CP+Group+5

> temperature recorders. > personnel or the Cold Storage Staff and recorded. ||  ||   || High Liner foods Incorporated was questioned about contaminants in wild and farmed salmon by recent study published in Science magazine. The study reveals that Polychlorinated Biphenyls (PCBs) and other toxins found in farmed salmon are ten times more than wild salmon. The High liner claims that the 90% of their products are made with wild caught Pacific Salmon. However, the company assures the levels of contaminants found in farmed salmon are within safety levels set by WHO, Health Canada, the Canadian Food Inspection Agency, The United states Food and Drug Administration, and the European Union. Other issue raised about seafood from China is also resolved by company’s policies for safety. All seafood is tested by certified laboratories in China to Canadian standards. Once the seafood is imported into Canada, High Liner retests to verify the test results. The retesting is again by a third party certified laboratory. Salmon Fillets in Dill sauce are Vacuum packed- Oxygen in the package is mixed with a gas (normally carbon dioxide and/or nitrogen) that slows spoilage, discoloration, and the growth of harmful bacteria. Some precautions while shopping, handling, and consuming are:
 * Are there specific food safety regulations related to the preparation, storage, distribution of this product? ( Harinder)**
 * ||  || * From sourcing the fish to processing, packaging, and shipping, rigid quality control measures have been put in place that are constantly monitored and verified.
 * Salmon Fillets in Dill sauce are labeled as “product of China” because these are filleted (cut) and packaged in China. However, 90% of High Liner wild fish is caught in International waters where they are frozen within hours of being caught.
 * The fish is shipped to China for processing in temperature controlled containers.
 * Ingredients and raw materials are inspected upon arrival at processing unit by Quality team to ensure their suitability before use.
 * Strong safety measures are used at Food Processing areas. They are organized to minimize the risk of cross contamination between raw products and finished products.
 * Products are loaded into containers at the manufacturing plant in China and a tamper evident seal is affixed to the container.
 * Containers are temperature-controlled, maintaining products in their frozen condition.
 * Storage conditions are recorded while products are in transit, via
 * Once product arrives in Canada, tamper seals are removed by High Liner
 * Shipments are inspected by both; customs and CFIA (Canadian Food Inspection Agency).
 * A final inspection or review is conducted by a member of the High Liner Quality Team in Canada and a third party certified laboratory before being released to market.
 * Has this food or any of the ingredients or the production company had a food safety history? (Harinder)**
 * Food safety precautions at home related to storage, use, and consumption and consider the possibilities of food contamination. (Harinder)**
 * When shopping, buy frozen (perishable) foods last and only when you can take them home right away.
 * Always store in refrigerator or freezer to prevent bacterial growth.
 * Avoid leaving perishable food out at room temperature for more than 2 hours.
 * Use with in best before date given on packet.
 * Prepare or heat the food just before eating and heat it thoroughly.
 * Once heated, consume the product and discard any leftovers. Do not freeze the heated product again.
 * Wash hands repeatedly and keep the kitchen surfaces clean all the time.

**__An analysis of the manufacturer__ (Harinder)**


 * High Liner Foods Incorporated founded in 1899 in Lunenburg, Nova Scotia- current head office and one of the food processing plants.
 * Products are marketed under High Liner, Fisher Boy, FPI, Mirabel, Sea Cuisine, and Royal Sea brands.
 * Conducts business through two operating companies and currently employs 1200 people in Canada and United States.
 * In the US, company’s headquarter is located in Danvers, Massachusetts which sees all frozen seafood production and distribution in USA.
 * Largest marketers of sea products and publicly trade on the Toronto Stock Exchange under the symbol HLF.
 * They are the only Canadian manufacturers competing in all five major segments of the frozen fish market; raw fillets, battered fish, breaded fish, fish and chips, and prepared fillets.
 * High Liner Foods pays a competitive salary for all employees based on the skill set, background, and ongoing performance level.
 * Health and safety of all employees is protected by company.
 * Company collaborates with selected group of suppliers and manufactures who are committed to excellence and applies Canadian standards to their processing.
 * The management in production facilities in China is trained by High Liner Quality Assurance Technicians to meet Canadian standards.

References: []

http://www.highlinerfoods.com/default.asp

__Intro (Viviane)__ Prepared frozen seafood products, such as those manufactured by High Liner, undergo a series of manufacturing steps before they reach supermarkets for sale. Since 1899, High Liner has manufactured frozen seafood from local and global waters and processed the products in Canada and overseas (High Liner, 2009). “Signature Pacific Salmon in a Dill Sauce” is among the many products offered by High Liner which is known as “one of the best selling fillets with sauce in Canada” (High Liner, 2009). High Liner emphasizes that the product’s success is due to its nutritional content, freshness, accessibility and affordability. But, High Liner fails to emphasize the nutritional, environmental and social problems of food processing associated with its products, such as the salmon fillets in dill sauce.

