No worms will survive under high temperatures, top boss at Super C Chef says

By The Nation

 

 

Super C Chef cooks fish and seafood products in high temperatures of at least 118 degrees Celsius for 75 minutes, making it impossible for any micro-organisms to survive, the company’s president said.

 

Poj Aramattananont, vice-chair of the Thai Chamber of Commerce and president of Sea Value Plc, which exports tuna and instant seafood under the Super C Chef brand, also added his company maintains GMP (good manufacturing practices) and HACCP (hazard analysis and critical control point) standards in the production process.

 

Hence, he said, it was impossible for any of the Super C Chef cans to have worms as claimed by some customers.

 

“The news that Super C Chef fish canned on March 6 contained worms, as shown in a video clip posted online, is wrong,” he said, adding that it is possible that someone was trying to sabotage the company or the consumer had left the can open for a long time and insects may have laid eggs in it.

 

Source: https://www.nationthailand.com/news/30388961

 

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Mr Aramattananont, you may well have GMP and HACCP but is your production facility actually following the guidelines and are your workers trained to understand processes and procedures?

 

Although it's a possibility, you can't be so dismissive and blame sabotage - That's just arrogant.

 

 

Edited June 2, 20206 yr by Chelseafan

31 minutes ago, webfact said:

No worms will survive under high temperatures

This is comforting to know, but is he suggesting that it is OK to eat dead (cooked) worms if we find them in his products then? 

2 hours ago, webfact said:

Super C Chef cooks fish and seafood products in high temperatures of at least 118 degrees Celsius for 75 minutes

Yep, that´s also one way of overcooking the food.

1 hour ago, bangkokfrog said:

This is comforting to know, but is he suggesting that it is OK to eat dead (cooked) worms if we find them in his products then? 

Extra protein, free of charge.

4 hours ago, webfact said:

the consumer had left the can open for a long time and insects may have laid eggs in it.

Or maybe the factory did after the cooking process and before the lid was put on the can. Also I would dispute both the temperature and the cooking time. Both are excessive. 70 deg C for ten minutes is normally sufficient. 

This could open up a right can of worms ....

5 hours ago, webfact said:

No worms will survive under high temperatures, top boss at Super C Chef says

So one will find dead worms in the can, right?

7 hours ago, webfact said:

it is possible that someone was trying to sabotage the company

Someone opened a can of worms?

1 hour ago, klauskunkel said:

7 hours ago, webfact said:

No worms will survive under high temperatures, top boss at Super C Chef says

So one will find dead worms in the can, right?

 safely dead ????  

 

comparative Super hopefulness that this Find, would have less impact than finding half a worm in an apple?

so they are using dodgy(old?) fish that have worms but they reckon its ok because they cook them, what about not using garbage, cheap, unhealthy fish in the first place, again we see profits being more important than healthy, clean food. Definitely wont be using any of their products, last thing I want is fish that is not fit for human consumption

 

Edited June 3, 20206 yr by seajae

That's a relief then. So I can dig into my plate of scrambled eggs without feeling disgusted. 

as the world collapses into chaos we all need to get comfortable eating worms. 

 

I followed his instructions and cooked this at 118C for 75 minutes. He is right, found no uncooked worms. Let me know if you want to try. lol

7 hours ago, bangkokfrog said:

This is comforting to know, but is he suggesting that it is OK to eat dead (cooked) worms if we find them in his products then? 

You get them for free.

This could be a new marketing angle ????

 

For those of you who may know some German history (quote):-

 

The Diet of Worms in 1521 was an imperial council that was convened to decide the fate of Martin Luther. It was held in Worms, Germany. The Holy Roman Emperor Charles V presided over the diet. ... The diet declared the Edict of Worms, which made Luther an outlaw and forbid anyone from helping him escape punishment.

Fresh Thai seafood, straight from the mud pond after being cooked for 75 mins.

4 hours ago, Muhendis said:

Or maybe the factory did after the cooking process and before the lid was put on the can. Also I would dispute both the temperature and the cooking time. Both are excessive. 70 deg C for ten minutes is normally sufficient. 

Filling & sealing is semi or fully continuous. Processing takes place after sealing because 118°C will require cooking under pressure. There may be cook preprocesses required though. 118°C seems weird though. The list of what ifs is long including what if the cooking water has insufficient chlorine. 

Forty years of canning in one paragraph. I'll stop bothering you now ????????

Many types of fish (including Tuna) have worms in their stomach & in their flesh.

Not sure with sardines or mackerel if they cook & can or can & cook. Anybody know ?

28 minutes ago, lagavulin1 said:

 The list of what ifs is long including what if the cooking water has insufficient chlorine. 

Chlorine still works at 118 degrees? Honest question.

16 minutes ago, DrTuner said:

Chlorine still works at 118 degrees? Honest question.

Chlorine is after the cook proces. Its dosed into the water used to cool the canned food after the heating. Inside the can there is a drop of pressure as the cold water hits the cans. This can actually cause the can to momentarily suck in water. (Honest) If the cooling water is contaminated its possible that yeasts, moulds & bacteria can grow in the can. Worms? Dont thinks so but....... ????????????

54 minutes ago, natway09 said:

Many types of fish (including Tuna) have worms in their stomach & in their flesh.

Not sure with sardines or mackerel if they cook & can or can & cook. Anybody know ?

Hi, The final heating is in can because 118°C requires pressured steam. This is the product safety step and of course cooks the product as well. 

As an aside there may be other cook processes before this final one. For example if the fish is in tomato sauce that sauce is usually cooked first. 

Enjoy your canned fish. ????????

Nevermind

 

Edited June 3, 20206 yr by Peabody

17 hours ago, lagavulin1 said:

Chlorine is after the cook proces. Its dosed into the water used to cool the canned food after the heating. Inside the can there is a drop of pressure as the cold water hits the cans. This can actually cause the can to momentarily suck in water. (Honest) If the cooling water is contaminated its possible that yeasts, moulds & bacteria can grow in the can. Worms? Dont thinks so but....... ????????????

If the can is sealed how can it 'suck' in water. That would mean it has a porous nature and that would mean the food would go bad anyway.

Just asking.

At cooling there are a number of instantaneous extreme pressure changes in the hot can. One is a state of vacuum which can suck in a few drops of water. The next change boils the content, resealing the can.

Only if there are viable bacteria will there be spoilage. Normally the contents go sour.

 

Of course there are checks and these occurances are rare.

I worked as a quality controller in a cannery many years ago, and confirm Lagavulin is correct. Cooking temperature varies with product (tinned fruit requires less). If there is any gross deviance from the rules, then cans will blow due to bacteria or other micro-organisms, long before getting to the customer.

On 6/3/2020 at 4:19 AM, bangkokfrog said:

but is he suggesting that it is OK to eat dead (cooked) worms if we find them in his products then? 

The news was about there being live  maggots in a freshly opened can of fish..seems rather doubtful to me that they could survive the canning process.