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NOAATR NMFSCIRC-354

A UNITED STATES
DEPARTMENT OF

COMMERCE

PUBLICATION

NOAA Technical Report NMFS Circ-354

U.S. DEPARTMENT OF COMMERCE

National Oceanic and Atmospheric Administration

National Marine Fisheries Service

Sanitation Guidelines for the

Control of Salmonella

in the Production of Fish Meal

E. SPENCER GARRETT and RICHARD HAMILTON

SEATTLE, WA.
October 1971

NOAA TECHNICAL REPORTS

National Marine Fisheries Service, Circulars

The major responsibilities of the National Marine Fisheries Service (NMFS) are to monitor and assess the
abundance and geographic distribution of fishery resources, to understand and predict fluctuations in the quan-
tity and distribution of these resources, and to establish levels for optimum use of the resources. NMFS is also
charged with the development and implementation of policies for managing national fishing grounds, develop-
ment and enforcement of domestic fisheries regulations, surveillance of foreign fishing off United States coastal
waters, and the development and enforcement of international fishery agreements and policies. NMFS also
assists the fishing industry through marketing service and economic analysis programs, and mortgage insurance
and vessel construction subsidies. It collects, analyses, and publishes statistics on various phases of the industry.

The NOAA Technical Report NMFS CIRC series continues a series that has been in existence since 1941. The
Circulars are technical publications of general interest intended to aid conservation and management. Publica-
tions that review in considerable detail and at a high technical level certain broad areas of research appear in
this series. Technical papers originating in economics studies and from management investigations appear in
the Circular series.

NOAA Technical Reports NMFS CIRC are available free in limited numbers to governmental agencies, both
Federal and State. They are also available in exchange for other scientific and technical publications in the ma-
rine sciences. Individual copies may be obtained (unless otherwise noted) from NOAA Publications Section, Rock-
ville, Md. 20852. Recent Circulars are:

315. Synopsis of biological data on the chum salmon,
Oncorhynchus keta (Walbaum) 1792. By Rich-
ard G. Bakkala. March 1970. iii + 89 pp., 15
figs., 51 tables.

319. Bureau of Commercial Fisheries Great Lakes
Fishery Laboratory, Ann Arbor, Michigan. By
Bureau of Commercial Fisheries. March 1970,
8 pp., 7 figs.

330. EASTROPAC Atlas: Vols. 4, 2. Catalog No.

1 49.4:330/ (vol.) 11 vols. ($4.75 each). Avail-
able from the Superintendent of Documents,
Washington, D.C. 20402.

331. Guidelines for the processing of hot-smoked chub.
By H. L. Seagran, J. T. Graikoski, and J. A.
Emerson. January 1970, iv + 23 pp., 8 figs.,

2 tables.

332. Pacific hake. (12 articles by 20 authors.) March
1970, iii + 152 pp., 72 figs., 47 tables.

333. Recommended practices for vessel sanitation and
fish handling. By Edgar W. Bowman and Alfred
Larsen. March 1970, iv + 27 pp., 6 figs.

335. Progress report of the Bureau of Commercial
Fisheries Center for Estuarine and Menhaden
Research, Pesticide Field Station, Gulf Breeze,
Fla., fiscal year 1969. By the Laboratory staff.
August 1970, iii + 33 pp., 29 figs., 12 tables.

336. The northern fur seal. By Ralph C. Baker, Ford
Wilke, and C. Howard Baltzo. April 1970, iii +
19 pp., 13 figs.

337. Program of Division of Economic Research,
Bureau of Commerecial Fisheries, fiscal year

1969. By Division of Economic Research. April

1970, iii + 29 pp., 12 figs., 7 tables.

338. Bureau of Commercial Fisheries Biological Lab-
oratory, Auke Bay, Alaska. By Bureau of Com-
mercial Fisheries. June 1970, 8 pp., 6 figs.

339. Salmon research at Ice Harbor Dam. By Wesley
J. Ebel. April 1970, 6 pp., 4 figs.

340. Bureau of Commercial Fisheries Technological
Laboratory, Gloucester, Massachusetts. By Bu-
reau of Commercial Fisheries. June 1970, 8 pp.,
8 figs.

