Hi,
You can try
http://peaches.nal.usda.gov/foodborne/fbindex/Micro_Guidelines.asp
The second liknk in this page (Database of Microbiological
Specifications from the World Health Organization Regional
Office for Europe) incude a list of microbiological
especification by country. You can find some countries
belonging to EU that include specification for smoked
fish. The file will not can be accesde, but you can
request it by mail to the web cordinator of this page.
REgards,
Lorena Noriega
On Fri, 28 May 2004 11:56:57 -1000
"Charles Daxboeck \(BIODAX\)" <biodax@mail.pf> wrote:
>Glacier
>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
>
M.C. Lorena Noriega Orozco
Coordinadora CIAD Unidad Guaymas
Carr. a Varadero Nacional Km. 6.6
Guaymas, Sonora C.P. 85580
MEXICO
Tel/FAX +(622)-2216533 y 2215640
Visit nuestra página Web: http://www.ciad.mx
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