Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish

Doctoral thesis OPEN
Kostal, Jeri Elizabeth;
(2012)
  • Publisher: Virginia Tech
  • Subject: seafood | tilapia | shellfish | shrimp | safety | fish | focus groups | salmon | culinary | training | cooking
    mesheuropmc: food and beverages

Consumers regularly decide to consume fish and shellfish raw or undercooked, which can cause foodborne illness due to product contamination or unsafe handling by the consumer.  In order to be considered safe for consumption, intact fish and shellfish should be prepared ... View more
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