Hi,
I am currently writing a hazard analysis risk assessment for the battering and breading of frozen whitebait. I've included all of the more common microorganisms that can create problems but I'm a bit stumped on Clostridium botulinum. I read in several places on the internet that this amounted to as much as 30% of all outbreaks of fish related illness (that's far too big a number to not address) but my understanding is that this particular microbe is an anaerobe, preferring the absence of oxygen. Our product is neither vacuum packed or MAP packaged - so is this microbe still a concern for us?
I would very much appreciate any comments as I am overthinking this.
Thank You In Advance