Hi Chong,
The general opinion (FDA) in the U.S. is that modified atmosphere (or
vacuum) packaging of fresh fish is too risky due to the potential for
outgrowth and toxin production of nonproteolytic Clostridium botulinum
(primarily type E) prior to spoilage, especially during mild to moderate
temperature abuse storage conditions. For recent research evidence
supporting this position see Reddy et al., 1999. J. Food Safety 19:171-183.
However, you may be able to prove safety by demonstrating strict temperature
control (<3.3 C) during the entire expected storage life of the product.
FWIW,
Doug
********************************************
Douglas L. Marshall, Ph.D.
Professor & Food Scientist
Department of Food Science & Technology
Mississippi State University
Box 9805
Mississippi State, MS 39762-9805 USA
Ph 662-325-8722
Fax 662-325-8728
http://www.msstate.edu/dept/fst/Homepage
********************************************
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of chong lee
Sent: Wednesday, June 21, 2000 11:53 AM
To: seafood@ucdavis.edu
Cc: phowgate@rsc.co.uk
Subject: MAP for fish
I wonder if anyone could provide the information on the current status of
MAP on shelf-life extension of fresh fish, primarily processed - e.g.
fillet. There have been some reports in the past, but I found the gas
composition somewhat varies with species and reports. There seems to be no
general agreement on what the makeup of the gas should be. Any
information would be greatly appreciated.
Chong Lee
Chong M. Lee, Professor
Dept. of Food Science & Nutrition
University of Rhode Island
Kingston, RI 02881
Tel. 401-874-2862; Fax. 401-874-2994
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