RE: USA standard regarding yeast & mold on salmon fillets

From: rjprice@ucdavis.edu
Date: Tue Oct 30 2001 - 06:42:10 PST

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    I don't believe there is any U.S. standard for yeast and mold in fresh
    salmon fillets. Such a standard would be meaningless for quality or safety.
    Perhaps the buyer needs some help in setting product specifications.

    Bob Price

    >
    > 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
    >
    >
    > -----------------------------------------------------------------------
    > Norsk Mat- og Milj=F8analyse AS
    > (The Norwegian Institute for Food and Environmental Analysis)
    >
    > Karl F. Eckner, Ph.D.
    > Research Manager
    > Postboks 6166 Etterstad
    > 0602 OSLO
    > Norge - Norway - Norwegen
    >
    > Telefon: (+47) 23 05 05 00
    > Tel. dir: (+47) 23 05 05 40
    > Fax: (+47) 23 05 05 01
    > Homepage: www.matanalyse.no
    >
    >
    >

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