341. Report of the Bureau of Commercial Fisheries
Biological Laboratory, Beaufort, N.C., for the
fiscal year ending June 30, 1968. By the Lab-
oratory staff. August 1970, iii + 24 pp., 11 figs.,
16 tables.

342. Report of the Bureau of Commercial Fisheries
Biological Laboratory, St. Petersburg Beach,
Florida, fiscal year 1969. By the Laboratory staff.
August 1970, iii + 22 pp., 20 figs., 8 tables.

343. Report of the Bureau of Commercial Fisheries
Biological Laboratory, Galveston, Texas, fiscal
year 1969. By the Laboratory staff. August
1970, iii + 39 pp., 28 figs., 9 tables.

344. Bureau of Commercial Fisheries Tropical Atlan-
tic Biological Laboratory progress in research
1965-69, Miami, Florida. By Ann Weeks. Oc-
tober 1970, iv + 65 pp., 53 figs.

346. Sportsman's guide to handling, smoking, and pre-
serving Great Lakes coho salmon. By Shearon
Dudley, J. T. Graikoski, H. L. Seagran, and Paul
M. Earl. September 1970, iii + 28 pp., 15 figs.

347. Synopsis of biological data on Pacific ocean perch,
Sebastodes alutus. By Richard L. Major and
Herbert H. Shippen. December 1970, iii + 38
pp., 31 figs., 11 tables.

Continued on inside back cover.

ATMOSAu

^f NT Of ^

U.S. DEPARTMENT OF COMMERCE
Maurice H. Stans, Secretary

NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION
Robert M. White, Administrator

NATIONAL MARINE FISHERIES SERVICE
Philip M. Roedel, Director

NOAA Technical Report NMFS CIRC-354

Sanitation Guidelines for the Control of
Salmonella in the Production of Fish Meal

E. SPENCER GARRETT and RICHARD HAMILTON

■JS

tf5

SEATTLE

October

1971

For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, DC, 20402 - Price 25 cents Stock number 0320-0023

CONTENTS

Page

Introduction 1

Salmonellosis 1

How are salmonellae spread? 1

How is the fish reduction industry concerned with

salmonellae? 1

Salmonellae control procedures 2

Plant grounds 2

Plant buildings and equipment 2

Pre-dry area 2

Post-dry area 3

Cleaning and disinfecting 4

Containers and transportation 4

Sampling and laboratory examination 5

Personnel 5

Management responsibility 6

Summary 6

FIGURES

No. Page

1. Properly mown and weed-free grounds 2

2. Dual type screening: insect screen covered with

"rat wire" 3

3. Properly covered conveyor 3

4. Foot bath at entry of storage area 4

5. Use of vacuum machine aids in dust control 4

6. One method for proper storage of the finished product 5

7. Diagram showing method of sampling bulk which has been

loaded upon a vehicle 5

8. Instructional signs remind employees of proper sanitary

procedures 6

9. Sanitation score sheet for fish reduction plants 7

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SANITATION GUIDELINES FOR THE CONTROL OF SALMONELLA
IN THE PRODUCTION OF FISH MEAL

E. Spencer Garrett and Richard Hamilton
National Marine Fisheries Service

ABSTRACT

A detailed description of the scope and magnitude of the Salmonella problem as it
relates to the manufacture of fish meal is discussed. Specific control steps and procedures
are outlined which, if followed, should keep Salmonella contamination to a minimum in
fish reduction plants.

INTRODUCTION

Salmonellosis

Salmonellosis is a disease caused by eating
food that is contaminated by bacteria known
as Salmonella. There are over 1300 different
types of Salmonella. The disease caused by
these bacteria is usually characterized by fever,
nausea, vomiting, and diarrhea. While there is
no way to measure accurately the total cost of
salmonellosis to our economy, the cost has
been estimated to be at least $300 million
annually. It has been further estimated that
over 2 million individuals are infected with
Salmonella annually. When one considers the
associated costs of medical care and time loss
at this attack rate and adds to this the substan-
tial losses to the livestock and poultry indus-
tries, the $300 million appears to be a low
figure.

How are Salmonellae Spread?

