FORUM ON PARAMETERS TO CONTROL HAZARDS ON COLD-SMOKED FISH
Place: New Orleans
Event: Institute of Food Technologist's Annual Meeting and Food Expo
(23-27 June, 2001)
Time: Monday June 25, 1:30 pm, Room 292
If you are an industry professional, regulatory agent, or academician with
interest in the area of seafood safety and will be at the Institute of
Food Technologist's Annual Meeting and Food Expo in New Orleans (June 24-27),
this session will be of significance to you. A panel of seven microbiologists
and seafood experts from industry, academia, and FDA will be discussing
processing methods to minimize the risk of food illness from cold-smoked fish.
The topic of this forum is based on a report written by the expert panel
identified under an FDA contract with IFT to address this complex issue.
Possible hazards and their control during cold-smoked processing that will be
addressed include Listeria monocytogenes, Clostridium botulinum, biogenic
amines, and parasites. This session will take place on June 23, Monday at 1:30
pm (Room 292). To access the abstract and the list of panel participants please
go to http://am-fe.ift.org.
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