Fish of course are cold blooded and have a natural micro flora of cold
loving organisms. So they do spoil faster than warm blooded animals. When is
the last time you heard of fish being aged 3 weeks prior to sale.
And by the way, the last time I checked, Portland Oregon is not an ocean
front city.
"However, another oceanfront city — Portland, Ore. —
had no fish with bacteria over the limit."
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 David J. Solomon
Sent: Friday, November 03, 2000 12:45 PM
To: Douglas L. Marshall
Cc: seafood@ucdavis.edu
Subject: Re: Good Morning America 11/2 fresh seafood report
I wonder how the actual results would relate to a similar test of poultry,
or red meat.
Unfortunately, my own experiences looking and smelling fresh fish across
the country, would lead me to expect that the fish would fare the worst.
David J. Solomon
dsolomon@attglobal.net
phone: (954) 349-1236 fax: (954) 349-3742
----- Original Message -----
From: Douglas L. Marshall
To: David J. Solomon
Cc: seafood@ucdavis.edu
Sent: Friday, November 03, 2000 15:15
Subject: Re: Good Morning America 11/2 fresh seafood report
Direct quote from the GMA article: "In fact, most of the fish did pass
the
test."
As in most sensationalistic media reports, only the provacative makes
news.
Interesting that the article failed to give the percentage of product
that
passed the arbitrary cutoff! My guess is that the results showed that
the
industry does a pretty good job overall. They just pointed out the few
obvious
failures. Too bad the negative carries more weight than the positive.
Doug Marshall
Mississippi State University
Quoting "David J. Solomon" <dsolomon@attglobal.net>:
> Can't we as an industry do better than this?
>
>
>
http://more.abcnews.go.com/onair/goodmorningamerica/gma001002fish_feature.ht
ml
> David J. Solomon
> dsolomon@attglobal.net
> phone: (954) 349-1236 fax: (954) 349-3742
>
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