Re: Lobster Bacterial Counts-Sushi

From: Lorena Noriega Orozco (lnoriega@cascabel.ciad.mx)
Date: Thu Nov 13 2003 - 16:53:19 PST

  • Next message: Larry Wyatt: "RE: Lobster Bacterial Counts-Sushi"

    You should consider Vibrio (at least V. cholerae, V.
    parahemolyticus, V. vulnificus)... Even when there is only
    specifications for V. cholerae (absent in 50 gr). Most
    Vibrios are natural from the marine or estuarine
    environment.
    There is also specifications for other Vibrios in oyster
    or bivalve shellfish...

    Regards,

    Lorena Noriega

    On Thu, 13 Nov 2003 12:37:55 -0900
      Brian Himelbloom <ffbhh@aurora.alaska.edu> wrote:
    >Hi Sharon,
    >
    >If the raw lobster meat has not been frozen, live
    >parasites (often a
    >problem in some species of fish) may be a possibility.
    >
    >Regards,
    >
    >Brian Himelbloom
    >Univ. Alaska Fairbanks
    >Fishery Industrial Technology Center
    >Kodiak, AK
    >
    >Sharon Cameron wrote:
    >
    >> I am looking for information on maximum bacterial counts
    >>found in raw
    >> lobster meat for a product that may be used for shashimi
    >>sushi. We
    >> have been testing for Aerobic and Anaerobic Bacteria, S.
    >>Aureus,
    >> salmonella and Listeria on a regular basis, is there
    >>anything else
    >> that we should look at, as this is a potential new
    >>product?

    M.C. Lorena Noriega Orozco
    Coordinadora CIAD Unidad Guaymas
    Carr. a Varadero Nacional Km. 6.6
    Guaymas, Sonora C.P. 85580
    MEXICO

    Tel/FAX +(622)-2216533 y 2215640

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