Do you have any data on consequences in terms of actual illnesses related to these observations?
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf Of Gonzaga Victor (Contractor), NMRCD Lima
Sent: Friday, April 20, 2007 8:34 AM
To: 'caput100@chapman.edu'; Peter Snyder
Cc: Seafood HACCP
Subject: RE: Microbiological standards for fresh sushi fish
Dear group:
I´m conducting some research about food safety in my country. I conducted a
study about histamine level in retail and wholesale fish markets including
mahi-mahi, bonito, and mackerel. Our results showed higher histamine levels
in retail fish markets in comparation to whosesale, so histamine levels
should be considered in the pool. Other study I´m conducting is about
bacterial contamination of a typical food highly consumed by turists
visiting South America and prepared with little pieces of raw fish which are
marinated in lemon juice. Our first results are showing different species of
vibrionaceas and high concentration of fecal coliforms and E. coli.
In conclusion, vibrionaceas and pathogens related to mishandling
(Salmonella, Staphylococcus, Shygella) and inappropriate storing (histamine
and Listeria) should be a MUST on your list.
Regards,
Víctor
-----Original Message-----
From: Amilcar Caputo [mailto:caput100@chapman.edu]
Sent: Thursday, April 19, 2007 5:22 PM
To: Peter Snyder
Cc: Seafood HACCP
Subject: Re: Microbiological standards for fresh sushi fish
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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