howgate (phowgate@rsc.co.uk)
Sat, 8 Jan 2000 20:11:35 -0000
Dear Alberto
You ask about aspects of pasteurised seafood products. There is little
literature on pasteurised fishery products under that term, but you will
find information on sous vide products, which are products pasteurised
under vacuum. Following are some references which will provide information
on the technology and on microbiological aspects. Sous vide are associated
with a risk of food poisoning. The heat treatment given the products is
adequate to extend storage life, but not to kill spores of Clostridium
botulinum. The hazard is that absence of microbiological competitors will
facilitate outgrowth of the organisms and the production of toxin. Before
marketing any pasteurised products you will need to evaluate the hazards
and risks of the products.
Peter Howgate
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Beauchmin, M., (1990). Sous-vide technology. In: Advances in Fisheries
Technology and Biotechnology for Increased Profitability, M.N. Voight &
J.R. Botta, eds, Technomic Publishing Co. Inc., USA, 169-188
Church, I.J. & Parsons, A.L. (1993). Review: sous vide cook-chill
technology. International Journal of Food Science and Technology, 28,
563-574
Farber, J.M. (1995). Regulations and guidelines regarding the manufacture
and sale of MAP and sous vide products. In: Principles of
modified-atmosphere and sous vide product packaging, J.M. Farber & K.L.
Dodds (eds) Technomic Publishing Co. Inc., Lancaster, PA, USA. pp 425-458.
Farber, J.M. & Dodds, K.L. (eds) (1995). Principles of modified-atmosphere
and sous vide product packaging. Technomic Publishing Co. Inc., Lancaster,
PA, USA. ISBN 1-56676-276-6
Gibson, D.M. & Davis, H.K. (1995). Fish and shellfish products in sous vide
and modified atmosphere packs. In: Principles of modified-atmosphere and
sous vide product packaging, J.M. Farber & K.L. Dodds (eds) Technomic
Publishing Co. Inc., Lancaster, PA, USA. pp 153-174.
Hanlin, J.H., Evancho, G.M. & Slade, P.J. (1995). Microbiological concerns
associated with MAP and sous vide products. In: Principles of
modified-atmosphere and sous vide product packaging, J.M. Farber & K.L.
Dodds (eds) Technomic Publishing Co. Inc., Lancaster, PA, USA. pp 69-104
Mossel, D.A.A. & Struijk_C.B., (1991). Public health implication of
refrigerated pasteurized ('sous vide') foods. International Journal of Food
Microbiology, 13, 187-206.
Rippen, T.E. & Hackney, C.R. (1992). Pasteurization of seafood: Potential
for shelf-life extension and pathogen control. Food Technology, 46, (12),
88-94.
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> From: Alberto Ramirez L. <ALRAMIRE@fundch.cl>
> To: seafood@ucdavis.edu
> Subject: Pasteurized Products
> Date: 07 January 2000 13:40
>
> Dear list subscribers:
>
> Fundación Chile is trying to develop a project to introduce
> pasteurized products in the local market like crab meat, shrimps,
> mussels, clams, etc.
> Do you know where we can get information about the process,
> packaging, qty assurance and marketing of these products?
> Thank you for your time
> Alberto Ramirez
> Project Director
> Marine Resources
> Fundacion Chile
> Phone: 562 2400471
> Fax : 562 2419394
>
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