__Nutrient analysis__ (Viviane) There are three things to look for when analysing nutrients present in pre-packed foods: ingredient list, nutrition facts table, and nutrient content claims. The first ingredient listed in High Liner’s salmon in dill sauce ingredients list is wild Pacific salmon, which means that wild Pacific salmon is the predominant ingredient. According to the nutrition facts table, each 142 grams serving of salmon fillets contains 150 calories per serving, being that 5 grams comes from fat, 4 grams from carbohydrate and 24 grams from protein. Of the 5 grams of fat per one serving, only 1.5 grams is saturated fat and 0.1 grams is trans-fat. The amount of fat per serving meets only 8% of the daily recommended fat intake, which is not too significant compared to other pre-packed frozen foods, such as High Liner’s battered fillets which meet 23% of recommended intake (High Liner, 2009). In terms of beneficial fats, such as omega-3, one serving of salmon fillets in dill sauce contains 0.5 grams of omega-3, and the adequate intake for omega-3 is 1.6 grams per day for adult men and women (Thompson, Manore & Sheeshka, 2007). Thus, High Liner’s salmon fillets in dill sauce are a good source of omega-3. Omega-3 fatty acids are a source of “good cholesterol”; good cholesterol helps decrease the levels of “bad cholesterol” in the blood to prevent cardiovascular disease (Thompson et. al., 2007). Thus, the 40 grams of cholesterol per one serving of salmon fillets in dill sauce could be referred as “good cholesterol”, since each serving also contains omega-3 fatty acid. The nutrition facts table also lists that each serving of salmon fillets in dill sauce contain 410 mg of sodium. The adequate intake for sodium is 1500 mg per day for adult men and women (Thompson et.al., 2007). Sodium is an essential nutrient needed to maintain normal bodily functions, so one serving of High Liner’s salmon fillets in dill sauce might not be such a bad choice in terms of sodium content, if no more than 1500 mg of sodium per day is consumed. Lastly, the nutrition facts table lists that one serving of High Liner’s salmon fillets in dill sauce contains 24 grams of protein, and proteins provide 4 calories per gram (Thompson et.al., 2007). Thus, 24 grams of protein per one serving provides 96 calories of protein, which means that more than half of the calories in each serving of salmon fillets come from protein. That is, 64% of the total energy comes from protein. Nutrient content claims on High Liner’s salmon fillets in dill sauce package include no trans fat, low in saturated fat, no added hydrogenated oil and a source of omega-3 (High Liner, 2009). Some of the nutritional issues associated with High Liner’s salmon fillets include the difference in nutrient composition of the same type of fish and the nutrient loss during processing. The nutrient composition of fish depends on the “conditions under which they grow or are cultivated” (Pigott & Tucker, 1990). High Liner’s fish comes from fisheries “in a variety of different countries” (High Liner, 2009), which means that the wild salmon used in High Liner’s salmon fillets with dill sauce might have differing nutritional composition from that listed on the package. Also, even though frozen fish products retain maximum nutrient content if stored under proper temperatures, some nutrients can be lost during processing (Pigott & Tucker, 1990). Overall, High Liner’s “Signature Pacific Salmon in a Dill Sauce” is not unhealthy for one’s health in terms of nutrient composition, if compared to other pre-packed frozen fish products manufactured by High Liner.

__Reference (Viviane)__ High Liner. (2009). Retrieved from http://www.highliner.com/site/eng/prod_det.asp?product_id_pass=pro0038&product_category_id_pass=prod_cat_07

Pigott, G. M. & Tucker, B. W. (1990). //Seafood: Effects of Technology on Nutrition//. Retrieved from [] Thompson, J., Manore, M., & Sheeshka, J. (2007). //Nutrition: a Functional Approach//. Toronto, Ontario: Pearson Education Canada.



