Thanks for the constructive piece from Mr. Murphy. That was just
beautiful. Perhaps he will ask for saturated fat to be added to all
seafood to further level the playing field. Say what you will about
Vibrio or 0157:H7, eating is a pretty low risk game for the most part
and has only gotten better. I am just not sure what the US food
industry as a whole has to gain by this sort of mudslinging or any
formal response to it. Bringing this sort of thing to light in the
professional community is perhaps the best way of combating it. Thanks
Andrew.
George Souza
Endeavor Seafood Inc.
Newport, RI 02840
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Andrew Strak
Sent: Friday, August 17, 2001 5:47 PM
To: Seafood HACCP Listserv
Subject: The MEATing Place Daily News Story (On-line community for red
meat and poultry
For your information
<<The MEATing Place Daily News Story (On-line community for red meat and
poultry processors).html>>
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