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Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish

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Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish 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 Table of Contents Preface ........................................................................ S-1058 7. Conclusions ....................................................................... S-1079 8. Research needs ................................................................. S-1079 Science Advisory Board .......................................... S-1058 References ............................................................................. S-1080 Scientific and Technical Panel ............................... S-1058 Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E Reviewers .................................................................. S-1058 Scope ...................................................................................... S-1082 1. Introduction ....................................................................... S-1082 Additional Acknowledgments ............................... S-1058 2. Prevalence in water, raw fish, and smoked fish .............. S-1083 3. Growth in refrigerated smoked fish ................................. S-1083 Background ...............................................................S-1059 4. Effect of processing steps and preservation parameters S-1084 4.1 Freezing Scope of Work ............................................................ S-1061 4.2 Cold smoking 4.3 Combinations of salt and low temperature Executive Summary ................................................. S-1062 4.4 Atmosphere 4.5 Nitrite Chapter I. Description of the Situation 4.6 Lactate 1. Introduction ....................................................................... S-1067 4.7 Sorbate 2. Cold-smoked fish .............................................................. S-1067 4.8 Role of background microflora 2.1 Definition ..................................................................... S-1067 5. Conclusions ....................................................................... S-1086 2.2 Generalized description of the process ...................... S-1068 6. Research Needs ................................................................. S-1087 2.3 Microbiology of products ............................................ S-1068 References ............................................................................. S-1087 3. Potential health hazards .................................................. S-1069 4. The dilemma ...................................................................... S-1070 Chapter IV. Potential Hazards in Cold-Smoked Fish: 5. Summary ............................................................................ S-1071 Biogenic Amines References ............................................................................. S-1071 Scope ...................................................................................... S-1088 1. Introduction ....................................................................... S-1088 Chapter II. Potential Hazards in Cold-Smoked Fish: 1.1 Safety aspects Listeria monocytogenes 2. Toxicity ............................................................................... S-1089 Scope ...................................................................................... S-1072 2.1 Histamine toxicity 1. Introduction ....................................................................... S-1072 2.2 Toxicity potentiators 2. Prevalence in water, raw fish, and smoked ...................... S-1072 3. Prevalence in fish .............................................................. S-1089 3. Effect of various processing .............................................. S-1074 1.1 Muscle type 3.1 Freezing ........................................................................ S-1074 1.2 Microflora 3.2 Salting/drying .............................................................. S-1074 4. Effect of processing steps ................................................. S-1090 3.3 Smoking process .......................................................... S-1074 4.1 Gutted compared to ungutted fish 4. Growth in refrigerated smoked fish ................................. S-1074 4.2 Effect of postharvest handling 5. Source of contamination ................................................... S-1075 4.3 Freezing 6. Control of Listeria monocytogenes ..................................... S-1076 4.4 Salting 6.1 Control in the processing ............................................ S-1076 4.5 Smoked product 6.1.1 Training of staff 4.6 Packaging 6.1.2 Reduction or elimination 4.7 Other miscellaneous considerations 6.1.3 Monitoring contamination 5. Conclusions ....................................................................... S-1097 6.2 Prevention of growth in the product .......................... S-1078 6. Research needs ................................................................. S-1097 6.2.1 Frozen storage References ............................................................................. S-1098 6.2.2 Carbon dioxide 6.2.3 Nitrite Chapter V. Potential Hazards in Cold-smoked Fish: 6.2.4 Lactate Parasites 6.2.5 Sorbate Scope ...................................................................................... S-1100 6.2.6 Bacteriocins 1. Introduction ....................................................................... S-1100 6.2.7 Background microflora 2. Prevalence of parasites in raw, frozen, and smoked fish S-1100 SUPPLEMENT TO VOL. 66, NO. 7, 2001—JOURNAL OF FOOD SCIENCE S-1055 Special Supplement to the Journal of Food Science 3. Incidence ........................................................................... S-1101 10. Slicing and cutting ........................................................... S-1108 4. Effects of processing steps and their use in controlling para­ 11. Packaging and labeling ................................................... S-1108 sites ........................................................................................ S-1101 12. Storage and distribution ................................................. S-1110 4.1 Salting and cold smoking 13. Retail ................................................................................ S-1111 4.2 Freezing 14. Consumer ........................................................................ S-1111 4.3 Irradiation References ............................................................................. S-1111 5. Conclusions ....................................................................... S-1102 6. Research needs ................................................................. S-1102 Conclusions and Research Needs ........................S-1113 References ............................................................................. S-1102 Glossary ..................................................................... S-1116 Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing Appendix A: Summary of Cold-Smoked ProcessS-1118 Scope ...................................................................................... S-1104 1. Receiving ............................................................................ S-1104 Appendix B: On-Board and Aquaculture Postharvest 2. Fresh or frozen storage ...................................................... S-1105 Handling of Fish ....................................................... S-1120 3. Thawing, washing, and rinsing ........................................ S-1105 4. Butchering and evisceration ............................................ S-1105 Appendix C: Verification Procedures and Corrective 5. Washing and rinsing .......................................................... S-1106 Actions During Cold-Smoked Processing ...........S-1121 6. Sorting, sizing, and salting ................................................ S-1106 7. Rinsing, draining, and preparation ................................. S-1106 Appendix D: Industry Survey ................................ S-1122 8. Drying and cold smoking .................................................. S-1107 9. Cooling ............................................................................... S-1107 List of References .....................................................S-1128 The content of this publication does not necessarily reflect the views or policies of the Department of Health and Human Services, nor does mention of trade names, commercial products, or organizations imploy endorsement by the U.S. Government. Additional copies of this issue of Journal of Food Science, which includes this supplement, are available while supplies last. Send check or money order (U.S. dollars, U.S. bank) for $30 made out to “Institute of Food Technologists”, to the IFT Customer Service Department, 221 N. LaSalle St., Suite 300, Chicago, IL 60601. The information in this supplement is also available for free at the IFT Website (www.ift.org) in PDF format, and at the FDA Website (www.fda.gov) in HTML format. S-1056 JOURNAL OF FOOD SCIENCE—SUPPLEMENT TO VOL. 66, NO. 7, 2001 Processing Parameters Needed to Control Pathogens in Cold-smoked Fish SCIENTIFIC AND TECHNICAL PANEL Panel Chair and Senior Science Advisor Frank F. Busta, Ph.D. University of Minnesota Panel Members Gleyn E. Bledsoe,
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