A few years back Washington stopped the processing of Crab unless each
load was checked for Domoic Acid. There was a large bloom which closed
the Razor Clam season. This resulted in a very high razor clam
population high in domoic acid. The crabs eat the clams and ....... I
would talk to someone in the Washington State Department of Health,
Shellfish section. They would have more info then I. Anne (Bornstein's)
might have info on it. Her company was processing crab at the same time.
Greg
Gregory R. Scher
CW3, VC
Deputy Commander, Food Safety
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of venugopal menon
Sent: Tuesday, October 16, 2007 10:22 PM
To: seafood@ucdavis.edu
Subject: Algal toxins and seafood
Hi all,
I am interested to know the influence of marine algal toxins on seafood
safety. I understand there was an international symposium on algal
toxins, held during May 27-29, 2007 at the University of Trieste, Aula
Magna, Edificio H3, Trieste, Italy. Did they publish the proceedings?
Where I can find the information? Thanks.
Dr. V. Venugopal
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