Good Afternoon:
Please keep it at 38*F or under to control Clostridium Botulinum.
Regards,
Vanessa C.Broadnax, MS,Tech.Mgmt.CQA,CMQOE
HACCP Manager
Baldor Specialty Foods Inc.
511 Barry Street
Bronx, New York 10474
Telephone: 718.304.4536
Fax: 718.328.9944
Committed To Food Safety
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of David Doble
Sent: Thursday, April 17, 2008 3:33 PM
To: seafood@ucdavis.edu
Subject: Smoked Lox Pathogen Control
Was wondering if anyone would like to share with their experience with
controlling Pathogens in Cold Smoked Salmon.
Any input would be appreciated.
David
David Doble
QC Manager
Pacific Seafood
Pacific Smoking
16797 SE 130th
Clackamas Oregon 97015
503-905-4582
ddoble@pacseafood.com
"Inspect what you Expect"
P please don't print this e-mail unless you really need to
This archive was generated by hypermail 2b29 : Thu Apr 17 2008 - 13:08:33 PDT