Hello group 5, Nicole here. I have completed part D and pasted it to this page but am still working on completing part C (some of the ingredients are giving me a little trouble as I am trying to track each of them and identify their purpose within the food product.).
 * Food Product Analysis (Part C)**

From field to fork: "Food Miles" High Liner fish are first caught in the USA, Russia or Japan and produced, then packaged in China. It is more economical for this product to travels such a distance as there are currently no taxes levied on fuel used for the transportation of foods. This allows companies to take advantage of the lower cost of processing and packaging foods in China in exchange for a more susbstantial environmental cost. The processing of foods in China is increasing annually due to the increasing popularity of processed foods and the increase in China's population. After packaging the product is then shipped to Lunenberg, Nova Scotia where it is distributed across Canada. If, for example, the fish was caught in the Pacific waters of the USA, shipped to China, then transported to Lunenburg and distributed back to the Pacific Coast of Canada it would have travelled a total of almost 24,000 miles which is nearly equivalent to the circumference of the earth! (This note was made in the article linked from www.eatlocalchallenge.com). According to UK's Department of Environment Food and Rural Affairs, between 1992 and 2002 the number of food miles travelled had increased by 15%.
 * Part C

Product Ingredients: Wild Pacific Salmon (pink or chum), Water, Vegetable Oil (canola, soya), Milk Ingredients, Sodium Erythorbate, Sodium Phosphate, Glucose solids, Salt, Seasoning (spices, onion, garlic), Cellulose Gel, Sugar, Xanthan Gum, Hydrolysed Plant Protein (soy, corn), Lecithin (soya), flavour (butter, lemon), Modified Cellulose, Yeast Extract, Disodium Inosinate, Disodium Guanylate.

Common Ingredients & Food Flavourings (in order)

Wild Pacific Salmon (pink or chum) - High Liner specifies that the salmon is "from the North Pacific Ocean" Water - As processing and package occur in China it can be assumed that the water originates in the processing/packaging plant. According to seafish.org "Water is essential for fish processing, for good hygiene and the production of a safe product. Vegetable Oil (canola, soya) - The term "canola" came from "Canada oil low acid" although the product itself is derived from rapeseed. Milk Ingredients - (presumably for use in the "Creamy Dill Sauce") Salt - (which can also be used as an Anti-caking Agent to keep powders from sticking or caking) Seasonings (spices, onion, garlic) Sugar (likely cane sugar) flavour (butter, lemon), Yeast Extract (Vegimite and Marmite are both yeast extracts)

Food Additives: A food additive is "any substance used to provide a technical effect in foods (FSIS)". There are many types of food additives and they provide a variety of functions within the food product. Below is a list of some food additives which have been identified as ingredients in the food product "High Liners Wild Pacific Salmon in a creamy dill sauce".

Emulsifiers Prevent the separation of oils, keep the products stable and help keep ingredients dispersed. In the case of sodium phosphate the texture of the product is maintained and appearance of the food is improved. -Lecithin (soya) -Xanthan Gum -Sodium Phosphate

Fat Replacers Commonly used to give food an expected "creamy" texture. -Cellulose gel -Modified Cellulose,

Food Colourings Added to foods to make food look more attractive and to replace colour which may be lost during processing. -Sodium Erythorbate (can be used to boost colour and also to stop the creation of "off" flavours which can occur as meat reacts with oxygen). - Originates from a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar (often beet or cane sugar), and used as a color fixative in preparing cured meats.

Flavour Enhancers Used to enhance flavors already present in foods without adding their own separate flavor. -Disodium Inosinate, -Disodium Guanylate.

Preservatives Used to help extend a food product's shelf life. -Sodium Erythorbate (also a food colouring). -Hydrolysed Plant Protein (soy, corn),**

PART D
 * Methods and issues involved the the production of this food product:**

The number of food average food miles this product is remarkable. Due to the politics surrounding the transportation of food combined with lower foreign labour costs this product travels great distance unnecessarily. Worldwide fish stocks are decreasing and this has been causing alarm in many fishing communities around the world. This product comes from "Pacific Wild Salmon" and therefore begins in the specifically in the Pacific Ocean. (Recently there have been a number of heath and environmental issues raised regarding the sustainability, and safety of farmed fish (namely salmon) which do not apply to this product because of the specification that the salmon is "wild").
 * Impact on the Environment and Sustainability**

A "Food additive" is defined by the US Food and Drug Administration as "any substance used to provide a technical effect in foods". In recent years their have been a variety questions posed by both consumers and scientists about the use of food additives (Are the necessary? Are they safe? ). This is likely related to increases in the demand for prepared, processed, and convenience foods. Additives are used to increase the flavor and appeal of many food products. During the processing stage, additives can be used to increase "freshness", which is also known as product's shelf life. Food safety can also be protected with the use of food additives. Because of the convenience and aesthetic appeal of food products containing additives many people purchase processed, prepared foods instead of spending more time personally preparing food for ourselves. Additives are added for 3 reasons (according to International Food Information Council) 1.) To Maintain or Improve Safety and Freshness 2.) To Improve or Maintain Nutritional Value. 3.) To Impact Taste, Texture and Appearance. Within the last 20 years there has been various legislation passed in North America, and worldwide, which specifies the way certain food products are labelled. Many of these changes required more specific labeling of food additives including specific information about colours and flavours.
 * Food Processing and the Use of Food Additives**

