Determination of Minimum Safe Cooking Temperatures for Shrimp to Destroy Foodborne Pathogens
Shrimp is one of the most common seafoods and a favorite among consumers. Like any other food there are safety concerns about shrimp. Listeria species, Salmonella species, Clostridium species and Vibrio species are among the pathogens of prime importance. Most of these pathogens can be eliminated by...
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| Format: | Others |
| Language: | en |
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LSU
2009
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| Online Access: | http://etd.lsu.edu/docs/available/etd-06102009-081716/ |