Dear sr,
I am pleased to inform you that the Technical laboratory in Lyngby Denmark worked for many years on Nile perch in Kenya, Ungandaand Tanzania . Mrs Lone Gram and Pr. Hans Hendrik Huss will help you, I am copying your request to them hhh@dfu.min.dk
.
Best regards
Dr Tall Amadou
Director INFOPECHE
tel: +225 20213198
Fax: +225 20218054
Email:infopech@africaonline.co.ci
----- Original Message -----
From: Shahul, Nile Perch Fisheries Ltd
To: Seafood research and extension information exchange
Sent: Saturday, March 16, 2002 7:23 PM
Subject: Temperature of fillets during handling
Dear list,
I got two things for clarification.
1.During the transportation and processing of fish and seafood the ideal temperature is less than 4 deg C. This temp is best suited because virtually there is zero multiplication of microbes. In tropics it is very difficult to keep this temperature for fish fillets which are bigger (generally 2 kg sizes) during processing. The temperature sometimes rises to 8 degrees C. In HACCP and Hazard Analysis, I have shown that this temp rise, for a period less than 10 minutes is not hazardous as it induces negligible bacterial growth and no production of toxins. The Competent Authority insists that the temperature has to be less than 4 deg C throughout. Is it true that the EU veterinary inspectors won't accept my Hazard Analysis explanation? Or should I slow down my process by icing the fillets in each stage to maintain that 4 deg C.
Given the normal hand temperature is 28 deg C during work, handling and exposure to ambient temp will definitely increase the temp of the fillets.
Is there any clear explanation in EU directives about the temperature tolerances during processing handling? I am quiet confident about my hazard analysis as far as FDA is concerned.
2.For frozen products we check the inner core temperature. For chilled products the temperature should be taken from the inner core or surface or both.
Best Regards,
Shahul Hameed,
Nile Perch Fisheries Ltd,
P.O.Box: 1753,
Mwanza, Tanzania.
Fax: +255 28 2570430
Tel: +255 28 2570431
Mobile: +255 744 520899
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