Dear José Roques,
Although temperature is very critical, you can see in the Skinner and Larkin
paper
(J. Food Protection 61:9. 1154-1160. 1998) that certain combinations of
time-temperature
will almost lead to the growth of toxic populations of Clostridium botulinum.
Jose Roques wrote:
> Dear List:
>
> I have just gone through our HACCP review for 2002 and a question was
> brought up. We receive fresh salmon that has been vacuum-packed. In our
> HACCP we established that reception of vacuum-packed fish is a CCP and the
> critical limit was set at 38F. The problem is that we do not own this
> product and, therefore, we cannot puncture the package to get a core
> temperature. We have resolved this by inserting a wire-probe between 2
> packages. Unfortunately, our production representative indicates that by
> following this procedure the temperatures are always above 38F (in the high
> 40s).
>
> Does anybody have any ideas to deal with this type of product?
>
> Thank you for your help.
>
> José M. Roqués
> Bellingham Cold Storage
> Special Projects Manager/QA Manager
> Phone: (360)733-1640
> Fax: (360)671-2587
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