(2) In the case of canned herring, the whitish patches appear only in the
bottom of the can, since the brine must be in free contact with the fish surface.
(3) Lengthy storage is necessary for this change to occur in bacon and dry
sausages (salami and pepperoni), although the exact conditions have not yet been
d. Calcium Lactate Deposits. White specks occurring on any type of matured
cheese have been identified as calcium lactate, with or without tyrosine crystals. The
whitish deposits are easily observable in rindless cheeses. The rind of conventional
cheese evidently masks the visual signs of this crystallization. Cheese in flexible
packages is more prone to surface crystallization. Any excessive handling or moisture
losses initiate crystal formation.
Section V. DISPOSITION RECOMMENDATIONS
1-23. BASIS OF RECOMMENDATIONS
After the condition of a product is determined, a recommendation for the
disposition of the item has to be made. The recommendation should be based on the
a. How Serious is the Defect? The seriousness of the defect has a great
effect on the recommendation. If the wholesomeness of the product is affected, a
certain recommendation may be made, whereas if only the serviceability is affected,
then another recommendation may be made.
b. How Rapidly Will the Product Deteriorate? The shelf life of the product
remaining will affect the recommendation to be made.
c. How Much Time Will Elapse Before Consumption of the Food Item? The
type of food item also greatly affects this consideration.
1-24. GUIDELINES FOR ACTION
Recommendations should always be provided in writing. They are, of course,
expected to be both concise and reasonable. If the recommendations meet these
criteria, then the veterinary food inspection specialist is protected, the accountable
officer is prevented from forgetting, additional irritation and complaints are avoided, and
further loss of the product is usually prevented.
1-25. POTENTIAL RECOMMENDATIONS
The following subsistence disposition recommendations may be used by the
veterinary food inspection specialist.