At 04:16 PM 5/23/00 -0400, Phil wrote:
>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. ?
Clostridium botulinum type E. Other forms of Clostridia (e.g.,
perfringens), depending on ingredients added.
Your product is not much different from vacuum-packed uncured turkey
breast. It's a "potentially hazardous food" unless refrigerated.
================================================================
Robert A. LaBudde, PhD, PAS, Dpl. ACAFS e-mail: ral@lcfltd.com
Least Cost Formulations, Ltd. URL: http://lcfltd.com/
824 Timberlake Drive Tel: 757-467-0954
Virginia Beach, VA 23464-3239 Fax: 757-467-2947
"Vere scire est per causas scire"
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