Seafood TTI labels

Seafood producers and suppliers need to responsibly and safely deliver products to their customers; no matter where they are located globally.
Only Vitsab’s Time Temperature Indicators (TTIs) deliver true, full history, Customized Cold Chain Confirmation (C4) for each product on every delivery.
With increased pressure from the FDA and other food safety governing bodies; now is the time to comply with established required monitoring guidelines.  When you deliver this added level of Customized Cold Chain Confirmation (C4) for your customers; they will value your partnership.

Over the years, Vitsab has supplied the fish producers with indicators for temperature control during the transport from the producer to the customer, anywhere in the world.
More than one billion two hundred millions portions of fish have been checked.
Vitsab was approached by Dr. Steve Otwell (U of Florida, Gainsville, FL, USA) regarding a TTI label that could monitor time/temperature conditions for toxin from Clostridium botulinum. The request referred to a scientific article by Skinner and Larkin (Skinner and Larkin 1998), where the authors suggested the use of time-temperature indicators to indicate a possible risk of botulism if the seafood products were exposed to increased temperatures during shipping and distribution.

With the data supplied in the publication Vitsab was able to design a smart label formulation well adapted to C. bot. and its toxin formation in the temperature range between +1 to 25°C conforming to the FDA requirements of packed seafood products imported to the USA. Vitsab’s L5-8 TTI Seafood Label was launched in 2001 and has been widely used by seafood producers exporting their products to USA from all parts of the world since their introduction.

Skinner_Larkin---L5-8-900_480

Another illustrative application is found in the following case:
A chowder producer in Maine, USA, has several finished seafood products with a total shelf life of 30-45 days if stored at 38°F (3.3°C) and below. Their products were transported to customer kitchens with transport times between 1 – 3 days. On arrival, products were again stored at 38°F (3.3°C) or below by their customers.

FDA requested the producer to include a temperature monitoring system when shipping their products to customer kitchens; since the food producer did not have control of the temperature during distribution. Therefore the risk of toxin formation by Clostridium botulinum cannot be disregarded.

The L5-8 Seafood Label was introduced as a part of their HACCP system for storage and handling of these products. At the time of shipping a L5-8 Label is applied and with a control point on arrival to the customer, inspecting and registering the colour of the label. When the receiving party registers a green colour of the L5-8 Seafood Label it indicates:
1. Transport was performed with appropriate cooling and no risk for C. bot. toxin formation.
2. The original printed shelf life on the product applies if maintained storage at 38°F (3.3°C) or below.

This case clearly illustrates how smart labels can be used as an active part of a HACCP system to monitor part of a cold chain, without interfering with the total shelf life of a product.

Reference:
Skinner and Larkin 1998:
Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods;
G. E. Skinner and J. W. Larkin; J. of Food Protect. 61:9; 1154 – 1160, 1998