Salmonella normally inhabit the lower intes-
tine of such animals as rodents and birds.
Unpublished reports have indicated that up to
95% of all rat faeces are positive for Salmon-
ella, and 40 to 60% of some wild bird species
are positive. Carriers, that is, individuals which
harbor salmonellae without apparent harm,

occur both in human and domestic animal
populations and are capable of spreading the
infection to susceptible hosts.

Since the only way salmonellosis may be
contracted is to ingest food which has either
directly or indirectly been contaminated with
faeces or urine from a diseased individual,
transmission of the organism may be by direct
or mechanical means. Methods of direct con-
tamination are obvious. Mechanical trans-
mission is facilitated by insects such as flies,
roaches, spiders, weevils, beetles, etc., contam-
inated implements and clothing, and/or dust.

How is the Fish Reduction Industry
Concerned with Salmonellae?

Scientists both in the United States and
abroad have reported the contamination and
recontamination of fish meal and scrap with
Salmonella. Epidemiologists have suspected the
source of Salmonella microorganisms in some
cases of human salmonellosis to be from the
fish meal portion of poultry feed. Eggs and
meat have become indirectly contaminated
from feeds, thereby causing outbreaks of
salmonellosis when consumed by the unsus-
pecting public. As a result of such instances the
Federal Government has recently banned the
interstate shipment of fish meal and other
animal feed ingredients contaminated with
salmonellae.

SALMONELLAE CONTROL PROCEDURES

Research done by National Marine Fisheries
Service (formerly Bureau of Commercial
Fisheries) scientists has shown that a tem-
perature of 190° F held for 10 minutes reduces
salmonellae in fish meal to nondetectable
levels. It is generally agreed that properly
operated dryers being fed properly prepared
scrap will permit the material to attain these
time -temperature requirements. This being the
case, when salmonellae are discovered in prop-
erly dried meal, the occurrence is a function of
recontamination. This could happen in several
ways. The following would be some of the
most obvious:

1. Improper pest control program.

2. Improper building and/or equipment
design.

3. Improperly operated equipment.

4. Employee malpractice.

5. Airborne contamination (dust).

All suggested preventive measures listed herein-
after will be aimed toward preventing recon-
tamination by the above ways.

Plant Grounds

The grounds should be clean, orderly, weed-
free, and cut routinely (Fig. 1). For those areas
which are inaccessible to a mower, weed
control may be implemented by chemical
defoliants and other herbicides. Local exten-
sion county agents will be more than willing to
advise those inexperienced in the use of
chemical defoliants in the proper procedures to
be followed. Extreme caution must be exer-
cised in the use of those chemical defoliants in
order to protect the environment from un-
wanted pesticide contamination, as well as to
prevent erosion. A listing of chemical com-
pounds approved by the U.S. Department of
the Interior/U.S. Department of Agriculture is
available from the Office of Fish Inspection,
National Marine Fisheries Service, Washington,
D.C. 20240. When plant grounds are properly

•

,. i

Figure 1. Properly mown and weed-free grounds.

maintained the incidence of ground rodents
and insects is lowered. Crawling insects and
other pests may also be controlled by the use
of pesticides. Any pesticides used, however,
should bear approval by the U.S. Department
of Agriculture and be used according to the
directions on the label.

The entire plant lot should be well drained
and free of standing water. Additionally, all
trash heaps should be removed and covered
waste disposal containers should be provided.

Plant Buildings and Equipment

Plant buildings should be of sound construc-
tion and maintained in good repair. For pur-
poses of a discussion of salmonellae control,
any fish meal plant may be divided into two
subdivisions, the pre- and post-dry areas. This
division is based on the concept that it is
possible to destroy Salmonella in the product
prior to placing the meal in the storehouse.
Once this is done, the next task the processor
faces is to prevent recontamination of the meal
in the warehouse (post-dry area).

Pre-Dry Area

All floors in the pre-dry area should be
smooth and of a material which may easily be
hosed down. Proper drainage is necessary in
order to eliminate standing water, which pro-
vides a suitable environment for the breeding
of flies and multiplication of microorganisms.
Water should be removed as quickly as possible
after accumulation. Inaccessible puddles of
standing water may be eliminated as breeding

areas by covering them with pine oil until such
time as they can be removed.

