Joe,
I've seen work done on steaming shellfish - but I think it was
recommendations to restaurants and home use. But for a commercial
cooked-ready-to-eat HACCP plan I think FDA would expect a 7d cook. Chapter
three of the Compendium
(http://seafood.ucdavis.edu/haccp/compendium/compend.htm)
contains a table of cook times for blue crab. That may be as close to what
you want as you are going to see. It shows 165 F as being a 7d cook for
Listeria. The same has been found for Dungeness crab (done by NFPA for their
members) last year.
When deep fried fish float in the oil it means that enough water has been
cooked out of the batter to create negative buoyancy. This fish could still
be raw in the middle.
Crab and lobsters turn red when cooked because the red pigment is exposed -
the masking pigments are gone. There is no relationship between surface
color and core temperature.
If you are putting together a commercial HACCP plan the best bet is to set
cooking as the critical control point and set core temperature as the
critical limit. I can not predict if the FDA would accept the 165 F core
temperature as adequate. They want the processor to prove that it is.
If checking core temperatures is not practical then set cook temperature and
time as the critical limits and check core temperatures occasionally to
verify that a 7d cook is adequate. You might also want to check the Food
Code http://vm.cfsan.fda.gov/~dms/fc99-toc.html for information. This is FDA
recommendations for food service and restaurants.
Ken Hilderbrand
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of kosher
Sent: Wednesday, April 12, 2000 8:22 AM
To: seafood@ucdavis.edu
Subject:
Hi! I have received the following questions from a retailer interested in
doing HACCP at the store level. Thoughts and comments would be
appreciated. Thanks. Cheers.
Joe M. Regenstein
Do you know if there has been any work done on steaming shellfish and
finished temperatures once the shellfish open? We are working on the cooked
portion of the HACCP plan. If you have any references I would appreciate
the information. Also, when frying fish- what makes it float? This has
traditionally been used as an indicator of doneness when frying fish at
store level- is there any association between finished temperatures and
floating published anywhere?
What about lobsters? - what makes
it turn red and is this a reliable indication of doneness?
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