Examine the product for the presence of foreign material. Foreign material is any
extraneous matter which does not organically belong where found, which has been
introduced from the outside, or which does not naturally occur in the quantity found at
the location examined. This can include body parts (from rodents, insects, and/or
birds), excreta, chemical compounds (paint, kerosene, or oil), sawdust, glass, and
a. Inspector Action. You, the 91R20, will examine the product for abnormal
odor, abnormal flavor, and abnormal color.
b. Cause of Condition. This condition is caused by oxidation of unsaturated
fats. Fish products with 6 percent fat or less will normally not be affected by oxidative
c. Rusting (Color Change). Rusting will also indicate oxidative rancidity.
Rusting will cause a light yellow to brown discoloration.
d. Characteristics of an Advanced Stage (Flavor/Odor Change). A sharp,
biting, acrid (burning) flavor and odor indicates an advanced stage of oxidative rancidity.
Odor and flavor vary with the stage of the reaction. A complete discussion of oxidative
rancidity may be found in paragraph 1-14a.
a. Characteristics. The inspector should note a slight loss of normal color
accompanied by a slightly old odor or storage odor.
b. Use of Cook Test. The development of this condition is normal and results
from a long storage period under ideal conditions or a short period under less than ideal
storage. A cook test will determine the extent of this condition. A cooked product with
storage breakdown will lack the color, texture, odor, and flavor characteristics of a fresh
c. Inspector Action. If you find extensive storage breakdown, the accountable
officer should be notified.
a. Definition. A parasite is any organism that grows on or in another organism
in such a way as to damage or harm the other organism. These may include internal
and external worms.