fyi,
Jerry Mulnick
FDA, Northeast Region
-----Original Message-----
From: Girace, Paul A
Sent: Wednesday, April 21, 2004 3:47 PM
To: Mulnick, Jerrold H
Subject: RE: Organoleptic Analysis
The sensory exam of a cooked product is evaluated as PASS or FAIL unlike
fresh frozen product.
2 of 18 decomposed units is VIO for cooked where as 4 of 18 for fresh
frozen. ( for a 101+ carton lot.)
Paul A. Girace
Supv. Chemist, FCB, NRL
718 340-7004 phone
718 340-7079 fax
-----Original Message-----
From: Mulnick, Jerrold H
Sent: Wednesday, April 21, 2004 1:25 PM
To: Girace, Paul A
Subject: FW: Organoleptic Analysis
-----Original Message-----
From: Maria Beatriz Riesco [mailto:mbriesco@coqui.net]
Sent: Wednesday, April 21, 2004 1:26 PM
To: seafood@ucdavis.edu
Subject: Fw: Organoleptic Analysis
I want to know if there is an especific organoleptic analysis for cooked
shrimp in order to comply with FDA regulations for imported products.
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