At 05:35 PM 9/8/03 +0200, Hans wrote:
>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?
Check for feedback of breading upstream (rework) in an environment that has
warm and moist holding tanks. Growth may be occurring in the tanks during
production after inoculation by recycling.
================================================================
Robert A. LaBudde, PhD, PAS, Dpl. ACAFS e-mail: ral@lcfltd.com
Least Cost Formulations, Ltd. URL: http://lcfltd.com/
824 Timberlake Drive Tel: 757-467-0954
Virginia Beach, VA 23464-3239 Fax: 757-467-2947
"Vere scire est per causas scire"
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