Robert,
Peter Howgate put together an excellent review of the subject (Freezing to
kill parasites). It can be found posted on SeafoodNIC under:
publications>publications
Directly you can find it at: http://seafood.ucdavis.edu/pubs/nematodes.htm
The bottom line is Howgate's recommendation that fish be frozen to a core
temperature of -20C or less then held in storage for at least 24 hrs. I
believe the FDA will accept this in the US - but I have not seen anything
official on it. The FDA will be coming out with a new Hazards Guide soon.
Perhaps we will see it there.
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 Imperial Salmon House
Sent: Thursday, May 25, 2000 1:42 PM
To: seafood@ucdavis.edu
Subject: Freezing fish to remove parasite hazard
In working on validating our smoked fish plant haccp I am having trouble
finding a reference to time/temp requirements for eliminating the parasite
hazard for cold smoked salmon. I seem to able to find the minus 20C for 7
days reference and the minus 35C for 15 hours reference but I know I've seen
something in between--if my memory serves me right it was minus 30c for 24
hours but I can't remember where I've come across that info.
If someone could help I would be eternally grateful...well maybe not
eternally but I would be really really grateful for a very very long time.
Robert Blair-the hopefully soon to be grateful guy
Imperial Salmon House
smokedsalmon@sprint.ca
This archive was generated by hypermail 2b29 : Thu May 25 2000 - 17:04:42 PDT