Life Sciences Commons^™

Determination Of Minimum Safe Cooking Temperatures For Shrimp To Destroy Foodborne Pathogens, Sailaja Chintagari

LSU Master's Theses

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 cooking. However, the extent of cooking and temperatures greatly influence the safety of these foods. The current study is focused on the determination of minimum cooking temperatures for shrimp to eliminate Listeria species, Salmonella species and Vibrio species. Shrimp were surface inoculated with the three different species mentioned above to about 5.00 log …