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Food Science and Technology International
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Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

M.G. Córdoba

Nutrición y Bromatología, Ciencia y Tecnología de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06071 Badajoz, Spain

R. Jordano

Departamento de Bromatología y Tecnología de los Alimento, Facultad de Veterinaria, Universidad de Córdoba, 14071 Córdoba, Spain

J.J. Córdoba

Higiene y Tecnología de los Alimentos, Facultad de Veterinaria de Cáceres, Universidad de Extremadura, 10071 Cáceres, Spain

Microbiological hazards were evaluated during processing of prepared and frozen hake fish fingers. Microbiological analyses of the pre-elaborated product, surfaces of equipment, and food handlers in the different steps of the process were performed. Both raw materials, hake and flour, were the main sources of microbial contamination. During the manufacturing process Clostridium perfringens and Staphylococcus aureus were detected. The frying step followed in the commercial processing, with a duration of 1-2 min at an oil temperature of 180 °C, appeared to be ineffective for removing the microbiological hazards. Increases in oil temperature and time of frying to 200°C and 3 min, respec tively, provoked an effective reduction of previous microbial hazards. This should be considered in the implementation of HACCP programs in the commercial processing of fish fingers.

Key Words: microbial hazards • hake • fish fingers • frying

Food Science and Technology International, Vol. 6, No. 4, 307-314 (2000)
DOI: 10.1177/108201320000600405
Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati    What's this?