Vacuum Packages And Retort Pouches For Smoked Seafood

Vacuum Packages

Vacuum packaging materials are usually several layers of clear plastic. The different layers prevent air from getting into the package and moisture from escaping. The packaging material also provides a secure leak-proof package.

Some bacteria, including Clostridium botulinum, can grow when no air is present. These bacteria can survive the smoking process and can grow in vacuum packages. When Clostridium botulinum grows in food, it produces a deadly nerve toxin which causes the illness botulism. Cold temperatures below 38°F prevent the growth of Clostridium botulinum.

Vacuum packaged smoked seafood should appear fresh and moist. The package should be undamaged and "air tight." Air in the package, swelling, or loss of vacuum may indicate that spoilage bacteria are growing. Discard packages that have lost their vacuum and do not eat the food.

The label should indicate that refrigeration is necessary. The label should conspicuously contain the following information:

Store vacuum packaged smoked seafood in the refrigerator at 38°F or colder, or in the freezer. For best quality, do not store in the refrigerator longer than three weeks from the date of packaging. If in doubt about the safety of a vacuum packaged product, do not eat the food.

After opening vacuum packages, store the smoked seafood in the refrigerator.

Retort Pouches

Retort pouches consist of several layers of materials. The layers may be clear or opaque plastic, or one of the layers may be aluminum or gold-colored foil. The materials for the top and the bottom of the pouch may be the same or different. Some retort pouches are "see through" on the top and bottom, some are "see through" on top with foil on the bottom, and others have foil on the top and bottom. To avoid confusion between retort pouches and vacuum packages, seafood processors do not use retort pouches that are "see through" on the top and bottom.

Smoked seafood in retort pouches should appear fresh and moist. The pouch should be undamaged and "air tight." Reject pouches with pinholes, punctures, leakage or swelling. Retort pouch labels should indicate that you can store the unopened retort pouch at room temperature. For example, the label might say:

Store unopened retort pouches in their original container at room temperature. Handle retort pouches carefully to avoid punctures, tears, and abrasions. Avoid stacking heavy items on top of retort pouches. For best quality, use smoked seafood in retort pouches within one year. If in doubt about the safety of a retort pouch, do not eat the food.

After opening retort pouches, store the smoked seafood in the refrigerator.

The authors are:

Pamela D. Tom, M.Sc., Program Representative & Robert J. Price, Ph.D., Extension Seafood Technology Specialist Department of Food Science & Technology, University of California, Davis, California 95616-8598

The authors thank the following organizations for their assistance in preparing this leaflet: American National Can Company, Barrington, IL; Cryovac Division/W.R. Grace & Co., Hayward, CA; National Food Processors Association, Seattle, WA; Specialty Seafoods, Anacortes, WA; and University of Alaska Marine Advisory Program, Kodiak, AK.

UCSGEP 92-5 Revised May 1992

This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA89AA-D-SG138, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The U.S. Government may reproduce and distribute reprints for governmental purposes.