Raw material, defined as all fish material used
in the production of fish meal prior to drying,
should be processed as soon after unloading as
possible. Cooking temperatures and times
should be controlled to assure that the raw
material is heated uniformly throughout.

Presses, cookers, and other raw material
processing equipment in the pre-dry area
should be readily accessible for cleaning, of
sufficient design for the load, and as leakproof
as possible. Press cake should never be allowed
to remain in dryers and/or drags between runs,
nor should dead fish be allowed to remain in
conveyors or boxes, or on the ground.

Since processing operations usually begin
before the temperature of all equipment has
stabilized, it is recommended that a return
screw conveyor or some other suitable device
be installed from the dryer exit back to the
cooker. After such installation has been made,
all material passed through the dryer for at
least the first 45 minutes of operation should
be recycled back through the cooker. This
should allow for a complete reduction of
Salmonella in the press cake to a nondetectable
level.

Post-Dry Area

Once the acceptable product is conveyed to
the post-dry area, the next concern is to pre-
vent recontamination of the product with
Salmonella. The only way to receive a
reasonable degree of assurance that recontami-
nation does not occur is for the post-dry area
to be a closed system from the dryer exit. All
buildings in the post -dry area must have entry-
ways and exits with self-closing doors and be
screened. Any screening that is done in this
area should be of the dual type— small mesh
insect screen, covered and protected by the
larger mesh "rat wire" (Fig. 2).

All ventilators and open eaves should be
screened and open spaces in the walls where
drags and conveyors enter the building should
be tarred and pitched to prevent the entrance
of insects and other vermin.

Walkways or driveways to and from the post-
dry areas should be paved and kept clean and
dry. If practical, these passageways should be

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'FrrrrrrrrrrrrrrrrrVrrrVrrrrmr\5wrr#

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Figure 2. Dual type screening: insect screen covered
with "rat wire."

covered. Any housing facilities for handling
and storage; i.e., the post-dry areas, should
have a concrete floor. Storage area walls,
floors, and roofs should be leakproof to keep
out moisture and to keep the processed
product dry at all times. All conveyors in this
area should be covered with metal covers and
view plates should also be made of metal or
transparent plastic (Fig. 3).

Figure 3. Properly covered conveyor.

A shallow pan containing a coconut fiber pad
or other appropriate mat charged with an
effective disinfectant should be placed by all
entryways to the storage areas (Fig. 4).
Phenolic, cresolic, or quaternary ammonic
compounds are recommended as disinfectants.
Hypochlorite types of disinfectants are not rec-
ommended since the bactericidal properties of
these compounds are quickly lost and their use
may represent a fire hazard. It is important
that employees be trained in the proper use of

Figure 4. Foot bath at entry of storage area.

the foot bath, and that the bath be changed on
a scheduled basis.

The concept of the closed system in the
post-dry area must extend to the loading
facility. It is imperative for effective
Salmonella control that the loading of carriers
be carried out under conditions which will
prevent contamination. Therefore, a screened
loading facility is recommended.

Cleaning and Disinfecting

Raw material should be removed from drags,
conveyors, and the unloading area as soon as
possible after unloading is complete. Slime and
scales should be washed from drags and con-
veyors with high-pressure hoses. For cleaning
pre-dry processing equipment, we recommend
a cleaning agent in hot water solution used
with a detergent gun or high-pressure jets to
loosen and remove grease and other materials
sticking to the surface. Following an effective
cleaning, the equipment may be sanitized or
disinfected. A disinfectant having recognized
germicidal properties should be used. (Spraying
the equipment with a solution of sodium hypo-
chlorite providing 500 parts per million of
available chlorine is satisfactory for this
purpose.) It must be remembered, however,
that all surfaces must be free of grease and
accumulated material prior to applying the
disinfectant solution.

All truck beds, tanks, barrels, etc. used to
transport raw material to the plant may be
adequately cleaned and disinfected as described
above.

