(1) The absence of most food poisoning bacteria in the natural flora (in
contradistinction to fowl, in which Salmonella organisms occur naturally).
The normal practice of holding fish products at low temperatures.
The controlling influence of the normal and putrefactive spoilage flora on
c. Growth of Spoilage Flora. Food poisoning organisms will not, in general,
grow significantly at low temperatures (below 50F; 10C), but the normal flora, since it
is primarily psychrophilic in nature, will grow quite actively. In situations where the
temperature is high enough to permit growth of dangerous organisms, the natural flora
will, in most cases, grow very much faster so that the potential pathogens are swamped
and eventually die out. There may even be a positively lethal effect on such pathogens
from the competitive growth of the spoilage flora.
3-15. OXIDATIVE RANCIDITY
If this deteriorative condition is present in severe quantities, a potential health
hazard may exist. High levels of malonaldehyde are found in rancid foods.
Malonaldehyde is a decomposition product of polyunsaturated fatty acids. This
chemical has been reported to be carcinogenic. Foods with sufficient malonaldehyde to
cause problems will have such an off-odor and off-flavor that a person would not
normally consume that product. However, a potential health hazard does exist.
This deteriorative condition does not present a potential health hazard. However,
in severe cases, it may increase oxidative rancidity of the product.
Watermarking does not present a health hazard. However, salmon with
extremely dark, thick, colored skin and definite mottled and faded flesh are not
considered acceptable for human consumption.
3-18. DISEASED SCALLOPS
Diseased scallops present a potential health hazard.
3-19. FOREIGN MATERIAL
Foreign material must exceed certain formal guidelines to present a potential
health hazard. The type of foreign material found on the product will also determine the
health hazard potential.