Handling Seafood
Control Measures:
- Campylobacter species
Hazards from C. jejuni can be controlled by thoroughly cooking seafood and by stressing the importance of proper (and frequent) hand and equipment washing and sanitary food-handling practices. Since the infective dose of C. jejuni is thought to be small, time/temperature abuse of food products could result in this illness.
- Listeria Monocytogenes
Hazards from L. monocytogenes can be prevented by thoroughly cooking seafood and by preventing cross-contamination once the seafood is cooked. Since the infective dose of L. monocytogenes is thought to be small, time/ temperature abuse of food products may not be necessary to result in illness.
- Salmonella
Hazards from Salmonella can be prevented by heating seafood sufficiently to kill the bacteria (e.g., 24 s at 165ºF), holding chilled seafood below 4.4ºC (40ºF), preventing post-cooking cross-contamination and prohibiting people who are ill or are carriers of Salmonella from working in food operations.
- Staphylococcus aureus
Hazards from S. aureus can be controlled by minimizing time/temperature abuse of seafood, especially after cooking, and requiring that food handlers engage in proper hygiene.
- Vibrio spp.
Hazards from Vibrio can be prevented by cooking seafood thoroughly and by preventing cross-contamination once the seafood is cooked. Freezing is ineffective in killing the bacteria.
Storing:
- Store live oysters, clams and mussels in the refrigerator. Keep damp by placing in shallow bowl with a wet paper towel draped over them.
- Keep fresh shucked oysters, scallops and clams in their own container and store in the refrigerator. For best results, surround the container with ice.
- Store live lobster and crab in the refrigerator in moist packaging, but not in airtight containers.
- Just before opening and cooking scallops, mussels, clams or oysters in the shell, they should be scrubbed under cold water.
- Handle all seafood with care. Seafood with bruises or punctures will spoil more rapidly.
Control Measures:
- Campylobacter species
Hazards from C. jejuni can be controlled by thoroughly cooking seafood and by stressing the importance of proper (and frequent) hand and equipment washing and sanitary food-handling practices. Since the infective dose of C. jejuni is thought to be small, time/temperature abuse of food products could result in this illness.
- Listeria Monocytogenes
Hazards from L. monocytogenes can be prevented by thoroughly cooking seafood and by preventing cross-contamination once the seafood is cooked. Since the infective dose of L. monocytogenes is thought to be small, time/ temperature abuse of food products may not be necessary to result in illness.
- Salmonella
Hazards from Salmonella can be prevented by heating seafood sufficiently to kill the bacteria (e.g., 24 s at 165ºF), holding chilled seafood below 4.4ºC (40ºF), preventing post-cooking cross-contamination and prohibiting people who are ill or are carriers of Salmonella from working in food operations.
- Staphylococcus aureus
Hazards from S. aureus can be controlled by minimizing time/temperature abuse of seafood, especially after cooking, and requiring that food handlers engage in proper hygiene.
- Vibrio spp.
Hazards from Vibrio can be prevented by cooking seafood thoroughly and by preventing cross-contamination once the seafood is cooked. Freezing is ineffective in killing the bacteria.
Storing:
- Store live oysters, clams and mussels in the refrigerator. Keep damp by placing in shallow bowl with a wet paper towel draped over them.
- Keep fresh shucked oysters, scallops and clams in their own container and store in the refrigerator. For best results, surround the container with ice.
- Store live lobster and crab in the refrigerator in moist packaging, but not in airtight containers.
- Just before opening and cooking scallops, mussels, clams or oysters in the shell, they should be scrubbed under cold water.
- Handle all seafood with care. Seafood with bruises or punctures will spoil more rapidly.
posted by meixi05 @ 11:36 AM
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