RE: Pasteurisation of crab meat.

From: Ken Hilderbrand (ken.hilderbrand@hmsc.orst.edu)
Date: Wed Jun 14 2000 - 09:19:52 PDT

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Richard, look at chapter 6 of the Seafood HACCP Alliance's "Compendium" on
the UCDavis SeafoodNIC:

http://seafood.ucdavis.edu/haccp/compendium/compend.htm

Ken H

Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0138
email: <ken.hilderbrand@hmsc.orst.edu>

  -----Original Message-----
  From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Richard Chivers
  Sent: Wednesday, June 14, 2000 9:06 AM
  To: seafood
  Subject: Pasteurisation of crab meat.

Does anyone have pasteurisation times/temperatures for picked crab meat.
I am currently working on a minimum of 75C core temperature for 2 mins but I
would like some evidence if anyone knows where of it.

Thanks all.

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