Vacuum packaged raw fish

From: Strang, Mike (Mike.Strang@us.fjord.com)
Date: Wed Sep 26 2001 - 12:47:46 PDT

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    Hello,

    While analyzing the potential for C. botulinum toxin formation in vacuum
    packaged raw (not smoked) fish (salmon), a couple of confusing issues
    arise:

    * The product is not intended for retail. It would all be sold to
    restaurants for cooking, or for further processing (ex salmon burgers).
    It is unlikely that this product would suffer temperature abuse before
    use.
    * The product has a short shelf life of 8 days.
    * The majority of the product will be frozen and shipped frozen.

    We are seeking a definitive answer to the question, "Do we need to
    consider C. bot toxin formation in this product a hazard that is
    reasonably likely to occur"?

    Thank you!

    Mike Strang
    Quality Control Manager
    Ducktrap River Fish Farm, LLC
    57 Little River Drive
    Belfast, Maine 04915
    Mike.Strang@us.fjord.com
    Phone: 207 338-6280
    Fax: 207 338-6288

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