Well, guys, if you look at the "Fish and Fisheries Products Hazards &
Control Guidance" (third edition), there are some Tuna (specially small
ones) that do have parasite's hazards. That's on page 36.
Regards,
Amilcar Caputo, M.S.
Fuji Food Products, Inc.
> No parasites of health concern? Really? I seem to remember reading in
> Desowitz's book (New Guinea Tapeworms and Jewish Grandmothers) about
> someone getting a rather nasty (round?) worm from eating raw tuna. Pete
>
>
> Peter A. Nelson
> Marine Advisor
> California Sea Grant
> Adjunct Professor
> Dept Fish. Biol., Humboldt State University
> 2 Commercial Street, Suite 4
> Eureka, California 95501
>
> Tel 707.443.8369
> Fax 707.445.3901
> panelson@ucdavis.edu
>
>
> On Jan 10, 2007, at 10:36 AM, John Kaneko wrote:
>
>> Janani,
>>
>> What species of tuna are you referring to as "red tuna". Do you
>> mean yellowfin, bigeye, or bluefin?
>>
>> These species of tuna are commonly eaten raw as sashimi. They do
>> not contain parasites of public health concern in the edible
>> muscle. Therefore freezing these fish prior to raw consumption is
>> not necessary.
>>
>> Freezing temperatures for tuna for other reasons such as
>> transportation, storage, etc. depends on the intended end use. For
>> canning raw material, freezer temperatures need not be very low.
>> The raw frozen tuna oxidizes and turns brown. But after cooking and
>> canning, the color of the raw muscle is not an issue.
>>
>> To retain the natural red color and muscle clarity required for the
>> sashimi market, freezing must be done at sea immediately and at
>> ultra low temperatures (ULT). This requires specialized equipment.
>> ULT frozen tuna is common in Japan because of the distance the fish
>> must travel from the fishing grounds to the market and not because
>> of a parasite food safety risk.
>>
>> Frozen tuna treated with carbon monoxide does not need to be frozen
>> or shipped at ultra low temperatures because the carbon monoxide
>> prevents the natural oxidation that would otherwise result in the
>> normal color change from red to brown. Carbon monoxide treated tuna
>> retains its unnatural red color without requiring ULT freezer
>> temperatures.
>>
>> Aloha,
>>
>> John Kaneko MS, DVM
>> PacMar Inc.
>> Honolulu, Hawaii
>> ----- Original Message -----
>> From: Janani Tulasendrapuram
>> To: seafood@ucdavis.edu
>> Sent: Wednesday, January 10, 2007 6:09 AM
>> Subject: Parasites in Red Tuna
>>
>> Good morning,
>> This is regarding parasites in Red Tuna. Is there a published
>> lethality table that deals with temperatures above -20C? FDA says
>> -35C for 15 hours is a good as -20C for 7 days. But what if you
>> could only guarantee -10C in the transportation chain? How many
>> days at -10C would you need?
>> I would appreciate it, if anyone can pass along any information
>> regarding the above.
>>
>> Thanks and have a nice day!
>>
>>
>> -Janani Tulasendrapuram
>>
>
>
Amilcar Caputo
Cell: (714) 448 5355
This archive was generated by hypermail 2b29 : Wed Jan 10 2007 - 16:52:22 PST