Seafood products that are processed for, or placed into,
domestic commerce must meet the following standards:
(1) for shellfish, either in the shell or
shucked but not eviscerated, the bacteriological standard is a fecal coliform
density of not more than 230 MPN per 100 grams, and a 35º Celsius aerobic
plate count of not more than 500,000 bacteria per gram; shellfish exceeding
either of these levels are unsuitable for human consumption;
(2) for fresh or frozen seafood products
other than shellfish:
(A) organoleptic: no
contamination or decomposition detected; and
(B) histamine in scombroid fish: less than or
equal to 50 ppm;
(3) for
refrigerated or frozen ready-to-eat seafood product, except as provided in (4)
of this section:
(A)
Listeria
monocytogenes:zero tolerance;
(B)
Salmonellaspp.: zero
tolerance;
(C)
Escherichia
coli:less than or equal to 1,000 MPN per gram;
(D)
Staphylococcus
aureus:less than or equal to 10,000 MPN per gram;
(E) organoleptic: no contamination or
decomposition detected; and
(F)
sodium nitrite:
(i) less than or equal to 200
ppm for smoked salmon or sablefish; or
(ii) less than or equal to 10 ppm for smoked
tuna;
(4) for
smoked salmon or sablefish, sodium nitrate: less than or equal to 500
ppm;
(5) for cod roe, potassium
nitrate: less than or equal to 200 ppm;
(6) shelf-stable seafood product other than
shelf-stable salted seafood product must meet the standards in (3) of this
section, must be capable of being stored at room temperature for extended
periods without production of pathogenic or toxigenic microorganisms or product
deterioration, and must meet one of the following standards:
(A) the product has been thermally
processed;
(B) the product has a
water activity below 0.85 or a water phase salt of 20 percent or
greater;
(C) the product is
acidified below a pH of 4.6; or
(D)
the product complies with 21
C.F.R.
172.385, adopted by reference in
18 AAC 34.010, for whole fish
protein concentrate;
(E) Repealed
8/6/2006;
(7)
shelf-stable salted seafood product must meet the requirements of (6)(B) of
this section and must
(A) be produced under
conditions where the product has been maintained at a temperature below
60º Fahrenheit during processing; and
(B) have a maximum ratio of raw product of
salt of 2 to 1 for a dry brine process, and a minimum ratio of raw product to
rock salt of 3 to 1 for a wet brine process;
(8) for eviscerated and shucked fresh or
frozen shellfish product, except oysters:
(A)
fecal coliform: less than or equal to 100 MPN per 100 grams; and
(B) 35º Celsius aerobic plate count:
less than or equal to 100,000 colony-forming units (CFU) per gram;
(9) for live, fresh, or frozen
snails and shellfish, including uneviscerated shellstock;
(A) PSP: less than 80 m g; and
(B) domoic acid: less than 20 ppm;
and
(10) for live,
fresh, cooked, or frozen whole crab product:
(A) PSP: less than 70 m g; and
(B) domoic acid: less than 30 ppm.
