A client had an E. Coli infection on a full day production.
Levels of counts were 10 to 180 counts pr gram in 1 out of 10 to 1 out of 100 products.
The finished product is battered and breaded fish; prefried before freezing.
We rule out operator infection:
1. Never found on any other product from these operators
2. Nobody can infect that many items with that small infection
3. The staff hygiene is very fine
The fish raw materials are fine; never found any levels of E. Coli, on similar product or in the actual batch.
We rule out equipment, since no equipment can infect that many products with that little amount.
Is anybody aware of a similar problem?
Our suggestion could be an infection in the batter or breading; since this is the only source that is spread out in the finished product during the whole day.
For the actual production was used:
125 kg predust
175 kg batter mix
400 kg breading
Or it could be an initial infection of the batter-line, but we doubt.
Other explanations are most welcome.
Yours sincerely
Hans Morten Henriksen
Alcedo - Seafood Business Consultants
Ph +45 4447 3150
Fax -45 4447 3151
hmh@alcedo.dk
www.alcedo.dk
This archive was generated by hypermail 2b29 : Mon Sep 08 2003 - 08:32:38 PDT