Hi Peter,
Please refer to the FDA HACCP for cooked fishery products. That's
Listeria m. identified as a target pathogen based on risk assessment and
in most instances it would be 6D processing. Unless you want to go with
fully cooked product for refrigerated storage and then the cooking for
6D of Clostridium b. B may be the target. I do not think that under the
existing Food Code 2005 any Food Establishment can processed any fish
under ROP unless the product is frozen all the time.
Best regards,
Andrew Strak
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Peter Snyder
Sent: Wednesday, April 05, 2006 12:32 PM
To: seafood@ucdavis.edu
Subject: Cooking fish sous vide.
Some chefs in the US are doing fish cooking sous vide such as salmon at
125F. In retail the target organism for fish and meat is Salmonella and
at 125F the D value is like 50 minutes. Normally the FDA code wants a 5
D reduction of Salmonella which would mean the fish would have to be
cooked for over 4 hours. My question is whether Salmonella is the
correct target pathogen or whether Vibrio or Anisakis, which are much
easier to inactivate, would be appropriate?
Pete
-- O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management 670 Transfer Road, Suite 21A, St Paul, MN 55114 http://www.hi-tm.com Tel 651-646-7077 Fax 651-646-5984 One Worldwide qualified set of food safety guidelines. CONFIDENTIALITY NOTICE The information in this message is intended only for the addressee or the addressee's authorized agent. The message may contain information that is privileged, confidential, or otherwise exempt from disclosure. If the reader of this message is not the intended recipient or the recipient's authorized agent, then you are notified that any dissemination, distribution or copying of this message is prohibited. If you have received this message in error, please reply to the sender and then delete the message.
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