cooking process,pink shrimp

From: Anne (anne@BORNSTEIN.COM)
Date: Tue Feb 08 2000 - 12:10:08 PST

  • Next message: Jon McGraw: "RE: cooking process,pink shrimp"

                Has anyone come across any scientific data for processing (Cook
    time and temperature) for Pacific pink shrimp,Pandalus Jordani? We have
    established
    our own cook time and temperature from our history of processing this
    product but
    we need to show a source of research that has controls for lethality such
    as the one that NFPA did for Dungeness Crab last year. I have searched and
    searched and found
    nothing .With nothing to show other than our processing history will our
    process
    be invalid when we are inspected?
                                      Thank you for any advice.
                                      Anne Espedal
                                      Bornstein Seafoods
                                      Astoria,Oregon

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