With today’s rigid safety requirements by the FDA plus other seafood safety organizations; now is the time to comply with established required monitoring guidelines for fresh seafood.
Let’s look at the facts:
Monitoring a temperature threshold over a certain period of time is not enough.
For example, under anoxic conditions the growth of C bot (Clostridium botulinum) in seafood at 60°F is 10 – 12 times more rapid than at 40°F, furthermore, at 72°F even 25 – 27 times more rapid than at 40°F; so you need a “smart” dynamic tool to measure time and temperature together, to receive accurate validation on seafood safety when delivered.
A full history TTI (Time Temperature Indicator) label is required.
VITSAB’S customized TTI label, the L5-8 Seafood label, will provide you with true full history CUSTOMIZED COLD CHAIN CONFIRMATION (C4)
Vitsab was approached by Dr. Steve Otwell (U of Florida, Gainesville, FL, USA) regarding a TTI label that could monitor time/temperature conditions for toxin from Clostridium botulinum. The request referred to a scientific article by Skinner and Larkin (* Skinner & Larkin 1998), where the authors suggested the use of time-temperature indicators would indicate a possible risk of botulism if the seafood products were exposed to increased temperatures during shipping and distribution.
With the data supplied in The Skinner & Larkin Article, Vitsab was able to design a smart TTI label formulation well adapted to C. bot. and its toxin formation in the temperature range between 38°F to 75°F conforming to the FDA requirements of fresh seafood products in the USA. Launched in 2001, these VITSAB L5-8 Smart TTI Seafood Labels have become the industry standard.
I have already helped create HACCP plans approved by the FDA containing the VITSAB L5-8 Seafood Label and I can help you do the same. Please email or call me at the company details below. Thank you – Jeff Desrosiers
Reference: * Skinner & Larkin 1998: Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods; G. E. Skinner and J. W. Larkin; J. of Food Protect. 61:9; 1154 – 1160, 1998