RE: maximum level of bacteria in seafood

From: Marta Pagaza (mpagaza@salica.es)
Date: Thu Oct 05 2006 - 01:26:21 PDT

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    Hello Victor:

    About EU regulation you have to consult the following link:

    "Commission Regulation (EC) No 2073/2005 of 15 November 2005 on
    microbiological criteria for foodstuffs"
    http://eur-lex.europa.eu/LexUriServ/site/en/oj/2005/l_338/l_33820051222en000
    10026.pdf

    Regards,
    Marta Pagazaurtundua

     

    -----Mensaje original-----
    De: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] En nombre
    de cdenmark
    Enviado el: miércoles, 04 de octubre de 2006 1:20
    Para: seafood@ucdavis.edu
    Asunto: RE: maximum level of bacteria in seafood

    Victor,

    There are I am sure much more qualified people than I on this list to
    respond but for the US the FDA provides guidance through:

    FISH AND FISHERIES PRODUCTS
    HAZARDS AND CONTROLS GUIDANCE
    Third Edition June 2001

    Apparently the fourth edition is due to be released soon.

    This is available online at:

    http://www.cfsan.fda.gov/~comm/haccp4.html

    You need to check what type of seafood,it's packaging,the end user and
    wether it is designed to be cooked or not. All the information you need is
    in this document.

    Regards,

    Chris Denmark

    -----Mensaje original-----
    De: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] En nombre
    de Gonzaga Victor (Contractor), NMRCD Lima
    Enviado el: Tuesday, October 03, 2006 3:49 PM
    Para: 'seafood@ucdavis.edu'
    Asunto: maximum level of bacteria in seafood

    Hi everyone,

    Can someone tell me what are the maximum level of microbian contamination in
    seafood according international regulations? I´m thinking in Salmonella, E.
    coli, etc, etc. I´m assuming that pathogenic bacteria should be absent from
    any sea food, should´n they?

    regards,

    Victor Gonzaga
    NMRCD-Peru

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