Please pardon the commercial message here, but the LM issues raised here are why our company has seen such a growth in the use of Chlorine Dioxide in various process stages in the seafood industry........this chemical solution can dramatically reduce/eliminate listeria mono. on most seafood products.
Jeffrey Brusseau
Sent via BlackBerry from T-Mobile
-----Original Message-----
From: "Amilcar Caputo" <caput100@chapman.edu>
Date: Mon, 4 Feb 2008 18:42:36
To:"Scher, Gregory R CW3 MIL USA FORSCOM" <gregory.scher@us.army.mil>
Cc:"Charles Daxboeck" <biodax@mail.pf>, seafood@ucdavis.edu
Subject: RE: Listeria monocytogenes
Yes, but if the product comes contaminated already, the environmental
programs for sushi (especially the ones containing sashimi) operations
would be useless. Remember freezing prevents the growth of bacteria, but
it doesn't effectively kill them.
If the operations at the vessel levels are good, I would add a listeria
test just as a confirmation. A negative test with accompanying CoA would
do it for the lot (and lots are usually big).
Listeria in fish like salmon are extremely (and scarely) common. Until
couple of years ago nobody really worried about it. However, with the
sushi industry booming, it makes it very risky not to have this hazard
controlled.
Another fact to be considered is if this product will make to the US,
which has a zero tolerance for Listeria. If not, I wouldn't worry about
it as many other countries allow it to a certain level.
Amilcar Caputo, M.S.
> If you have an environmental monitoring program (drains, ect) that shows
> L.m. is absent in your processing areas, I would not do end item testing.
> This would be reflected in your hazard analysis. Environmental testing
> along with good SSOPs and GMPs would make this risk negligible.
>
> v/r
>
>
> Gregory R. Scher
> CW3, VC
>
>
>
>
> _____
>
> From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
> Behalf Of Charles Daxboeck
> Sent: Friday, February 01, 2008 1:49 PM
> To: seafood@ucdavis.edu
> Subject: Listeria monocytogenes
>
>
> Dear list : In reviewing some HACCP plans, I have been questioned as to
> whether it is appropriate to consider testing for L. monocytogenes in (or
> on) IQF - frozen at sea - fish (mostly tuna) loins, or quarters as this is
> by some considered a potential significant biological hazard and thus a
> CCP. Given a "best by" date of at least 18 months in the frozen form (< -
> 18°C) and the fact that this product could eventually be consumed raw or
> very lightly cooked after thawing, and that aboard the longline vessels
> GMP and SSOP are fully complied with (including daily contact surface
> aerobic plate count testing after disinfection), would it be reasonably
> likely that the finished product as it leaves the vessel presents a
> significant hazard for L. mono ? Does anyone on the list have reliable
> published data concerning results such analyses on any IQF fishery product
> ? Thanking all in advance, sincerely Dr. Charles Daxboeck. Biodax
> Consulting, Tahiti.
>
Amilcar Caputo
Cell: (714) 600 5461
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