Could be mold growth (green filaments) and yeast/bacterial growth (slime and
gas). Why? Severe underprocessing if retorted (or leaking seams). If not
retorted then the salt content could be too low or refrigeration temperature
abuse. Without further product details it is difficult to provide a more
definitive answer. Needless to say, don't eat the product!
********************************************
Douglas L. Marshall, Ph.D.
Professor, Mississippi State University
http://www.msstate.edu/dept/fst
Contributing Editor, Food Microbiology
http://www.foodscience.elsevier.com
Department of Food Science, Nutrition &
Health Promotion
Room 110 Herzer, Stone Blvd (courier)
Box 9805 (mail)
Mississippi State, MS 39762-9805 USA
Ph 1-662-325-8722
Fax 1-662-325-8728
********************************************
> -----Original Message-----
> From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
> Behalf Of GregoryScher@ln.amedd.army.mil
> Sent: Wednesday, November 24, 2004 11:47 AM
> To: seafood@ucdavis.edu
> Subject: Caviar defect
>
>
> Any Ideas what may cause this defect in Caviar?
>
> "Inspection results revealed green filamentous structures and slime in the
> caviar, as well as distended lids."
>
>
> Gregory R. Scher
> CW2, USA
> Food Safety & Hygiene
> Alaska District Veterinary Command
> (907)353-5546 Fax: 4854
This archive was generated by hypermail 2b29 : Wed Nov 24 2004 - 11:14:55 PST