Victor,
Thak you very much.
Pete Snyder
Gonzaga Victor (Contractor), NMRCD Lima wrote:
>Unfortunately no, but we are planning to do additional research about that.
>However we have found pathogens related with gastroenteritis. We also need
>to stablish pathogenicity of those strains we have get.
>
>V.
>
>-----Original Message-----
>From: Otwell,Walter S [mailto:otwell@ufl.edu]
>Sent: Friday, April 20, 2007 8:03 AM
>To: Gonzaga Victor (Contractor), NMRCD Lima; caput100@chapman.edu; Peter
>Snyder
>Cc: Seafood HACCP
>Subject: RE: Microbiological standards for fresh sushi fish
>
>
>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
>
>
>
>
>
-- 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
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