publication . Thesis . 2012

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

Kostal, