Microbiological testing required for Frozen IVP Fish Fillets?

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 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 ?

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

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 -

time-temperature microbial safety relations.pdf   209.38KB   18 downloads

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

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.