During plant operations the post-dry cleaning
procedures should generally be confined to

dust control. During the curing process for
dried fish scraps, small particles of the
processed material collect on the floor in the
vicinity of the scrap pile and should be cleaned
up during intervals when the conveyors are not
operating. After fish scrap and meal have been
moved out and the shed is empty, it should be
cleaned of residues of scrap and dust before
receiving new materials. Dust that accumulates
on sills, shelves, rafters, and equipment should
be removed frequently; this is easily accom-
plished by vacuuming (Fig. 5). All industrial
vacuum cleaners discharging air in the ware-
house should have their exhausts fitted with a
filter to prevent airborne contamination. All
cyclone stacks in the post-dry area should be
fitted with spring activated dampers which will
aid in dust control and prevent the entrance ol
pests and moisture during periods of inactivity.

Figure 5. Use of vacuum machine aids in dust control

Containers and Transportation

Only new or sterile bags should be used for
packaging processed material and the clean bag
supplies should be stored in such a manner that
they do not become contaminated.

The equipment used for transporting the
processed material is a serious potential source
for contaminating product during shipment.
Generally, this equipment is not the property
of the shipper, and thus there are acknowl-
edged difficulties in maintaining it in clean
condition. Even so, all equipment should be
inspected before loading to see that it has been

properly cleaned. If it is not clean, it should
receive proper cleaning. All carriers must be
urged to cooperate in providing clean equip-
ment.

Carriers may be fumigated with powdered
formaldehyde or other effective bactericidal
gas after a thorough cleaning, if necessary.
Manufacturers' instructions must always be fol-
lowed during the fumigation procedure.

Sampling and Laboratory Examination

Samples of the processed material at time of
shipment should be periodically submitted for
laboratory examination to determine the ade-
quacy of the processing, handling, and storage
methods (Fig. 6) in producing a Salmonella

Figure 6. One method for proper storage of the
finished product.

negative product. These samples may be taken
by several methods. Each sample should
contain 10 subsample units of at least 50 grams
each. Samples may be collected while vehicles
are being loaded by passing a sterilized scoop
through the stream of material. In this case the
approximate amount of time for loading the
vehicle should be determined, this to be di-
vided by 10 and 50 gram subsample units taken
at proper time intervals. For example, should it
take twenty minutes to load a vehicle, each 50
gram subsample unit would be taken at two
minutes.

Another method for sampling bulk which has
been loaded upon a vehicle is indicated in
Figure 7. Probes 1 to 8 should be inserted at
approximately 10-15° angles from the vertical
and approximately 10-12 inches from the edge

Figure 7. Diagram showing method of sampling bulk
which has been loaded upon a vehicle.

of the vehicle bed. Probes 9 and 10 should be
inserted at approximately 60-75° angles from
the vertical and as far out from the edge of the
vehicle as can be reached without entering onto
or walking on the material. (Sampling proce-
dures courtesy of the USDA.)

All containers and instruments used in col-
lecting the samples and subsample units must
be kept sterile to avoid carryover from one
sample or subsample unit to another.

Salmonella negative material may be defined
as that processed material in which the pres-
ence of Salmonella is not detectable when
sampled by procedures outlined in this guide-
line and subjected to a laboratory examination.
The laboratory examinations should be done as
outlined in USDA publication (ARS 91-68)
"Recommended Procedure for the Isolation of
Salmonella Organisms From Animal Feeds and
Feed Ingredients."

Should the laboratory examination of the
processed products reveal contamination, the
sanitation procedures of the plant should be
reexamined and corrective measures must be
instituted.

Personnel

A sanitation officer should be appointed to
ascertain that all aspects of these guidelines are
carried out. All employees should be thor-
oughly instructed in plant sanitation guidelines
and in the need for strict adherence to an
accepted set of procedures (Fig. 8). Those
personnel who work in the pre-dry area-
including areas used for unloading, weighing,
transporting, handling, or storing raw fish-
should not work in the post-dry area and

W A S H
H A N 1) S
A F T IS R
U SI N G

Figure 8. Instructional signs remind employees of
proper sanitary procedures.

vice-versa without proper training. It is recom-
mended that specially marked outer clothing,
caps, and footwear be provided the employees
that will readily identify their work area.

Adequate washing, showering, dressing, and
toilet facilities must be provided for all
employees.

