Anne,
The biological hazard of Salmonella in dried eggs whites is not reasonably
likely to occur because during the drying process the egg whites probably
receive a pasteurization treatment (verify this with your supplier and have
them provide a letter guaranteeing this is the case). Also, if YOU are
cooking the product (not the consumer) then you have a subsequent process
that will eliminate this hazard.
Best,
Doug
********************************************
Douglas L. Marshall, Ph.D.
Professor, Mississippi State University
http://www.msstate.edu/dept/fst
Contributing Editor, Food Microbiology
http://www.foodscience.elsevier.com
Department of Food Science & Technology
Room 110 Herzer, Stone Blvd (courier)
Box 9805 (mail)
Mississippi State, MS 39762-9805 USA
Ph 1-662-325-8722
Fax 1-662-325-8728
********************************************
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Anne
Sent: Friday, April 02, 2004 2:09 PM
To: seafood@ucdavis.edu
Subject:
I am needing help with a couple of questions that I can't seem to find the
answer to. When using dried egg whites in a seafood batter that will be
cooked before consumed would receiving for the egg whites be a CCP, and in
need of being tested for salmonella? I would think in a product that would
receive any heat treatment it wouldn't be a CCP but I can't find a direct
answer. My second question deals with doing an Import Specification for
whole,blast frozen Albacore tuna,buying directly from the fishermen,what
information would be important for this document?Is there a good web site
that has examples of product specs? Thanks
Anne Espedal
Bornstein Seafoods
Astoria, OR
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