Good Morning
More and more sushi raw fish is being sold in sushi bars and I am
writing retail HACCP plans for some of them. While much of this fish is
pasteurized or smoked, I can't find any raw sushi fish suppliers
actually doing microbiological validation of the safety of this raw fish
per the FDA Fish and fisheries Products Hazards and Control Guidelines.
FDA doesn't seem to do any. The parasites don't seem to be a problem.
But I do hear, occasionally, of Vibrio outbreaks caused by raw sushi fish.
Can anyone tell me if there are some pathogenic microbiological tests
they believe suppliers should do, and the frequency, to assure the
microbiological safety of sushi fish to retail outlets?
Pete Snyder
-- O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management 670 Transfer Road, Suite 21A; St Paul, Minnesota 55114; USA http://www.hi-tm.com Tel 651-646-7077 FAX 651-646-5984 One worldwide uniform set of retail food safety guidelines
This archive was generated by hypermail 2b29 : Thu Apr 19 2007 - 08:00:31 PDT