EFSA advises on fish storage temperature
A report by the European Food Safety Authority on the temperature to apply to pre-packaged fishery products at retail has identified storage times and CO2 content in packaging as the two main factors that influence the effect of temperature on histamine formation, the main temperature-dependent hazard.

This is a syndicated post. Read the original at World Fishing & Aquaculture - News 2015-07-09.

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