RE: cooking process,pink shrimp

From: Jon McGraw (JonMcGraw@seafreeze.com)
Date: Tue Feb 08 2000 - 12:48:28 PST

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Anne,

I would bet that if anyone would have that info it would be the Laitram
company in Louisiana.
They are the manufacturer of shrimp cooking/peeling equipment that everyone
used in Alaska during the boom years.

Jonathan McGraw
jonmcgraw@seafreeze.com <mailto:jonmcgraw@seafreeze.com>

-----Original Message-----
From: Anne [mailto:anne@BORNSTEIN.COM]
Sent: Tuesday, February 08, 2000 12:10 PM
To: seafood@ucdavis.edu
Subject: 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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