Few people realize that thawing fish in its packaging presents a high risk for botulism.
Clostridium botulinum is an anaerobic bacteria that forms spores that allow it to thrive in low-oxygen environments—like the ones created by vacuum-sealed packages. When the right conditions are present, the spore can produce a deadly toxin. That toxin causes botulism, a life-threatening disease that attacks the nervous system.
The warmer the temperature, the quicker the toxin forms. And when temperatures rise above 38 degrees Fahrenheit—i.e., the moment you remove it from the refrigerator—the risk for botulism increases greatly.
Few people realize that thawing fish in its packaging presents a high risk for botulism.
Clostridium botulinum is an anaerobic bacteria that forms spores that allow it to thrive in low-oxygen environments—like the ones created by vacuum-sealed packages. When the right conditions are present, the spore can produce a deadly toxin. That toxin causes botulism, a life-threatening disease that attacks the nervous system.
The warmer the temperature, the quicker the toxin forms. And when temperatures rise above 38 degrees Fahrenheit—i.e., the moment you remove it from the refrigerator—the risk for botulism increases greatly.
There are a host of bacteria present in/on fish that are killed in the cooking process, clostridium botulinum being one of them.
Takes a minimum of 212 degrees to kill the clostridium botulinum spore.
Jeff, you cook your fish to that high a temp? Also, i dont think its the spores that are toxic. Isnt it the toxins produced after the spores become active?
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Idunno, I'm not a quality control type, minimum cooking temps probably would be more correct.
I have been schooled on the machinery that cuts and vacuum packs fish at high rates if speed.
When you have to get rid of a half million pounds of fish a day and the order is 6 oz portions all vacuum sealed ya have to move really fast.
QC was all over the machinery, bacteria was not a issue with intended to be cooked products.
The more fun stuff is the living creatures present in our food. When freezing fish, the parasites migrate up. It's best to freeze it skin up if you want to hide the parasites from QC inspections.
I messed with this kinda stuff. Can't find a good video of the high speed vac-paks that these robotics were feeding. I installed these and would get the call if they weren't running smooth, or if one of those little portions weighed a gram or two over 6. Oz.
Just cook your fish...the entire world eats outta vac-paks.
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Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
The trick to sealing anything with moisture is to put it in the freezer until the moisture solidifies then take it out and seal the bag. Works every time.
This^^
Pre-freeze any kind of meat or fish for a couple of hours and it'll seal just fine. Don't pre-freeze and it'll suck moisture into the seal and the seal will eventually fail.
I like the bags instead of the rolls. For some reason the roll stuff never seems to seal well, decent bags rarely fail if you follow the pre-freeze ritual.
Instead of pre-freezing meat, I use a twist tie gallon vegetable type bag, and put the meat in it, roll it for ground meat or fold it over for steak type stuff, and do not tie the top. Place the open end toward the end of the closed seal bag and seal it. Ground meat I put into 1 1/2 pound rolls and put more than one to the bag. When using I take one out and reseal. Venison, I keep the muscles in large chunks and do the same. I like the rolls better than pre cut bags. I run into meat in the freezer that is several years old that is still fine. Those twist tie bags are cheap, and make life a lot easier. miles
I buy rolls. 8,11,14. I use the 8s mostly. I prefreeze stews and liquids before sealing. I never prefroze meat , fish or poultry. Never have had a issue on a seal failing in my 20 years of using vac sealers but theres always this year.