EU sets −18°C core temperature rule for tuna imports

The European Union published Delegated Regulation (EU) 2025/1449 on January 15, updating food safety rules for tuna imports and tightening how freezing is verified. Starting January 27, 2026, any tuna destined for direct human consumption must reach a core temperature of −18°C, and that requirement explicitly covers tuna frozen with brine systems aboard fishing vessels.

The move responds to inspection findings that some brine-freezing practices were insufficient. Inspectors found brine around −9°C in some cases, conditions that allowed fish to be marketed as fresh or sashimi-grade without having undergone the deep-freeze needed to neutralize parasites and meet EU standards. Under the new regulation, certified brine systems that meet technical standards will be required for exporters wishing to supply the EU market. Continuous temperature monitoring and detailed recordkeeping will be mandatory, and shipments that do not meet the rules will be barred from entry.

This will directly affect processors and vessel operators across leading tuna-exporting regions in Southeast Asia and the Pacific. Many fleets use brine systems to speed chill-down on deck and in chill holds; operators who relied on marginal brine temperatures or paper records will face inspections and potential refusals at EU ports. Plant owners and vessel managers may need to upgrade refrigeration capacity, install certified brine chilling units, fit continuous data loggers or calibrated probes, and tighten documentation practices to demonstrate compliance.

For tuna fishers, processors, and supply-chain managers the practical implications are immediate. Verify that brine systems are certified to the technical standards required for EU entry, calibrate thermometers and probes against certified references, and implement continuous temperature logging with auditable records. Coordinate with EU buyers and importers now to confirm documentation expectations, and plan for inspection lead times and possible rejections if shipments lack proper proof of core temperatures.

The regulation aims to close a loophole that blurred the line between fresh and sashimi-grade products and to raise overall consumer protection. In the near term expect extra costs for retrofits and tighter logistics around freezing windows and hold times. Longer term, compliance will help restore buyer confidence and may stabilize market access for suppliers who invest in certified systems and transparent records.

Prepare for a compliance-focused season: audit brine systems, train crews on probe placement and logging, and keep traceable records ready for inspection. That practical housekeeping will determine who sails smoothly into EU markets and who faces delays at the quay.