Hi Steve and Seafood Listserv Subscribers
Regarding your inquiry, I asked Dr. Aaron Brody (packaging expert, IFT
Fellow, and guest columnist on packaging issues for "Food Technology"
published by the Institute of Food Technologists) for an update. Here is
his thoughtful reply:
"The answer is simply that the practice is potentially hazardous for the
same reasons as previously - Cl botulinum type E can grow under vacuum at
3.6 C slowly and can produce toxin without signaling spoilage. Because
the tuna can be consumed with no cooking, the problem is exacerbated. If
the temperature increases, the time is shortened from about 40 days at 5
C to whatever. And ice packs plus foamed polystyrene are no guarantee. If
they want to include a temperature recorder to ensure that the
temperature does not rise above 3.6 C, that would help, if someone read
it at the receiving end. Another solution is to use a high gas
permeability film - but that sort of defeats the purpose.
No one to my knowledge has published anything recently that refutes this
issue. In 2003 FDA was still citing this as a problem. - Even though no
incidents had occurred."
Aaron L. Brody, Ph.D.
President and CEO
Packaging/Brody, Inc.
P. O. Box 956187
Duluth, GA 30095-9504
USA
Telephone: +1 (770) 613-0991
Fax: +1 (770) 613-0992
E-mail: AaronBrody@aol.com
Thank you, Aaron!
> 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
>
================================================================
Pamela Tom, Seafood Extension Program Manager
Web: http://seafood.ucdavis.edu
Mailing Address: Food Science & Technology Dept.
University of California
One Shields Avenue
Davis, CA 95616-8598 USA
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