of the processing plant in re\ation to the nature of pr.oducts ( whole, shelled or shucked) the temperature and time of cooking and risk evaluatio~ 11 and shall meet the requirements of clause l. 1, 5 & 6 of DOF Directive (12/96) 3. 2 The pogramrnes referred to in sub-clause 3 1. shall contain, in the event of failure to comply with the standards laid down under heading 1 and 2 of the Annex here to, an undertaking. (i) to noitify the competent authorities of the findings made and the action taken with regard to unsatisfactory batches, as weJJ as the measures provided for in the clause 3 .2 (ii) below (ii) to review the methods of supervising and checking the critical points so as to identify the contamination source, and to carry out analyses more frequently. (iii) not to market for human consumption batches found to be unsatisfactory on account of the discovery of pathogens or where the M value for Staphylococcus provided for under heading 2 of the Annex is exceeded. 4.4 The methods of microbiological analysis used to verify the microbiological standards laid down in the Annex here to shall be scientifically recognized at international level and tested in practice. The method of analysis used must be recorded with the corresponding results. Rejection of lot for export 5.1 If an authorized officer inspects fish and fishery product that does not meet the requirements of th,is Directive, officer shall reject the food for ex:port or placing on the market as fit for human consumption. 12 6.1 Any licence-bolder for the proce•sjng of fish and fishery products shall abide by this Directive as one of the conditions of the licence. 6.2 On violation of the any terms or conditions of the Directive, criminal action may be taken under Section 45 of the Myanma Marine Fisheries Law J 990 and the licence~holder may also be liable to suspension, revocation, termination and cancellation of the licence under Section 24 of the said Law. Sdxx SoeWin Director General Department of Fisheries . 13. ANNEX 1. Pathogens Type of pathogen Standard Salmonella spp Absent in 25 g n=S c=O In addition, pathogens and toxins thereof which are to be sought according to the risk evaluation, must not be present in quantities such as to affect the health of consumers. 2 Organismus indicating poor hygiene (shelled or shucked products) Type of organism Standard (pet g) StapJ{ylococcus aureus either : Thermotolerant coliform (44° Con solid medium) or: Escherichia coli (on solid medium) m .:= M :=c n = C = m := M n = C == rn == M ~ n C == Where parameters n, m, M and c are defined as follows : n = number of units comprising the sample 100 1000 5 2 IO 100 5 2 10 100 5 1 m = limit below. which all results are considered satisfactory .. M = acceptability limit beyond which the results are considered unsatisfactory l4 c : number of sampling unit" giving bacterial counts of between m and M. The quality of a batch his considered to be: (a) satistactory where aH rhe values observed are 3m or less: (b) acceptable where the values observed are between 3m and 10m ( ==M) and where c/n is 2/5 or less. The quality of a batch is considered to be unstisfactocy : a in all cases where the values are above M. n where c/n is greater than 2/5. 3. Indicator organisms (Guidelines) Type of organism Mesophiiic aerobic bacteria (30° C) (a) Whole products (b) Shelled or shucked products with the exception of crabmeat ( c) Crabmeat m M n C m M n C m M n C Standard (pet g) = 10000 == 100000 = 5 = 2 = 50000 = 500000 = 5 = 2 = 100000 = 1000000 :;; 5 :;; 2 These guidelines are .to help manu facturers decide whether their .pJants are operating satisfactorily and to assist them in implementing the production monitoring procedures.