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Extraction of light filth from oriental fish products containing spice: collaborative study
1U.S. Food and Drug Administration, Division of Microbiology, Washington, DC 20204.
Journal of AOAC International
|January 1, 1993
Summary
A new method effectively extracts light filth from spiced oriental fish products. This validated technique ensures better food safety by accurately detecting contaminants like rat hairs and insect fragments.
Area of Science:
- Food Science
- Analytical Chemistry
- Microbiology
Background:
- Oriental fish products with spices present unique challenges for light filth extraction.
- Accurate detection of light filth is crucial for ensuring food safety and regulatory compliance.
Purpose of the Study:
- To validate a novel extraction method for light filth in oriental fish products with spice.
- To assess the efficiency of the new method using spiked samples.
Main Methods:
- A 100 g sample was digested using hydrochloric acid (HCl), Igepal DM-710, and CO-730.
- Light filth was isolated via wet-sieving, deaeration boiling in 40% isopropanol, and extraction using a mineral oil-heptane mixture in a Wildman trap flask.
Main Results:
- Average recoveries for spiked rat hairs were 80.0% (low), 71.6% (medium), and 88.0% (high).
- Average recoveries for spiked insect fragments were 87.8% (low), 83.7% (medium), and 89.4% (high).
Conclusions:
- The developed method demonstrates high recovery rates for light filth in challenging matrices.
- The method's adoption by AOAC International signifies its reliability and effectiveness for food safety analysis.