Robert & Lisa Stone (stone@is.com.fj)
Wed, 26 Jan 2000 09:51:17 +1200
Two Questions.
1. For Cold smoked fish is water phase salt still 3.5 %
2. Has there been an update on methyl Mercury in Billfish, Tuna and Spanish
mackerel.(1.0 ppm action level)
3. Water activity in HACCP guide, first Ed.:
Limiting Conditions for Pathogen Growth, table 32 --- min aw,.93-.96
Clostridium botulinum,
Chapter 14 of same edition " a water activity of .85 is mentioned every
where.
What is the opinion on the water activity for controlling C. botulinum at
present in cold smoked fish products?
Robert Stone
Ocean Trader
Fiji
This archive was generated by hypermail 2.0b3 on Tue Jan 25 2000 - 12:51:56 PST