To: Seafood Community
The FAO Technical Paper No. 444 that Peter Howgate refers to is on the web
in parts as .pdf files:
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)
Pamela Tom
University of California
Seafood Extension Program
On Sat, 29 May 2004, howgate wrote:
> 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
>
This archive was generated by hypermail 2b29 : Sat May 29 2004 - 23:00:49 PDT