David,
Recommend you review the AFDO Smoked Seafood Working Group's Control
Manual in their webpage. Also, you may want to touch base with your Dr.
John Lin, I know he contributed to a similar work done by the Seafood
Product Association's Ken Lum.
Regards,
Jim Yonker
Director, Corp. Food Safety and Regulatory Programs
Ocean Beauty Seafoods LLC
PO Box 70739 - 1100 W. Ewing St.
Seattle, WA 98127 USA
Phone: 206-281-0811
Email: jim.yonker@oceanbeauty.com
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of David Doble
Sent: Thursday, April 17, 2008 12:33 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
"Inspect what you Expect"
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