Dear listers:
We are working with a processor that is processing previously frozen tuna.
When we reviewed the scombrotoxin information in the Fish and Fishery
Product Hazards and Controls Guide (1998), it indicates that extended
freezing times (e.g. 24 weeks) is required before one can subject the fish
to increased exposure to temperatures above 4 deg C. The 2001 guide (that
does not seem to be on-line) indicates that the fish just have to be
previously frozen, there is no indication that extended freezing times are
necessary.
Can anyone enlighten me as to what the FDA is requiring?
Thank you.
Rebecca Robertson
Robertson & Ross, Associates
210-13911 Maycrest Way
Richmond, B.C.
Canada V6V 2J4
Phone: (604)-270-4773
FAX: (604)-270-4748
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