Re: EU regs

From: howgate (phowgate@clara.co.uk)
Date: Sat May 29 2004 - 02:38:29 PDT

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GlacierI am not aware of any EU microbiological specifications for smoked fish. Consult: Huss, H.H., Ababouch, L., Gram, L. 2003, Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper. No. 444, Rome, FAO, which is available at the FAO Fisheries Internet site.

Peter Howgate
  ----- Original Message -----
  From: Charles Daxboeck (BIODAX)
  To: seafood@ucdavis.edu
  Sent: Friday, May 28, 2004 10:56 PM
  Subject: EU regs

To : Seafood Community

From : Charles Daxboeck

Aloha All : Just a quick question, and I have looked hard on the web, but I can't seem to get my hands on the hard, official EU microbiological criteria (of standard) for smoked fish (hot and/or cold). There are numerous references to CODEX standards and recommendations for official testing but don't seem to be able to find the latest, most recent official collective thinking on the subject.

Thank you in advance again.

Charles Daxboeck, Ph.D.

BIODAX Consulting

Tahiti

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