Vibrio alginolyticus

From: Adam.Powell@aqis.gov.au
Date: Tue Jan 07 2003 - 19:29:47 PST

Next message: Dan Herman: "A Special Invitation to the 2003 Seafood Technology Innovations Conference"

Previous message: Richard Chivers: "Ice content in frozen fish"
Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]

Dear Listers

Recently a consignment of chilled cook rock lobster resturned a positive sample for Vibrio alginolyticus.
This organism is present in sea water and some fish naturally as I understand it, especially during summer months as it is in Australia now.

>From the scant information I have been able to find out about this organism it is not commonly known to cause sickness in humans via food- most illnesses are as a result of a cut or graze from person who is in frequent contact with sea water?

Any thoughts about how was the product contaminated with this micro-organism, knowing that it went through a cooking stage, 100°C for 18 minutes. Poor handling/Hygiene?? Resilient vibrio?? Is it a food safety concern?
Most live lobsters are held in sea water tanks for a time before they are cooked.
Any thoughts / info would be greatly appreciated.
Thank you.
Adam Powell
AQIS Export Fish

Next message: Dan Herman: "A Special Invitation to the 2003 Seafood Technology Innovations Conference"
Previous message: Richard Chivers: "Ice content in frozen fish"
Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]

This archive was generated by hypermail 2b29 : Tue Jan 07 2003 - 19:36:58 PST