Howard Tenen/Quirch
04/18/2008 07:03 AM
To
"David Doble" <DDoble@pacseafood.com>
cc
Subject
RE: Smoked Lox Pathogen Control
Vanessa,
David is right. C.Bot does not come into effect in this process. Listeria
is the only issue. In your clean down process, You should be using a
Quaternary Sanitizer on all food contact surfaces, this inhibits the
growth of L. Monocytogenes. You should have as part of your HACCP Plan, or
in you SSOP a written procedure for Listeria reduction either by and
approved additive to the smoking process or at the minimum, in your clean
down.As far as your product in the cold smoke process, I understand that
here are a few companies using a LACTIC Bacteria or a Strain of C.
piscicola to inhibit the growth of Listeria in the vacuum package. This
bacteria ( C. piscicola) drastically reduces L. m. in the package and does
not effect the flavor profile.
Howard
Howard Tenen
Quality Control/Technical Services
Manager
Quirch Foods.
Office: 305-691-3535 EXT 271
Fax: 1-305-593-0272
E-mail: Howard.Tenen@quirchfoods.com
"David Doble" <DDoble@pacseafood.com>
Sent by: owner-seafood@ucdavis.edu
04/17/2008 04:01 PM
To
"Vanessa Broadnax" <vanessa@baldorfood.com>, <seafood@ucdavis.edu>
cc
Subject
RE: Smoked Lox Pathogen Control
Thanks Vanessa, I should have clarified....
C. bot is not an issue for storage as it is a frozen storage.
The target pathogen for control would be L. monocytogenes.
the challenge is created when cold smoking as temperatures do not reach a
kill level for L.m.
Looking to see what information folks may have on the control of Lm in
cold smoked fish.
thanks!!
David
David Doble
QC Manager
Pacific Seafood
Pacific Smoking
16797 SE 130th
Clackamas Oregon 97015
503-905-4582
ddoble@pacseafood.com
"Inspect what you Expect"
P please don't print this e-mail unless you really need to
-----Original Message-----
From: Vanessa Broadnax [mailto:vanessa@baldorfood.com]
Sent: Thursday, April 17, 2008 12:59 PM
To: David Doble; seafood@ucdavis.edu
Subject: RE: Smoked Lox Pathogen Control
Good Afternoon:
Please keep it at 38*F or under to control Clostridium Botulinum.
Regards,
Vanessa C.Broadnax, MS,Tech.Mgmt.CQA,CMQOE
HACCP Manager
Baldor Specialty Foods Inc.
511 Barry Street
Bronx, New York 10474
Telephone: 718.304.4536
Fax: 718.328.9944
Committed To Food Safety
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of David Doble
Sent: Thursday, April 17, 2008 3:33 PM
To: seafood@ucdavis.edu
Subject: Smoked Lox Pathogen Control
Was wondering if anyone would like to share with their experience with
controlling Pathogens in Cold Smoked Salmon.
Any input would be appreciated.
David
David Doble
QC Manager
Pacific Seafood
Pacific Smoking
16797 SE 130th
Clackamas Oregon 97015
503-905-4582
ddoble@pacseafood.com
"Inspect what you Expect"
P please don't print this e-mail unless you really need to
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