Microbiology of Frozen Whitebait

Hi,

I am currently writing a hazard analysis risk assessment for the battering and breading of frozen whitebait. I've included all of the more common microorganisms that can create problems but I'm a bit stumped on Clostridium botulinum. I read in several places on the internet that this amounted to as much as 30% of all outbreaks of fish related illness (that's far too big a number to not address) but my understanding is that this particular microbe is an anaerobe, preferring the absence of oxygen. Our product is neither vacuum packed or MAP packaged - so is this microbe still a concern for us? 

I would very much appreciate any comments as I am overthinking this.

Thank You In Advance

I'm not with fish industry, but you're right about clostr. botulinum - that's more for canned or whatever you've mentioned ways of packing. But let's see what fish expects say:)

Hi,

 

I am currently writing a hazard analysis risk assessment for the battering and breading of frozen whitebait. I've included all of the more common microorganisms that can create problems but I'm a bit stumped on Clostridium botulinum. I read in several places on the internet that this amounted to as much as 30% of all outbreaks of fish related illness (that's far too big a number to not address) but my understanding is that this particular microbe is an anaerobe, preferring the absence of oxygen. Our product is neither vacuum packed or MAP packaged - so is this microbe still a concern for us? 

 

I would very much appreciate any comments as I am overthinking this.

 

Thank You In Advance

Hi Dee,

I assume the process is battering/breading of raw fish followed by freezing and the final product is classified as raw frozen. In which case the answer is No. Generic hazard identification attached.

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