Processing Tuna, Scombridae, for Canning: A Review

This manuscript is a review of canned tuna, Scombridae, processing from fish receiving through to the labeling and casing of the finished product. The topics of this review include history, Regulatory Environment (LACF, FSMA, Canned Tuna SOI), HACCP, the food safety hazards of Scombroid fish poisoning or histamine and Staphylococcus aureus, and quality issues including struvite formation and prevention. Canned tuna processing operations are detailed, including receiving, sorting, production planning, recovery and labor-hours, thawing, butchering, pre-cooking, cooling, skinning, deboning, loin cleaning, can filling, seaming, retorting, labeling, and casing.