Pete, sushi is a fairly young business and that's why even regulators
don't have a comprehensive clear picture of it yet. However, pathogenic
bacteria, histamine, and parasite hazards have been around in this
business for quite a long time and the retailers (at least the major ones)
are definitely aware of that.
As of any other RTE products, Listeria should be a must on your list.
Amilcar
> 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
>
>
Amilcar Caputo
Cell: (714) 448 5355
This archive was generated by hypermail 2b29 : Thu Apr 19 2007 - 15:24:54 PDT