The National Advisory Committee on Microbiological Criteria for Foods
subcommittee on Determination of Cooking Parameters for Safe Seafood for
Consumers will hold a public meeting on May 8-10, from 9 a.m. to 5 p.m.
in the Aerospace Building, 901 D Street, SW., Room 369, Washington, D.C.
The purpose of this meeting is to determine the minimal requirements for
achieving microbiologically safe cooked seafood and associated methods
of objective measurement; access all pathogens of concern, associated
heat-labile toxins and seafood cooking methods that may be used by the
consumer.
Both public meetings will be held at the To register, contact Karen
Thomas-Sharp, advisory committee specialist, at (202) 690-6620.
For security reasons, all persons wishing to attend must register in
advance.
Source:
http://www.fsis.usda.gov/news_&_events/Const_Update_042707/index.asp
Pamela Tom
University of California
Food Science and Technology Department
One Shields Avenue
Davis, CA 95616 USA
E-mail: pdtom@ucdavis.edu Fax: 530/752-4759
Web: http://seafood.ucdavis.edu
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