Management Responsibility

There are certain basic and fundamental
responsibilities the management of plants must
accept for the implementation of these guide-
lines. First among these is the commitment to
adequately fund a plant sanitation program.
Unless such a program receives necessary funds,
these guidelines cannot be effectively imple-
mented. Secondly, there must be appointed at
both the plant and corporate level one reliable
individual who will be responsible for carrying
out these guidelines. These individuals must
interest all of the employees in proper sanitary
practices. To do this, specific training sessions
with films or other audio-visual aids may be
used to explain the importance of good sani-
tary practices. All plants must be willing to
undertake effective pest control programs. In
many instances, it may be desirable to contract
to outside individuals this function of the
program. Finally, it is the responsibility of
plant management to insure that good opera-
tional procedures are set forth in the day-to-
day operation of a plant and that proper

cleanup procedures are practiced. An excellent
way to document proper operating and cleanup
procedures is for a responsible individual to
inspect the plant each day recording the inspec-
tion results on a score sheet (Fig. 9).

SUMMARY

1. Salmonellosis is a serious disease that may
infect humans indirectly through animals
which have eaten contaminated feeds.

2. The organisms are reduced to non-
detectable levels in fish meal when subjected to
190° F for 10 minutes.

3. Processed material should be negative for
salmonellosis when exiting properly operated
dryers. To make certain, however, the finished
material from at least the first 45 minutes of
production should be recycled back through
the cookers.

4. Salmonella recontamination of the fish
meal product can be controlled if the following
preventive measures are taken:

a. Prevention of the indiscriminate transfer
of men and equipment from the pre-dry
area to the post-dry area.

b. Prevention of excessive moisture and dust
accumulation in the post-dry area.

c. Proper pest and vermin control is main-
tained throughout the plant.

d. Proper cleaning in the pre- and post-dry
areas of the plant is maintained.

e. Proper storage and shipment of the final
product is carried out.

It must be recognized that currently
Salmonella cannot be eradicated from fish
meal. Therefore, a manufacturer can only hope
to "minimize the risk." It is presently techni-
cally impossible to guarantee that a fish meal
product is free of Salmonella microorganisms
unless the product has been terminally treated.
Sufficient data have been collected, however,
to justify a statement that under good oper-
ating conditions, the probability of isolating
salmonellae from the finished product is low.
The purpose of these guidelines has been to
delineate those "good operating conditions."

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349. Use of abstracts and summaries as communica-
tion devices in technical articles. By F. Bruce
Sanford. February 1971, iii + 11 pp., 1 fig.

350. Research in fiscal year 1969 at the Bureau of
Commercial Fisheries Biological Laboratory,
Beaufort, N.C. By the Laboratory staff. No-
vember 1970, ii + 49 pp., 21 figs., 17 tables.

351. Bureau of Commercial Fisheries Exploratory
Fishing and Gear Research Base, Pascagoula,
Mississippi, July 1, 1967 to June 30, 1969. By
Harvey R. Bullis, Jr., and John R. Thompson.
November 1970, iv + 29 pp., 29 figs., 1 table.

352. Upstream passage of anadromous fish through

navigation locks and use of the stream for spawn-
ing and nursery habitat, Cape Fear River N C
1962-66. By Paul R. Nichols and Darrell E.'
Louder. October 1970, iv + 12 pp., 9 figs. 4
tables.

356. Floating laboratory for study of aquatic organ-
isms and their environment. By George R.
Snyder, Theodore H. Blahm, and Robert J. Mc-
Connell. May 1971, iii -f- 16 pp., 11 figs'.

361. Regional and other related aspects of shellfish
consumption — some preliminary findings from
the 1969 Consumer Panel Survey. By Morton
M. Miller and Darrel A. Nash. June 1971, iv +
18 pp., 19 figs., 3 tables, 10 apps.

UNITED STATES
DEPARTMENT OF COMMERCE

NATIONAL OCEANIC & ATMOSPHERIC ADMINISTRATION

NATIONAL MARINE FISHERIES SERVICE

SCIENTIFIC PUBLICATIONS STAFF

BLDG. 67, NAVAL SUPPORT ACTIVITY

SEATTLE, WASHINGTON 98115

OFFICIAL BUSINESS

PENN STATE UNIVERSITY LIBRARIES *

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Full text of "Sanitation guidelines for the control of salmonella in the production of fish meal / E. Spencer Garrett and Richard Hamilton"

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