Richard, you do not mention the temperature/time profile of the solution
from mixing tank > holding tank > dosing tank nor did you mention the pH.
That would provide some idea as to what bacterial growth might be expected.
But in any case, because the product is being used as an ingredient in a
product which will be cooked by the consumer (can I presume this?) then I
would not think it is a HACCP safety issue. BUT, if bacteria is growing in
the solution, at some point it is contaminating the product - and that would
be a violation of US Good Manufacturing Practices and I suspect the same
would apply in the EC. You could do a microbial profile of the solution
through time to identify any potential contamination problems and again
periodically verify that your sanitation program was working.
Ken H
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0138
email: <ken.hilderbrand@hmsc.orst.edu>
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Richard Chivers
Sent: Thursday, April 27, 2000 3:54 PM
To: seafood
Subject: HACCP, phosphate solution
I am carrying out a safety orientated HACCP evaluation of a plant and in
particular a system that requires the production of phosphate solution to
reduce drip loss in frozen block of fillets.
The process uses mains water drawn into a stainless steel tank and
refrigerated. Into this is mixed phosphate in powder form. The solution is
mixed, then pumped to an unrefridgerated holding tank then pumped again to
an unrefrigerated dosing tank. The solution is all used during one day's
production (10 hours). The filters in the pumps are cleaned twice daily and
the three tanks are cleaned at the end of each day. The solution is added
to cod fillets, which are immediately (5 mins) boxed and plate frozen.
The product is used by another processor for the manufacture of fish
fingers and like products.
I have not come across any problem with similar systems in the past and
the company's own records of 10 years show no safety issue with the product
although pumps used previous to the new filtration system are reported to
have built up E.coli.
I am interested to know if anyone has identified, or heard of incidences,
of bacterial contamination in similar circumstances. In particular I
question the filtration system, it must generate heat and have pockets that
are not cleaned as frequently as the actual filters.
Any views would be gratefully received.
This archive was generated by hypermail 2b29 : Fri Apr 28 2000 - 10:16:37 PDT