CODEX STANDARD FOR CANNED TUNA AND BONITO
CODEX STAN 70-1981, REV.1-1995

1. SCOPE
This standard applies to canned tuna and bonito. It does not apply to speciality products where the
fish content constitutes less than 50% m/m of the contents.

2. DESCRIPTION

2.1 PRODUCT DEFINITION
Canned Tuna and Bonito are the products consisting of the flesh of any of the appropriate species
listed below, packed in hermetically sealed containers.
• Thunnus alalunga
• Thunnus albacares
• Thunnus atlanticus
• Thunnus obesus
• Thunnus maccoyii
• Thunnus thynnus
• Thunnus tongoe
• Euthynnus affinis
• Euthynnus alleteratus
• Euthynnus lineatus
• Katsuwonus pelamis (syn. Euthynnus pelamis)
• Sarda chilensis
• Sarda orientalis
• Sarda sarda

2.2 PROCESS DEFINITION

The products shall have received a processing treatment sufficient to ensure commercial sterility.

2.3 PRESENTATION
The product shall be presented as:

2.3.1 Solid (skin-on or skinless) - fish cut into transverse segments which are placed in the can with the planes of their transverse cut ends parallel to the ends of the can. The proportion of free flakes or chunks shall not exceed 18% of the drained weight of the container.

2.3.2 Chunk - pieces of fish most of which have dimensions of not less than 1.2cm in each direction and in which the original muscle structure is retained. The proportion of pieces of flesh of which the dimensions are less than 1.2 cm shall not exceed 30% of the drained weight of the container.

2.3.3 Flake or flakes - a mixture of particles and pieces of fish most of which have dimensions less than 1.2 cm in each direction but in which the muscular structure of the flesh is retained. The proportion of pieces of flesh of which the dimensions are less than 1.2 cm exceed 30% of the drained weight of the container.

2.3.4 Grated or shredded - a mixture of particles of cooked fish that have been reduced to a uniform size,in which particles are discrete and do not comprise a paste.

2.3.5 Any other presentation shall be permitted provided that it:
• is sufficiently distinctive from other forms of presentation laid down in this standard;
• meets all other requirements of this standard;
• is adequately described on the label to avoid confusing or misleading the consumer.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 RAW MATERIAL
The products shall be prepared from sound fish of the species in sub-section 2.1 and of a quality fit to be sold fresh for human consumption.

3.2 OTHER INGREDIENTS
The packing medium and all other ingredients used shall be of food grade quality and conform to all
applicable Codex standards.

3.3 DECOMPOSITION
The products shall not contain more than 10 mg/100 g of histamine based on the average of the
sample unit tested.

3.4 FINAL PRODUCT
Products shall meet the requirements of this Standard when lots examined in accordance with Section9 comply with the provisions set out in Section 8. Products shall be examined by the methodes given in Section7.