HACCP Scallops: C botulinum

From: Richard Chivers (richard@fishonline.co.uk)
Date: Wed Feb 09 2000 - 05:37:36 PST

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Has anyone in the group used C. botulinum as a hazard in the preparation of an HACCP scheme for scallops (Pecten maximus) frozen either in shell or as meats? I can not find any history of C.botulinum's occurrence but the association with muds and silts makes its presence a possibility.

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