microbiological hazard in clam sauce

From: Dott. Arcangeli - IZS Adria (garcangeli@izsvenezie.it)
Date: Wed Jun 25 2003 - 03:15:03 PDT

  • Next message: Almudena Huidobro: "Melanosis: extraction and quantification of pigment"

    Dear Members,

    I need information about the following seafood product:
    a clams-based sauce, added with sunflower oil and tomatoes, acidified (pH
    5,5),
    cooked at 90 centigrade, packed in plastic packaging and stored at 4
    centigrade for 4 weeks.......is it safe?

    My worry is the cold-chian interruption and the subsequent germination of
    spores
    like C. botulinum prot., C. perfringens, B. cereus ?!

    Thank you very much in advance !

    Giuseppe

    Arcangeli dr. Giuseppe
    Istituto Zooprofilattico Sperimentale
    delle Venezie
    via L. da Vinci, 39 - 45011 - Adria (Ro) - Italy

    e-mail garcangeli@izsvenezie.it

    This archive was generated by hypermail 2b29 : Wed Jun 25 2003 - 03:21:11 PDT