加拿大就熏鱼产品微生物控制指南文件征求意见

 

    该指南文件旨在降低即食熏鱼产品微生物污染风险。这些风险是由于潜在的污染和/或某种食源性致病菌的生长，例如肉毒杆菌与李斯特菌。

 

    部分原文报道如下：

 

    The purpose of this consultation is to solicit feedback on guidance proposed by the Food Directorate's Bureau of Microbial Hazards to reduce the potential microbiological risks associated with ready-to-eat smoked fish and multi-ingredient products containing smoked fish. These risks are due to the potential contamination and/or growth of certain foodborne pathogens of concern, i.e., Clostridium botulinum and Listeria monocytogenes. This document also provides guidance on inactivation methods for parasites that may contaminate the fish tissue.