U.S. FDA recommends:
1) Freezing and storing at -4°F (-20°C) or below for 7 days (total
time), or freezing at -31°F (-35°C) or below until solid and storing at
-31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or
below until solid and storing at -4°F (-20°C) or below for 24 hours is
sufficient to kill parasites.
2) The process of heating raw fish sufficiently to kill bacterial
pathogens is also sufficient to kill parasites. (FDS's recommended 6D
cooking process to kill bacterial pathogens is 17 minutes at 63C, or the
equivalent)
FDA Guidelines are at: http://www.cfsan.fda.gov/~comm/haccp4.html
Bob
Robert J. Price, Ph.D.
Emeritus Extension Specialist
University of California, Davis
616 Buchanan Street
Davis, CA 95616
Phone: 530-753-4762
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Dott. Arcangeli - IZS Adria
Sent: Wednesday, December 24, 2003 6:19 AM
To: seafood@ucdavis.edu
Subject: a question about anisakidae devitalization
Dear members,
In Italy, the authorized methods to devitalize the anisakis larvae in
seafood are the next:
a) freezing for 24 h at - 20 °C or
b) heat for 10 min. at 60 °C
In your country, are there another authorized methods?
I'm interested in particular in marinated raw fish .
Thanks in advance and best regards to all !!!!!
Giuseppe
---------------------------------------------------
Arcangeli dr. Giuseppe
Istituto Zooprofilattico Sperimentale
delle Venezie
via L. da Vinci, 39 - 45011 - Adria (Ro) - Italy
tel +39.0426.21841 fax +39.0426.901411
e-mail garcangeli@izsvenezie.it
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