/*Dear List Members,*/
I have a question related to Snow crab meat packaged in inyected PP
cans with aluminum lid-cover-top (King plastic). The product was
pasteurized at 90°C for 40 minutes (which is equivalent to a reduction
of 6 log cycles of Clostridium botulimun type B in esporulated state,
according to the ECFF guidelines, F_o =10[min] @ 90[°C].
http://seafood.ucdavis.edu/haccp/compendium/Chapt05.htm#FDA%20Guidelines).
At the time being, the refrigerated product (until 8°C) has a shelf-life
of 8 months (the product still has microbiologic stability since the test
taken in November 2005). Analysis has been carried out since that date,
and there is a total absence anaerobe microorganisms and has been confirmed
in all samples. According to the observed in the retail market in the US,
the Crab products "pasteurized blue crab meat" have a shelf-life of 12 months
under proper refrigeration, and a thermal treatment of F_o =31[min] @ 85[°C],
without using TTI. The examples of the production companies are:
www.onecrab.com <http://www.onecrab.com>, www.phillipsfoods.com <http://www.phillipsfoods.com>, www.marylandseafood.org <http://www.marylandseafood.org>, among others.
Normative References/HACCP:
http://seafood.ucdavis.edu/haccp/compendium/Chapt05.htm
http://www.cfsan.fda.gov/~comm/haccp4q.html <http://www.cfsan.fda.gov/%7Ecomm/haccp4q.html>
The main interrogatives we have are as follow:
1. For FDA, under which regulations/norms are the production /commercialization
of pasteurized blue crab meat regulated? And which are the requirements for
production/importation?
2. Is the use of TTIs on C. botulinum (series L5-8 from Vitsab) required on
pasteurized products?
/*
Ricardo Simpson, Ph.D.*/
Associate Professor
Universidad Santa María
CHILE
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