David,
You can look at "Special Supplement to the Journal of Food Science":
SUPPLEMENT TO VOL. 66, NO. 7, 2001—JOURNAL OF FOOD SCIENCE S-1055
Regards
Gerald Schlesinger
*BLUMOS S.A.
*Exposición 1316
Santiago-Chile
Fono: 56-2-9473343
Fax: 56-2-9473399
Jim Yonker escribió:
>
> 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
>
> ddoble@pacseafood.com
>
> "Inspect what you Expect"
>
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