Hi List
I have received several complaints relating to a very strong ammonia smell
associated with fillets from various different types of fish. I believe
this is an indication of spoilage and have also been made aware it relates
to the gutting of the fish. Is there any literature or comments out there
to provide me with further explaination/clarification? Could this smell
ever reach the stage of causing a physical reaction such a burns to the
mouth?
Much appreciated
Adam Simpson
Health Protection Officer
Public Health, Auckland Healthcare Services
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