howgate (phowgate@rsc.co.uk)
Sat, 15 Jan 2000 20:20:23 -0000
Kabilan
I see from the web site of Fishing News Books,
www.blacksci.co.uk/fnb/default.htm, that they will be publishing in July
this year a book by Dr Laxman Kanduri entitled 'HACCP in Shrimp Culture and
Processing'. Perhaps he can help if you can track him down. The web page
does not give any information about him.
You do not state if you are referring to raw or to cooked shrimps. If raw,
then there are no critical control points as the product will be cooked
before consumption. Of course, there must be high standards of sanitation
and hygiene in processing, and good temperature control, to avoid
contamination and growth of microorganisms.
Peter Howgate
----------
> From: kabilan kannan <kabilan_k@hotmail.com>
> To: seafood@ucdavis.edu
> Subject: enquiry
> Date: 09 January 2000 09:01
>
> DEAR MEMBERS
>
> IS THERE ANYBODY WHO CAN SOLVE MY PROBLEM. IS THERE ANY BODY WORKED ON
> EVALUATING CRITICAL CONTROL POINTS FOR VIBRIOS IN SHRIMP FREEZING.
> OR WHERE CAN I FOUND THESE THINGS OTHER THAN UCDAVIS WEBSITES.
>
> THANKING YOU
>
> KABILAN KANNAN
>
>
> ************************************************************
> kabilan kannan
> cife
> 7bunglows
> versova
> Bombay400 061
> India
> +91--22-6361447
> kabilan_k@hotmail.com
> kabilan3@yahoo.com
> kabilassum@hotmail.com
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