References: SeaFish.org www.seafish.org/pdf.pl?file=seafish/Documents/datasheet_96_01 USDA Food Safety and Inspection Service http://www.fsis.usda.gov/HELP/FAQs_Hotline_Labeling/index.asp High Liner Foods www.highliner.com International Food Information Council http://www.ific.org/publications/brochures/foodingredandcolorsbroch.cfm Further Reading: http://www.eatlocalchallenge.com/2008/05/amazing-fish-mi.html 

Hi everyone, this is Kelly, I have not been writing in, and have just read all your posts- sorry I have been absent. don't worry I will be a contributor for sure. I am also okay with chosing this High Liner product and can do whatever research is needed... Kelly

Please click on the edit button on the top right corner to write. Don't forget to save when you are done.

Hi all of my group members, This is just a practice message. I will put name of food item for project today. Harinder Hi Nicole, I liked your idea of Atlantic Salmon Portions. If all other members also like it, we can do project on that. Harinder

Hi Group 5, I read Gale's message and I am agreed to find more info. on Atlantic Salmon. Please reply, so that we all can start finding more info. harinder

Hi guys, So for now, are we just researching any information on Atlantic Salmon which is shipped to China, specifically Highliner's Atlantic Salmon? Viviane Hi, I've posted some links under the discussion page. I didn't know if it would be better posted here or there, so I posted there. I'll keep looking for more information on processing. Viviane Hi Vivi, I also checked Calorie count website that gives nutritional information. The site is: http://caloriecount.about.com/calories-high-liner-atlantic-salmon-portion Harinder

Hi Nicole, Please set the template for our poject. Then we can also decide who will be doing what part. Harinder

Hello again group 5, I've been having troubles with my computer... Failed hard drive!!! Anyways I'm back to it now :) I will post the template asap. Thanks, Nicole

Hi G5, After doing my early research I had selected Atlantic Salmon portions but I cannot find the exact product listed on their website now. I chose a different Salmon product that was also made by High Liner. I hope this will be okay with the group.

Here are the basics:

Product Name: Signature Wild Pacific Salmon Fillets in a Dill Sauce Manufactured by: High Liner Incorporated Produced/Packaged: The fish is shipped to China (filleted and packaged) before arriving in Lunenberg, Nove Scotia.
 * ||  || Signature Wild Pacific Salmon Fillets in a Dill Sauce ||
 * [[image:http://www.highliner.com/site/eng/images/blank.gif width="250" height="1"]] ||
 * [[image:http://www.highliner.com/site/eng/images/prod_images/nutrition_facts/pro0038.gif]] ||  || [[image:http://www.highliner.com/site/eng/images/blank.gif width="1" height="1"]] ||
 * [[image:http://www.highliner.com/site/eng/images/health_images/LO_bot_left_corner.gif width="14" height="14"]] ||

=
Ingredients: Wild Pacific Salmon (pink or chum), Water, Vegetable Oil (canola, soya), Milk Ingredients, Sodium Erythorbate, Sodium Phosphate, Glucose solids, salt, seasoning (spices, onion, garlic), Cellulose Gel, Sugar, Xanthan Gum, Hydrolysed Plant Protien (soy, corn), Lecithin (soya), flavour (butter, lemon), Modified Cellulose, Yeast Extract, Disodium Inosinate, Disodium Guanylate. ======

Also, I was wondering if there is still one member of the group we haven't heard from? Maybe we should try to send an email if this is the case. Cheers, Nicole

Hi Nicole, Thanks for the work done. How should we go about dividing the work? Any suggestions? Viviane


 * < Hello Group 5,

The product that I suggest is: Highliner's "Atlantic Salmon Portions". Recently I was watching a Marketplace episode (by the CBC) on "Product of Canada". Highliner's line of fish products was one of the identified items that, while labeled "product of Canada", actually was made with fish from Asia. I think it is important to look at sources of fish to determine the viability of the Canada's fisheries industry (and also international fisheries). Nicole

I also listen to a CBC radio program a year or so ago where it was reported that all the fish from the east coast was flash frozen, shipped to China, thawed, cleaned, processed, refrozen and shipped back here again. I'd like to know if this is true. Also since this is Atlantic Salmon I'd be curious as to whether it is wild or farmed. Most of the salmon in fish farms is Atlantic Salmon. This would make interesting research especially since the health benefits of salmon are high touted and according to fish farmers in BC they can keep up with the demand on the world market. Gale ||