Various Information about Some Cases in Table ‘Salmon Data’ that was Included in a Previous FSS FOI Response
Request
Your request was about the following information:
In terms of the 'Salmon Data' spreadsheet please provide more specific information on the cases included in the attached table with title 'Salmon Data':
Q1. Please include details of what 'Total viable count' means.
Q2. Please include details of where and when the products were tested, sampled, bought and farmed.
Q3. Please include specific details on testing and sampling including data on the results.
Q4. Please include letters, emails and other information relating to the above 'Salmon Data'.
Q5. Please include correspondence with government agencies, supermarkets, distributors, salmon farm companies, smokers and other stakeholders in relation to the above 'Salmon Data'.
Response
A1. Total viable count (TVC), also known as aerobic plate count (APC) or standard plate count (SPC), is a microbiological method used to estimate the total number of viable microorganisms (bacteria, yeast, and moulds) in a food sample. TVC is typically conducted on processed ready to eat foods to obtain information about the microbiological quality. TVC results cannot be used to assess the safety of food, but are assessed against guideline values to verify that the food has been handled and processed hygienically. Unsatisfactory results help to highlight possible deficiencies in processing or food preparation practices, storage conditions or shelf-life of the food being produced.
A2. & A3. You can find in the attached table with title ‘Salmon Data 1’ the information you requested.
A4. This data relates to samples taken as part of national survey programmes commissioned by Food Standards Scotland (FSS) and those taken by Local Authorities as part of the sampling they undertake during inspections of food businesses. FSS does not have any letters, emails or other information relating to this data.
A5. FSS holds no correspondence with government agencies, supermarkets, distributors, salmon farm companies, smokers and other stakeholders in relation to this data. All unsatisfactory results relating to these samples are reported to the relevant Local Authorities, which will engage with the food businesses to ensure appropriate action is taken
