Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A41: Microbiological criteria of the final product 

Date when the measure came into force

09 September 2004 

Publication where the measure is specified

Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004 

Regulation where the measure is specified

Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans 

Country/Region applying the measure

South Africa 

The rationale of the measure

This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products. 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

8 Microbiological requirements
8.1 Commercially sterilized products
8.1.1 Incubation
a) The frequency and number of samples from a production lot to be incubated shall be determined at the discretion of the authority administering this specification. Such discretion shall be established on criteria such as, the past records and ability of the factory to produce a microbiologically safe product, the length of time the factory was idle, any delays or deviations occurring in the scheduled processing plan for the product and the use of raw materials, ingredients or packing material or production of unaccepted, defective or doubtful quality.

The capability of a factory depends on attributes such as adequate supervision, competent and technically trained personnel, a positive attitude and commitment, the use of calibrated instruments and consistent and carefully maintained and adjusted equipment, and adequate implementation of management systems based on programmes such as good manufacturing and sanitation practices, quality management and process control and the successful application of a system that identifies specific hazards and preventative measures for their control to ensure the safety of the product.
b) The factory shall provide sufficient incubation facilities at the factory. The incubation of the samples shall be under the sole control of the authority administering this specification.
8.1.2 Microbiological spoilage
A product in its container, after incubation at 37 "C for 14 d or after it has been kept at ambient temperature, shall be considered to have undergone microbiological spoilage if the container
a) shows a positive pressure,
b) leaks, or
c) whether having a positive pressure or not, shows evidence of bacterial proliferation indicated, when compared with sound samples by a significant change in pH value, or by disintegration or decomposition, or by significant discolouration of the product. Evidence of bacterial proliferation shall be confirmed by microscopical or cultural examination (see 12.1 and 12.2).
8.1.3 Microbiological requirements
When examined or tested (or both) in accordance with 12.1 and 12.2, products in containers shall show no evidence of microbiological spoilage or of the presence of viable pathogenic organisms or organisms liable to cause spoilage of the product under normal conditions of storage.
8.2 Pasteurized, semi-preserved and salt-preserved products
8.2.1 Microbiological spoilage
A product in its container shall be considered to have undergone microbiological spoilage if the container
a) shows a positive pressure,
b) leaks, or
c) whether having a positive pressure or not, shows evidence of bacterial proliferation indicated, when compared with sound samples, by a significant change in pH value, or by disintegration or decomposition, or by significant discoloration of the product.
Evidence of bacterial proliferation shall be confirmed by microscopical or cultural examination
(see 12.1 and 12.2).
8.2.2 Microbiological requirements
When tested in accordance with 12.1 and 12.2, products in containers examined or tested or both shall show no presence of viable micro-organisms considered to be pathogenic nor the evidence of microbiological spoilage or of viable spoilage organisms in numbers liable to cause spoilage of the product during storage at the temperature recommended by the canner, or, in the case of pasteurized or semi-preserved products at the required storage temperature in accordance with 10.2.1 (e) that is stated on the label. 

Reference of the measure

Regulation 8 

Measure also domestic

Yes 

Products affected by the measure.

Description

Canned Fish, Canned Marine Molluscs And Canned Crustaceans 

Countries/Regions affected by the measure.

Description

All countries