Chapter: Operations and Documentation
Section: Process Controls
Sub-section: F.B.14.14 Salting

Elements

The regulatory requirements contained in this guideline will be met when:

F.B.14.14 (01) Salting methods and parameters are suitable for the type of fish product to control or mitigate microbial growth, or other contamination. (Risk Ranking: Medium)

Rationale

Microorganisms require water to survive and grow. Salting is used to impart flavour but is also an important preservation method for fish products, as it helps to reduce the water activity of fish products, usually in combination with a drying step. (Refer to FPG Process Controls – Drying).

Salting is used in processing of various fish products (e.g. smoked fish, pickled fish, dried fish). It can be done for whole fish or parts of fish and is usually done in combination with other processing steps such as smoking or drying.

Salting does not destroy microorganisms or their toxins, but it does slow the growth of both spoilage and pathogenic microorganisms. In fish products, salting is an important control for Clostridium botulinum.

In fish products, the amount of salt (sodium chloride, or NaCl) compared to the amount of moisture in the fish is important, as it reflects the salt content in the water portion of the fish flesh, which is accessible to bacteria. This is referred to as water phase salt (WPS). WPS is calculated as follows:

WPS = (percentage of salt × 100) ÷ (percentage of moisture + percentage of salt)

The percentage of moisture is determined using a validated method, usually in an accredited laboratory or by qualified personnel at the fish processing operation.

WPS is different than the total salt concentration within products, which reflects the amount of salt in the entire fish product, including in other components like fat.

The process control procedures for salted products should contain the following technical process information:

WPS may be used as a food safety control, either as a requirement or an additional control, depending on the product. Refer to the appropriate FPG for more information.

For example, the following WPS requirements apply to specific product types.

The following WPS parameters are options for specific product types.

  • 20% WPS for shelf-stable salted products that only rely on salting to achieve shelf-stability. This is one option in a list of four options to achieve a shelf-stable product. It is a requirement for a shelf-stable product to meet one of the provided options (Refer to FPG Process Controls – Final Product Controls).
  • 9% WPS for refrigerated smoked fish products packaged in anaerobic packaging. This is one option in a list of four options permitted for smoked products to be packaged anaerobically. It is a requirement for an anaerobically-packaged smoked fish product to meet one of the provided options (Refer to FPG Process Controls – Final Product Controls).

The following WPS parameters are additional, non-mandatory controls that may be used to control C. botulinum in certain product types.

  • 5% WPS for refrigerated caviar, pickled or salted fish products in anaerobic packaging,
  • 3.5% WPS for smoked fish.

Note that some fish products that include a salting step are ready-to-eat, such as hot or cold smoked fish, but salting alone does not produce a ready-to-eat product.

Salting Methods

Salting of fish products may be achieved through a dry salt rub or by using a liquid salt solution (brine) through immersion or brine injection.

In dry salting, fish products are placed directly into a salt mixture without water or the salt mixture is rubbed directly onto the fish product. Using this method, it is difficult to attain uniform salting throughout the fish, particularly if the fish are uneviscerated (Refer to FPG Process Controls – Eviscerating).

In brining, fish are either soaked in a solution of food grade salt and potable water, or the brine is injected into the fish. The concentration of salt in the solution should be accurately measured using a salometer (also known as a hydrometer). It is important that all salt added is dissolved before using the brine or measuring its concentration.

Dry salting and salting done using a brine should take place under refrigeration (at or below 4 degrees Celsius) to control microbial growth during the salting process. Brines should not be re-used unless controls are in place to control microbial growth, and that effectiveness of these controls can be demonstrated.

There must be controls in place throughout the entire salting process. These controls must be suitable for the product and are important for the safe processing of salted fish products.

Best practices include:

  • using fresh brine for each batch,
  • having uniform size, shape and thickness of pieces to be salted (to help ensure uniform salt concentration throughout the product),
  • including only a single species of fish within a lot.

Characteristics of the fish being salted may influence the amount of salt required to achieve the required salt levels. Fish with tougher flesh absorb salt more slowly than fish with softer flesh. Fish with a higher fat content absorb salt slower than fish with a lower fat content. Thicker pieces of fish will require a longer brining period. The flesh of previously frozen or low-quality fish will absorb salt faster. Overall, the salting method should be suitable for the fish being processed.

Regulatory References

Food Safety and Quality Act, 2001; O. Reg. 465/19 s. 5 (1)(2), 43 (1)(4), 51, 52

  1. (1) No operator, employee or contractor of a fish processing operation in respect of which a licence is required under this Regulation shall sell, offer for sale, hold in possession for sale, transport or distribute any fish product processed, packaged, labelled, stored or handled at a fish processing plant that is intended for human consumption if the fish product is contaminated.

    (2) The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that no employee or contractor of the operation sells, offers for sale, holds in possession for sale, transports or distributes any fish product described in subsection (1).

  1. (1) operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that fish products and ingredients are kept at a temperature and humidity that keeps them safe during processing, packaging, labelling, storing and handling.

    (4) The operator shall ensure that the temperature and humidity of every room in the fish processing plant used by the operation where fish products are received, processed, packaged, labelled, shipped, stored or handled are controlled to prevent the contamination of fish products, ingredients, labelling materials and packaging materials.

  1. (1) The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that written process control procedures are developed, implemented and monitored to effectively identify any risk of contamination of fish products, ingredients, labelling materials and packaging materials and to prevent, eliminate or minimize any identified risk.

    (2) The operator shall ensure that at the time the process control procedures referred to in subsection (1) are performed and monitored, a record is created that includes,

    1. the date the procedure was performed and monitored;
    2. the results of the monitoring, including any deviations from the process control procedures; and
    3. the actions taken in response to any deviations from the process control procedures, including disposing of the fish product or taking measures to produce a safe fish product.

    (3) The operator shall ensure that the process control procedures referred to in subsection (1),

    1. are reviewed as needed in order to,
      1. evaluate whether the procedures are being properly implemented, and
      2. verify the effectiveness of the implemented procedures with respect to producing a safe fish product; and
    2. are updated as needed.

    (4) The operator shall ensure that at the time a review referred to in clause (3) (a) is undertaken, a record is created that includes,

    1. the date the review was performed; and
    2. the results of the review.

    (5) The operator shall ensure that every record created under this section

    1. is kept for at least one year from the date the record is created; and
    2. is readily accessible.
  2. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that any regulatable activities engaged in by the operation are performed in a manner that minimizes the risk of contamination of fish products, ingredients, labelling materials and packaging materials and produces fish products that are safe.