Hi Peter,
Thank you for sharing the information on the references for
microbiological standards in Europe. From your citations, I was able to
track the web links to share with subscribers on this listserv (see
below).
The EU links were obtained via the EU Legislation Search site in which I
entered the year, type of document, and document number:
http://europa.eu.int/eur-lex/en/search/search_lif.html
The link that I found on the FAO web site
(http://www.fao.org/fi/eims_search/publications_form.asp?lang=en) to
access FAO Technical Paper 444 (2003) is rather strange. The publication
is divided among four files and they currently seem to overlap. The
easiest way to skim through the publication is to click the chapter
headings in the left column of the .pdf file. Sometimes you are brought
to the corresponding chapter and at other times you have to dig for the
chapter that you are looking for. I've included all four .pdf files for
the entire document which also contains some very useful information on
HACCP systems, advice on audits (ch. 8), generic HACCP plan for the
production and processing of osyters (Appendix 4), etc.
Regards,
Pamela Tom
University of California
Sea Grant Extension Program
==========================================================================
On Sun, 9 May 2004, howgate wrote:
> Dear Fransico
>
> The European Commission has established microbiological standards only for
> raw bivalve molluscs and for cooked crustacea and molluscan shellfish. They
> are laid down in:
>
> EC (European Commission) 1991a. Council Directive 91/492/EEC of 15 July 1991
> laying down the health conditions for the production and the placing on the
> market of live bivalve molluscs Official Journal of the European Communities
> L 268, 24/09/1991,. 0001-0014; &
> EC (European Commission) 1993. Commission Decision 93/51/EEC of 15 December
> 1992 on the microbiological criteria applicable to the production of cooked
> crustaceans and molluscan shellfish. Official Journal of the European
> Communities L 013, 21/01/1993,. 0011-0013.
> I do not think they are available on the EU Internet site. Before using
> them, or other microbiological specifications/standards, I would strongly
> recommend you study section 13 in:
>
> Huss, H.H; Ababouch, L; Gram, L., Assessment and management of seafood
> safety and quality, FAO Fisheries Technical Paper. No. 444. Rome, FAO. 2003.
> This is available through the FAO Fishery Division Internet site.
ftp://ftp.fao.org/docrep/fao/006/y4743e/y4743e00.pdf (Intro, plus Chapters
1-5)
ftp://ftp.fao.org/docrep/fao/006/y4743e/y4743e01.pdf (Plesiomonas
shigelloides to Chapter 6)
ftp://ftp.fao.org/docrep/fao/006/y4743e/y4743e02.pdf (Chapters 7-15 and
Appendices)
ftp://ftp.fao.org/docrep/fao/006/y4743e/y4743e03.pdf (Index)
> Peter Howgate
>
> ----- Original Message -----
> From: "Francisco Camino" <frankcamino@yahoo.com>
> To: <seafood@ucdavis.edu>
> Sent: Friday, May 07, 2004 3:29 PM
> Subject: European microbiological standards
>
>
> Dear Seafood Colleagues:
>
> Somebody can tell me the web page to find the european
> microbiological standards for seafood products.
>
> Best regards,
> Francisco Camino
> Expack Seafood, Inc.
> Brazil
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