I am looking for additional information as to the proper shipping temperature for vacuum packed, ready-to-eat imitation crab flakes . The product ( surimi anolog ) was cooked after vacuum packing to acheive an internal temperature of 185 degrees F for 15 minutes. What pathogenic hazards would be possible if temperature abused above 38 degrees F and 50 degrees F. ?
I am asking these questions because I have been asking various seafood suppliers to install a temperature recorder in one of the cases with their product when they ship to our warehouse. It has proven that not all transport carriers maintain proper temperatures and I am concerned about time/temperature abuse in vacuum packed, ready to eat seafood products. I have read the FDA " Guide" and a Compendium of Fish and Fishery Process, Hazards and Controls manual and have not exactly pin-pointed what I'm looking for.
Thank you for any help you can provide.
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