Dear Paul:
Thanks for alerting CARGIL and Morton. Im sure with more than a half century
of working with YPS they have performed many safety studies and they will
greatly illuminate this topic.
I was forwarded a copy of "THE EFFECTS OF UVB RADIATION ON THE TOXICITY OF
FIRE FIGHTING CHEMICALS"...final report submitted by Edward Little and Robin
Calfee U.S. Geological Survey, Columbia Environmental Research Center, 4200
New Haven Road Columbia, MO 65202. The report was submitted to Cecilia
Johnson, USDA Forest Service, Wildland Fire Chemical Systems Bldg. 1, Fort
Missoula, Missoula, Mt 59804...submitted March 15, 2000. In this report
concentrations of YPS were closely examined. I would highly recommend that
anyone brining food for any purpose should read this report. It is well
researched and goes far beyond simply studying fire retardants.
I have only had the time to scan part of the package of documents I received
from USDA Paul but UVB is a concern and if YPS salt is used in brined fish it
would be advisable for all of us to explore packaging, such as the cardboard
containers salt companies use, to prevent light from coming in contact with
smoked fish. I will have more information next week as other credible studies
come to my attention.
Thanks again for bringing CARGIL and Morton into this discussion. Both of
these companies have published "mission statements" to secure the safety of
both our world environment and our food supply.
Yours truly,
Marion Dewitty
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