> What are the standard tests actually performed in seafood processing
> plants to ensure adequate sanitation?
>
> (as opposed to what sorts of testing is available)
>
> Thanks for all help.
>
> --
> Liz Brown
> Seafood Technology Program
> Sheldon Jackson College
> 801 Lincoln Street
> Sitka, Alaska 99835
> 907-747-2554
> lbrown@sj-alaska.edu
>
Liz:
Besides the simple visual inspection, we do swab testing for the
presence/absence of faecal coliforms. A swab is placed in EC broth
with a gas tub and incubated 24 hours at 45.5 degrees C in a water
bath. We look for growth and gas formation for quick, pretty reliable
feedback.
The test is not sophisticated and technically incubation in Laural
Sulphate Broth first followed by a transfer should be done. But at
the risk of a few false positives, we can use a method that doesn't
require a microbiologist. Anyone with a little technical expertise
can do it. Perhaps more importantly, the micro - information turn
around time is fast, easy to understand and simple to track over
the long term. This means management and clean up crews can and do
actually use the feedback! And in the long run that's what counts!
Steve Saunders
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Steve Saunders, Quality Assurance and Technical Training
National Sea Products Ltd., Lunenburg, Nova Scotia
saundrs@natsea.ca, ssaunder@fox.nstn.ca
Home tel. 902-624-9361
Work tel. 902-634-8811 ext 3427 Work fax. 902-634-4785
Personal web page: http://www.chebucto.ns.ca/~chess/Profile.html
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