Microbiological Analysis of raw fish?

Microbiological Analysis of raw product? Am currenlty sampling 3 products per month ...small fish company ...should I increase sample amounts ....is there a standard ? Anyone?

val

dredging my Memory from my degree as very quick way to check if the Micro results ar high with fish is to turn off the lights and see if it Glows!

I kid you not

some of the key bacteria which grow on seafood glow in the dark.

More helpfully there are a large number of guide documents refered to in the back of ISO22000 which relate to Fish and Seafood.

EG: CAC/RCP 52-2003, CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS

Unfortunatley I don't have a copy, perhaps someone else can help you. I'm sure you will be abe to find this available on the internet but it is likley to be for sale.

Your question relates to the Validation aspects of ISO22000 and you might find it useful to look at some of the other threads to see if you get inspiration

James

Dear Val,
Sorry very late comment, never noticed yr post.
You omitted to say what fish and what items (pathogens whatever) you were checking at the moment.
Sampling frequency will depend somewhat on consistency of results coming back and for what item and any customer's requirements and how accurately you want to know and ….
There are lots of micro. standards, depending on origin, destination, fish etc. Some are recommended, eg ICMSF, others official, some links -----

http://grande.nal.us...2&topic_id=1501

http://www.fao.org/d.....ity assurance



Rgds / Charles.C

Microbiological Analysis of raw product? Am currenlty sampling 3 products per month ...small fish company ...should I increase sample amounts ....is there a standard ? Anyone?

Hello Val

Sorry I am late.

Just some comments about your questions although I am sure you has already find the answer.

Samplind is one thing; what to look for is another thing and which and how many of your products & frequency is another.

I was dealing with this matter recently.

Finally I follow the specifications ( max bacteriological level ) set on European Regulations and Local/Country Regulations. And so far my sampling plan is based on lot size and type of supplier which is set in the HACCP plan and in the Sampling Plan instruction.

I think that there is a long way till the regulations to be more specific.

For example, histamine samplig plan.

n=9 c=2 n=100 M=200

¿ how to interpretate this ?
We get the same informatition doing this in a lot of 300 Kg and in a lot of 120000 Kg?

So far in my country the official authorities only ask for histamine results, no matter how many.

Regards
Esther