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Food
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Processing Parameters Needed to Control Pathogens in Cold Smoked Fish
Table of Contents
Preface
Science Advisory Board
Scientific and Technical Panel
Reviewers
Additional Acknowledgements
Background
Scope of Work
Executive Summary
Scientific and Technical Panel
Reviewers
Additional Acknowledgements
Background
Scope of Work
Executive Summary
Chapter I. Description of the Situation
1. Introduction
2. Cold-smoked fish
4. The dilemma
5. Summary
References
2. Cold-smoked fish
2.1 Definition
2.2 Generalized description of the process
2.3 Microbiology of products
3. Potential health hazards2.2 Generalized description of the process
2.3 Microbiology of products
4. The dilemma
5. Summary
References
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes
Scope
1. Introduction
2. Prevalence in water, raw fish, and smoked fish
3. Effect of various processing steps
5. Source of contamination
6. Control of Listeria monocytogenes
6.1 Control in the processing environment
8. Research needs
References
1. Introduction
2. Prevalence in water, raw fish, and smoked fish
3. Effect of various processing steps
3.1 Freezing
3.2 Salting/drying
3.3 Smoking process
4. Growth in refrigerated smoked fish3.2 Salting/drying
3.3 Smoking process
5. Source of contamination
6. Control of Listeria monocytogenes
6.1 Control in the processing environment
6.1.1 Training of staff
6.1.2 Reduction or elimination
6.1.3 Monitoring contamination
6.2 Prevention of growth in the product
6.1.2 Reduction or elimination
6.1.3 Monitoring contamination
6.2.1 Frozen storage
6.2.2 Carbon dioxide
6.2.3 Nitrite
6.2.4 Lactate
6.2.5 Sorbate
6.2.6 Bacteriocins
6.2.7 Background microflora
7. Conclusions6.2.2 Carbon dioxide
6.2.3 Nitrite
6.2.4 Lactate
6.2.5 Sorbate
6.2.6 Bacteriocins
6.2.7 Background microflora
8. Research needs
References
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E
Scope
1. Introduction
2. Prevalence in water, raw fish, and smoked fish
3. Growth in refrigerated smoked fish
4. Effect of processing steps and preservation parameters
6. Research needs
References
1. Introduction
2. Prevalence in water, raw fish, and smoked fish
3. Growth in refrigerated smoked fish
4. Effect of processing steps and preservation parameters
4.1 Freezing
4.2 Cold smoking
4.3 Combinations of salt and low temperature
4.4 Atmosphere
4.5 Nitrite
4.6 Lactate
4.7 Sorbate
4.8 Role of background microflora
5. Conclusions4.2 Cold smoking
4.3 Combinations of salt and low temperature
4.4 Atmosphere
4.5 Nitrite
4.6 Lactate
4.7 Sorbate
4.8 Role of background microflora
6. Research needs
References
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines
Scope
1. Introduction
6. Research needs
References
1. Introduction
1.1 Safety aspects
2. Toxicity
2.1 Histamine toxicity
2.2 Toxicity potentiators
3. Prevalence in fish
2.2 Toxicity potentiators
3.1 Muscle type
3.2 Microflora
4. Effect of processing steps
3.2 Microflora
4.1 Gutted versus ungutted fish
4.2 Effect of post-harvest handling
4.3 Freezing
4.4 Salting
4.5 Smoked product
4.6 Packaging
4.7 Other miscellaneous considerations
5. Conclusions4.2 Effect of post-harvest handling
4.3 Freezing
4.4 Salting
4.5 Smoked product
4.6 Packaging
4.7 Other miscellaneous considerations
6. Research needs
References
Chapter V. Potential Hazards in Cold Smoked Fish: Parasites
Scope
1. Introduction
2. Prevalence of parasites in raw, frozen, and smoked fish
3. Incidence
4. Effects of processing steps and their use in controlling parasites
6. Research needs
References
1. Introduction
2. Prevalence of parasites in raw, frozen, and smoked fish
3. Incidence
4. Effects of processing steps and their use in controlling parasites
4.1 Salting and cold-smoking
4.2 Freezing
4.3 Irradiation
5. Conclusions4.2 Freezing
4.3 Irradiation
6. Research needs
References
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing
Scope
1. Receiving
2. Fresh or frozen storage
3. Thawing, washing, and rinsing
4. Butchering and evisceration
5. Washing and rinsing
6. Sorting, sizing, and salting
7. Rinsing, draining, and preparation
8. Drying and cold-smoking
9. Cooling
10. Slicing and cutting
11. Packaging and labeling
12. Storage and distribution
13. Retail
14. Consumer
References
1. Receiving
2. Fresh or frozen storage
3. Thawing, washing, and rinsing
4. Butchering and evisceration
5. Washing and rinsing
6. Sorting, sizing, and salting
7. Rinsing, draining, and preparation
8. Drying and cold-smoking
9. Cooling
10. Slicing and cutting
11. Packaging and labeling
12. Storage and distribution
13. Retail
14. Consumer
References
Conclusions and Research Needs
Glossary
References
Appendix A: Summary of Cold-Smoked Process
Appendix B: On-Board and Aquaculture Post-Harvest Handling of Fish
Appendix C: Verification Procedures and Corrective Actions during Cold-Smoked Processing
Appendix D: Industry Survey
A report of the Institute of Food Technologists for the Food and Drug Administration of the U.S. Department of Health and Human Services
submitted March 29, 2001
IFT/FDA Contract No. 223-98-2333
Task Order 2
Processing Parameters Needed to Control Pathogens in Cold Smoked Fish
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