Dear colleagues,
Please check on ENTREZ PUBMED on fish parasites clicking on DIPHYLLOBOTHRIDAE
(Diphyllobothrium), ANISAKIDAE (Anisakis)and you will find scientific evidence
that parasitic ictiozoonosis are a serious problem due to consumption of
fish dishes based on raw fish (sashimi, sushi, ceviche, lomi-lomi, etc).
Therefore, you must consider this hazard/risk when dealing with Japanese-style
fish dishes.
Carlos
Carlos A Lima dos Santos
Rua Cel Eurico de Souza Gomes, 510
22620-320 Rio de Janeiro, RJ - Brasil
e-mail: dossantoscarlos@globo.com
'>'-- Mensagem Original --
'>'Date: Thu, 19 Apr 2007 15:22:04 -0700 (PDT)
'>'Subject: Re: Microbiological standards for fresh sushi fish
'>'From: "Amilcar Caputo" <caput100@chapman.edu>
'>'To: "Peter Snyder" <osnyder@hi-tm.com>
'>'Cc: "Seafood HACCP" <seafood@ucdavis.edu>
'>'Reply-To: caput100@chapman.edu
'>'
'>'
'>'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
'>'
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