Seafood List:
This is a safety concern beyond C. bot, but there has been concern
expressed that whole scallops may be subject to regulation for
saxitixins and/or domoic acid since both of these have been found in the
digestive ograns of some crabs. When outbreaks occur it has prompted
regulations that the crabs can only be sold as cleaned sections. At
least in the Alaskan Weathervane Scallop fishery this has not been a
problem since only the shucked meats are sold. There were concerns
expressed when the OFCF project was considering raising pink scallops
for the half shell market.
Just a thought, I hope it's not a problem.
John French
Richard Chivers wrote:
> 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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