Anne:
Allow me to suggest that you look at the FDA/SFSAN Bad Bug Book for more on
Staph Aureus. Crab cakes can have a lot of human handling and then may not
be held to proper temps, so hence the reason to look at staph entering your
process. See the following reference.
Sincerely,
Kathleen A. Ley
Norback, Ley & Associates LLC
3022 Woodland Trail
Middleton, WI 53562 US
phone 608 233 3814
fax 608 233 3895
email nla@norbackley.com
web www.norbackley.com
Staphylococcus aureus
Foods that are frequently incriminated include meat and meat products;
poultry and egg products; salads such as egg, tuna, chicken, potato, and
macaroni; bakery products such as cream-filled pastries, cream pies, and
chocolate éclairs; sandwich fillings; milk and dairy products.
Foods that require considerable handling during preparation and that are
kept at slightly elevated temperatures after preparation are frequently
involved in staphylococcal food poisoning.
Although food handlers are usually the main source of food contamination in
food poisoning outbreaks, equipment and environmental surfaces can also be
sources of contamination.
Human intoxication is caused by ingesting enterotoxins produced in food by
some strains of S. aureus, usually because food has not been kept hot enough
(60°C, 140°F, or above) or cold enough (7.2°C, 45°F, or below). 1
1 U.S Food & Drug Administration Center for Food Safety & Applied Nutrition.
(2000, March 8 - last updated), "FDA/CFSAN Bad Bug Book: Staphylococcal
aureus", (FDA/CFSAN Bad Bug Book: Introduction to Foodborne Pathogenic
Microorganisms and Natural Toxins), Available:
http://vm.cfsan.fda.gov/~mow/chap3.html (Accessed: 2000, April 11).
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Anne
Sent: Thursday, January 15, 2004 10:49 AM
To: seafood@ucdavis.edu
Subject:
Good Morning ,
I am preparing a HACCP plan for crabcake batter. This batter does not use
any water or other liquids. The HACCP guide lists S.Aureus as a significant
hazard in hydrated batters. Would I need to be concerned with that toxin? I
am thinking I should be, as the crabmeat will contain some juices from the
brine. Would this be something that we would routinely sample as we do for
listeria in our RTE products?
Thanks for your help...again
Anne Espedal
Bornstein Seafoods
Astoria, Oregon
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