The best source of your information is the seafood website and the FDA
hazards and controls guide found in the website.
Juan L. Silva
----- Original Message -----
From: "Saleh" <saleh_puc@yahoo.com>
To: <PDIONPDA@aol.com>
Cc: <seafood@ucdavis.edu>
Sent: Sunday, July 22, 2001 11:36 PM
Subject: Re: Decomposition criteria
> Please consult with www.usda.gov or www.fda.gov . You may find apt
answer
> in which process you'd like to know.
>
> Saleh
>
>
> -----Original Message-----
> From: PDIONPDA@aol.com <PDIONPDA@aol.com>
> To: seafood@ucdavis.edu <seafood@ucdavis.edu>
> Date: Monday, July 23, 2001 12:27 AM
> Subject: Decomposition criteria
>
>
> >Dear List members,
> >
> >I am presently working outside of the USA. I was asked what the FDA's
> >criteria for temperature abuse regarding imported fresh seafood products.
> >
> >Can anyone out there help me find the answer?
> >
> >Thank you in advance.
> >
> >Paul Dion
> >Paul Dion Associates Inc.
> >Plymouth, MA
> >USA
>
This archive was generated by hypermail 2b29 : Mon Jul 23 2001 - 03:27:46 PDT