USA standard regarding yeast & mold on salmon fillets

From: Karl Eckner (karl.eckner@matanalyse.no)
Date: Tue Oct 30 2001 - 05:38:52 PST

  • Next message: rjprice@ucdavis.edu: "RE: USA standard regarding yeast & mold on salmon fillets"

    Dear List,

    We have a company in Norway which was suddenly confronted with
    information that yeast and mold testing is required for exporting
    products into the USA. The product is fresh salmon fillets. This is
    not a parameter normally checked here in Norway on this product and
    looking on Internet for these standards has proven fruitless. I hope
    someone can assist us over here...

    The QA person needs to know:
    1. Is there a standard in the United States for yeast and mold counts in
    fresh salmon fillets?
    2. If so, what are the levels?
    3. What/where is the reference?

    Thank you for any help with this matter.

    Best regards,
    Karl Eckner

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    (The Norwegian Institute for Food and Environmental Analysis)

    Karl F. Eckner, Ph.D.
    Research Manager
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    0602 OSLO
    Norge - Norway - Norwegen

    Telefon: (+47) 23 05 05 00
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