STUDIES ON TECHNOLOGICAL PROBLEMS ASSOCIATED WITH THE PROCESSING Of COOKED FROZEN PRAWNS II. HYGIENIC CONDITIONS IN RELATION TO BACTERIOLOGICAL CHARACTERISTICS

Abstract

The importance of sanitary practices in the procersing of
precooked frozen shrimps has been discussed. Several typical
examples have been shown to point out the different sources of contamination
of the product and the extent to which each of the
factors by itself or in coqtbination affect the bacterial quality of the
final product. A scheme of processing has also been suggested for
controlling the microbial quality