Dear Members,
is there a laboratoty method to understand at what temperature the peeled
shrimps
(for example Pandalus borealis) are cooked before freezing?
Are there any thermo-labile enzyme referring to (like phosphatase in milk
for example)?
This is important to understand if vegetative bacterial cells (Vibrio
cholerae, V. parahaemolyticus, Salmonella, etc.) are destroyed during
cooking treatment.
Can someone help me?
Thank you very much in advance!
Giuseppe
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Arcangeli dr. Giuseppe
Istituto Zooprofilattico Sperimentale
delle Venezie
via L. da Vinci, 39 - 45011 - Adria (Ro) - Italy
e-mail garcangeli@izsvenezie.it
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