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Non-Tariff Barriers
Health , sanitary and product safety regulations
| USA |
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Fresh and Frozen tuna |
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Canned Tuna Product identity CFR
21 Part 161.190 - Specifying species of fish, style of
pack, seasoning and flavoring agents, fill of container,
color and pressed weight testing requirements. |
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FDA Requirement for Low-acid canned
foods |
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FDA
Requirements for Establishment Registration, Thermal Process
Filing, and Good Manufacturing Practice for Low-Acid Canned
Foods and Acidified Foods |
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FDA
Requirements for Canned Fish |
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Sensory test is also required.If
histamine level exceeds 50 ppm. Product will be rejected
for decomposition. |
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| EU |
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Council Regultion (EEC) No. 1536/92
laying down common marketing standards for preserved tuna
and bonito |
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Council Directive 91/493 laying down
health and hygiene practices for fishery products and
specifically laid down requirements for determination
of histamine for every production batch and required sampling
of nine cans end product for histamine testing and histamine
level (100 ppm) |
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| Canada |
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Canned Tuna standard - specifying
species, style of pack, color grading, and sensory quality
of product, histamine level (50 ppm) Sensory assessment
test is required. |
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| Australia |
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Histamine level of 100 ppm. |
| Japan |
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No specific requirements |
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| Egypt |
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Required for TVBN testing |
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