Hi Mike,
If the product is frozen after vacuum packaging and if product is not to be
thawed and stored in the vacuum packages then you likely do not have a
problem since the bacterium will not grow and produce toxin at temperatures
below 3.3C. The major concern is the potential for temperature abuse during
refrigerated storage. Studies I've seen show upwards of 55% of refrigerated
storage environments (mostly retail) have temperatures above 10C. In such
cases there is the small but possible chance that fish will become toxic
prior to or concomitant with spoilage.
For raw unfrozen vacuum packaged fish you need to demonstrate that the
bacterium will not grow and produce toxin. This is best done by having
complete control over temperature such that you never exceed 3.3C during
transportation and subsequent storage. Otherwise you would need some
additional barrier to prevent growth. Good luck.
FWIW,
Doug
********************************************
Douglas L. Marshall, Ph.D.
Professor, Mississippi State University
http://www.msstate.edu/dept/fst/Homepage
Contributing Editor, Food Microbiology
http://www.academicpress.com/foodmicro
Department of Food Science & Technology
Room 110 Herzer, Stone Blvd (FedEx)
Box 9805 (USPS)
Mississippi State, MS 39762-9805 USA
Ph 1-662-325-8722
Fax 1-662-325-8728
********************************************
-----Original Message-----
From: owner-seafood@UCDavis.Edu [mailto:owner-seafood@UCDavis.Edu]On
Behalf Of Strang, Mike
Sent: Wednesday, September 26, 2001 2:48 PM
To: HACCP mailing list (E-mail)
Subject: Vacuum packaged raw fish
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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