A study carried out by the University of British Columbia has found traces of listeria in ready to eat fish products, the products sole in Metro Vancouver. UBC food microbiologist Kevin Allen tested a total of 40 ready-to-eat fish samples prior to their best before date. Purchased from seven large chain stores and 10 small retailers in Metro Vancouver, these products included lox, smoked tuna, candied salmon and fish jerky.
Mr Allen says although the listeria monocytogenes levels in the ready-to-eat fish products met federal guidelines, the bacteria can multiply during handling and storage – particularly toward the end of shelf life. “Additional handling of ready-to-eat foods in stores, such as slicing, weighing, and packaging, may increase the potential for cross-contamination,” says Mr Allen. “While listeria bacteria can be killed by high heat, most people eat these fish products without further cooking.” Read more ...
This blog is written by Martin Little, The Aquaculturists, published and supported by the International Aquafeed Magazine from Perendale Publishers. To get your copy of 'PPLAPP' click here.
Mr Allen says although the listeria monocytogenes levels in the ready-to-eat fish products met federal guidelines, the bacteria can multiply during handling and storage – particularly toward the end of shelf life. “Additional handling of ready-to-eat foods in stores, such as slicing, weighing, and packaging, may increase the potential for cross-contamination,” says Mr Allen. “While listeria bacteria can be killed by high heat, most people eat these fish products without further cooking.” Read more ...
This blog is written by Martin Little, The Aquaculturists, published and supported by the International Aquafeed Magazine from Perendale Publishers. To get your copy of 'PPLAPP' click here.
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