Although Type E is a marine version, there is some overlap with Type A, specially for bottom feeders near the coast. Even more specially where salmon cages may be around, any feed that misses the salmon cage will be eaten by bottom feeders such as lobster and the feed is not sterile. (also may contain medications and canthaxanthin)
If the product is a low acid food and the only hurdle to growth of C. botulinum is refrigeration then there is a risk. Presumably in a chill soup the amount of heat treatment is held to a minimum so the product has not undergone heat treatment sufficient to kill spores of Type E or A but probably has killed off vegetative cells.
There are probably only two further methods. Time temperature indicators (TTI) or the use of Nisin.
I have no info on enzymes or Nisin.
"Keith E. Molesworth" <keith.molesworth@chesapeakegardens.com> wrote: I have some questions about c bot type e and the nonproteolytic forms
types b&f with regard to the North American Lobster
Are these pathogens specifically associated with the species homarus
americanus. Is the presence of lysozymes that may aid pathogen spore
survival a concern. What are some CCP measures one might employ in a
cook chill soup process with MAP packaging and refrigerated distribution
to preclude toxin formation
Thank you
Keith Molesworth
Culinary Director
Chesapeake Gardens
Brendan McHugh
CCP International
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