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Microbiological testing required for Frozen IVP Fish Fillets?


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#1 Seafood Safety 2008

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Posted 27 September 2018 - 08:50 PM

Hi All,

 

I want to get some microbiological testing conducted for Frozen IVP Fish Fillets (from non-histamine producing farmed finfish) before releasing the product. This product might be exposed to high temperature for a certain period of time but that high temperature did not exceed 33oF (0.5 oC) (based on the temperature logger placed on the product )

 

What testing parameters below should I order a private Lab to do in order to safely release the product?

 

Total Plate Count, Clostridium botulinum, Clostridium perfringens, Mesophilic Anaerobic Spore formers, E. coli, Staphylococcus aureus, Salmonella, Yeast and mold and  decomposition.

 

Any missing micro-organisms that need to be tested? 

 

Looking forwards to hearing from you soon.

 

Thanks

 

O.C

 

 



#2 Charles.C

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Posted 27 September 2018 - 09:32 PM

Hi All,

 

I want to get some microbiological testing conducted for Frozen IVP Fish Fillets (from non-histamine producing farmed finfish) before releasing the product. This product might be exposed to high temperature for a certain period of time but that high temperature did not exceed 33oF (0.5 oC) (based on the temperature logger placed on the product )

 

What testing parameters below should I order a private Lab to do in order to safely release the product?

 

Total Plate Count, Clostridium botulinum, Clostridium perfringens, Mesophilic Anaerobic Spore formers, E. coli, Staphylococcus aureus, Salmonella, Yeast and mold and  decomposition.

 

Any missing micro-organisms that need to be tested? 

 

Looking forwards to hearing from you soon.

 

Thanks

 

O.C

 

Hi Seafood Safety,

 

how long a period of time ?


Kind Regards,

 

Charles.C


#3 Seafood Safety 2008

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Posted 27 September 2018 - 10:22 PM

Hi Seafood Safety,

 

how long a period of time ?

 

Ambient temperature reached and stayed between 20oF to 33oF for 2.5 days total (or 60 hours) 

 

Thanks

 

O.C



#4 Charles.C

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Posted 28 September 2018 - 05:38 AM

Ambient temperature reached and stayed between 20oF to 33oF for 2.5 days total (or 60 hours) 

 

Thanks

 

O.C

 

Hi Seafood Safety,

 

The significant safety-related data is for the product temperature-time profile. Typically via the core temperature. The specific requirements to evaluate overall product safety status may relate to the details of the event.

 

Information on microbial species' safety characteristics vs time is given in the excellent FDA Fishery Hazards Guidance text.i expect you are familiar with this volume.

 

I enclose an extracted Table of various typical, potential, (Safety-related) bacterial species and their T vs t control requirements -

 

Attached File  time-temperature microbial safety relations.pdf   209.38KB   13 downloads

 

PS - I assume "ambient" above  meant  the temperature in a storage, freezer etc.


Kind Regards,

 

Charles.C


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#5 FurFarmandFork

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Posted 28 September 2018 - 11:33 PM

Ditto charles, use the existing time/temp fishery guidance, which is also duplicated in the PC appendix 3 (see table 3B).

 

I encourage you to follow those guidelines and not try to test your way to safety.


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.




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