Poteintail hazard of salted herring roe

From: Tsuyako Takahagi (takahagi@jfc.com)
Date: Tue Jul 27 2004 - 15:07:54 PDT

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    I have a question for CCP for salted herring roe.
    You may see such herring roe at Sushi restaurant, called "kazunoko".
    According to a dictionary of Japanese Food, "kazunoko" is prepared
    herring roe. It may be either salted or dried, but nowadays most
    kazunoko is salted. To eat, some of the salt is removed by soaking in
    water.

    Salted herring roe is not completed dry but salted dry. Do you know what
    I mean?

    According to the FDA guide book, histamine is a hazard for herring roe.
    Primary (first) processor needs to temperature control during washing or
    salting process in order to prevent histamine formation. How about
    secondary processor, like warehouse? Monitoring both transit and storage
    temperature are still CCPs for warehouse?

    Any comment is appreciated.

    Regards,

    Tsuyako

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