Jose, Ken, David
I think a continuing problems here is that both the National Fisheries
Institute and the Food Marketing Institute should have answered the question
simply "some retailers are good, others are not - did you check the
chicken?"
Ralph
Ralph Boragine
Rhode Island Seafood Council
212 Main Street, Suite 3
Wakefield, RI 02879 USA
P: 401-783-4200
F: 401-789-9727
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Dr. Jose P. Peralta
Sent: Friday, November 03, 2000 8:55 PM
To: seafood@ucdavis.edu
Subject: Re: Good Morning America 11/2 fresh seafood report
Dear folks,
The news article failed to report, as in a scientific article; the
methods and procedures used in the assessment of the fresh fish. Ergo,
he could have collected all his samples, dump them in the ice box with
ice, and waited until he collected his last samples, before giving it to
the lab for analysis; which could take days. The results to the first
samples are already bias in this regard. Well, as I have said, could
have
Is 10 million bacteria per gram or more the unacceptable quality
limit for fish? Is this a US Standard?
" .... The Food and Drug Administration oversees seafood quality at
the wholesale level, where inspectors judge fish quality by the way it
looks, feels and most of all, smells. For beef and poultry,
the government requires microbiological testing, but there is no such
requirement for fish."
Is the statement correct that FDA does not require bug counts for fresh
fish??
Jose
-- ----------------------- Jose P. Peralta, Ph. D. Professor/Food Engineer Inst. of Fish Processing Technology College of Fisheries, Univ of the Phil Visayas 5023 Miag-ao, Iloilo, Philippines Tel (63 33) 315 8289 FX (63 33) 315 8289, 315 8353 Cell (0917) 302 1282 EMail jperalta@iloilo.net ------------------------
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