Excellent question Steve. We've completely stopped shipping fresh fish in
this manner within the U.S. due to U.S.FDA concerns. From what I've learned
about the regs, it appears the EU is less restrictive on this issue. For
example, when I visit my native country of Sweden I routinely see vacuum
packaged fish such as tuna, escolar, etc for sale in the chilled (fresh)
meat displays at grocery stores. According to the various FDA people I've
spoken to directly or heard others speak to, they essentially concede that
their regs (for example on requisite O2 transmission rates) may be overly
restrictive & based on limited data (a single Canadian study from the
1970's, I was told by a MAP R&D fellow from a leading shrinkfilm
manufacturer, but mind the source). The unofficial FDA position appears to
be that they will leave it to industry to carry out the expensive
inocculation studies, etc. necessary to demonstrate which less restrictive
measures may be acceptable under particular time/temperature regimens. It's
an interesting question and I'd be very appreciative if you'd share any
responses you get with me. Does anyone have reliable data on the number of
confirmed U.S. (and EU) cases of botulism contracted from vacuum-packaged
fresh fish? As I recall from a HACCP training course back in 1999, the only
U.S. case in the last few decades was a situation w/ some vacuum-packed
smoked fish that sat out on a loading dock in Atlanta over a weekend or some
such story. Can anyone confirm/refute?
Cheers,
Fredrik J. Stengard
Director of Research/QC/HACCP-Bio Safety
Bama Sea Products, Inc.
756 28th Street South
St. Petersburg, FL 33712
Phone (727) 327-3474 x374
Fax (727) 327-7574
email: fstengard@bamasea.com
-----Original Message-----
From: Steve Roberts [mailto:stever@offratel.nc]
Sent: Wednesday, March 10, 2004 1:45 AM
To: seafood@ucdavis.edu
Subject: Vacuum-packed chilled fish
During a recent assignment in a South Asia country I came across a
number of processors who are packing and shipping by airfreight chilled
vacuum-packed tuna loins and reef fish fillets. These are shipped in
styrofoam boxes with gel ice. The products are sent to the UK and few
other European destinations.
I know that the group has discussed the topic of botulism and
vacuum-packs / MAP in the past - but I am now wondering if there is more
recent scientific / technical information available to suggest that,
with appropriate precautions, this practice is not as hazardous as once
thought.
I'd appreciate any feedback.
Steve Roberts
Seafood Processing / HACCP / Auditing Consultant
Gillett, Preston & Associates Inc
Noumea, New Caledonia
E-mail: stever@offratel.nc
This archive was generated by hypermail 2b29 : Wed Mar 10 2004 - 07:04:57 PST