When vacuum-packaged fish is not properly stored and thawed it has the potential to create a deadly toxin that can harm consumers. Fish is a known source of the bacteria Clostridium botulinum type E. This bacteria is a spore former that can grow at temperatures above 38F and without oxygen – such as a vacuum package. In order to kill off the botulism-producing bacteria, it is super-important to remove the vacuum packaging before thawing your fish. Once that nasty old C. botulinum is exposed to oxygen, it will be incapable of producing deadly toxins. Yet, vacuum and modified atmospheric packaging does not involve a strict thermal process designed to destroy the spores of Clostridium botulinum, the spores may persist. In addition to the cases reported in Taiwan , incidents of botulism associated with smoked fish in these packages have also been reported in other countries.Vacuum packaging can supplement to ice storage or refrigeration to delay spoilage, extend the shelf life, a high quality, assure the safety and reduce the economic loss of fish and fishery products. It offers an excellent protection against rancidity and also decreases the growth of aerobic spoilage microorganisms.
Why You Should Never thaw frozen fish in its vacuum sealed packaging?
These fish should not be thawed in the package. The concern is the potential for the growth of botulism. This foodborne toxin can grow in an anaerobic (airless) environment which is created when the fish was vacuum packed.
How do you thaw frozen vacuum sealed fish?
You must place the fish in the coldest part of the refrigerator, one that you know is at or below 38℉. This is likely the place where you’ve found frozen leftovers or produce before. Leave it in the refrigerator to thaw overnight and no more than 24 hours before you’re going to prepare it.
Does vacuum sealing keep fish fresh?
A properly preserved fish can last several months or even years, as the vacuum sealing process ensures that no air can contaminate the food’s form or flavor.
How long does vacuum sealed frozen fish last?
When vacuum-sealed and properly stored in the freezer, fish can last for as long as two years. If frozen fish is properly thawed, there should be little to no difference in texture when compared to fresh fish.
Can vacuum packaging kill botulism in fish?
In order to kill off the botulism-producing bacteria, it is super-important to remove the vacuum packaging before thawing your fish. Once that nasty old C. botulinum is exposed to oxygen, it will be incapable of producing deadly toxins.
What is the best way to thaw fish before cooking?
Thawing vacuum packed fish correctly. Vacuum packed fish is an excellent way to purchase fish in the grocery store. Vacuum packaging keeps the fish from drying out by preventing water loss.
What happens if you open the package when thawing fish?
By opening the packaging when thawing the vacuum packaged fish, oxygen is present and the spores will not produce the vegetative cells that produce the toxin. Listeria monocytogenes is a bacterium that can contaminate food.
What is the purpose of vacuum packaging fish?
Vacuum packaging keeps the fish from drying out by preventing water loss. Vacuum packaging, also called Reduced Oxygen Packaging (ROP) is used because it allows for an extended shelf life in the freezer by reducing off odors and texture changes which may result in spoilage.