Here is some information on S. aureus as related to fresh cod. The figures were extracted from various publications including:
http://vm.cfsan.fda.gov/~dms/haccp-2.html U.S. FDA CFSAN, Fish And Fishery Products Hazards And Controls Guide January 1998
http://vm.cfsan.fda.gov/~mow/intro.html Bad Bugs Book
ICMSF Microorganisms in foods 5 - Microbiological specifications of food pathogens, Blackie Academic & Professional, 1996. ISBN: 0-412-47350-X
----- Original Message -----
From: Simon Jarding
To: seafoodlist
Sent: Wednesday, May 24, 2000 7:34 PM
Subject: dried cod
Hi everyone!
I am currently making an risk assessment of a special product of which I am not sure how to establish the correct potential risks.
The final product can be described as dried cod with only a very few percent of water (5%) meaning that the water activity is very low. This should therefore not lead to any growth of pathogenic bacteria after the product has been dried.
However, my concern is based on the actual proces where the product is dried in a machinery designed herefore at app. 20-25ºC depending on humidity for 4 days.
I believe this temperature abuse in the begining of the drying period could create an envorionment for the growth Staphlycoccus aureus and the produce of toxin.
Though it is clear that the surface of the product will have the lowest water activity and as this is also where the bacteria would be...
I am looking for information or input on this issues with regard to completing a HACCP system for the proces.
I would be grateful for any comments.
Simon
***************************************************
Simon Jarding
Boulevarden 26, 1.sal
9000 Aalborg
Danmark
Tlf. 98116420
Fax 98116420
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