Hi Peter and Seafood HACCP Discussion List Subscribers,
The FDA HACCP reference that Andrew is referring to is the "Fish and
Fisheries Products Hazards and Controls Guidance Chapter 16: Pathogen
Survival through Cooking". It is on the web at:
http://www.cfsan.fda.gov/~comm/haccp4p.html and says the following:
"Selection of the target pathogen is critical. Generally, Listeria
monocytogenes is selected, because it is regarded as the most heat
tolerant, food-borne pathogen that does not form spores. Cooking processes
are not usually designed to eliminate spores of pathogens. Determining the
degree of destruction of the target pathogen is also critical. Generally,
a reduction of six orders of magnitude (six logarithms) in the level of
contamination is suitable."
Appendix 4, "Bacterial Pathogen Growth and Inactivation" of the FDA's
Guidance provides additional information.
http://www.cfsan.fda.gov/~comm/haccp4x4.html
The Hazards Guidance table of contents is at:
http://www.cfsan.fda.gov/~comm/haccp4.html
Please note, the FDA is updating the Guidance. News about the new
edition is expected to be announced later on this year.
Pamela Tom
Sea Grant Extension Program
On Wed, 5 Apr 2006, Andrew Strak wrote:
> 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.
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