In working on validating our smoked fish plant haccp I am having trouble
finding a reference to time/temp requirements for eliminating the parasite
hazard for cold smoked salmon. I seem to able to find the minus 20C for 7
days reference and the minus 35C for 15 hours reference but I know I've seen
something in between--if my memory serves me right it was minus 30c for 24
hours but I can't remember where I've come across that info.
If someone could help I would be eternally grateful...well maybe not
eternally but I would be really really grateful for a very very long time.
Robert Blair-the hopefully soon to be grateful guy
Imperial Salmon House
smokedsalmon@sprint.ca
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