Many thanks to all who replied. I have to say that I felt a touch foolish when I re-read my question. I am aware that freezing holds C.botulinum in a safe condition but wondered about the danger later in the product's use e.g.. whole shell or half shell in the kitchen or meats in canning, and whether anyone had heard of customer abuse of the product being included in an HACCP system.
I think I have my answer from the responses received and thank those of you who filled out the picture.
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