The European Commission has proposed a change to tuna freezing rules to clamp down on food fraud and the risk of consumers getting sick.
Current rules require vessels to have freezing equipment with sufficient capacity to freeze as quickly as possible in a continuous process and achieve a core temperature of no higher than -18 degrees C (-0.4 degrees F). Freezing vessels must also have enough refrigeration equipment to maintain fishery products in storage holds at the same temperature.
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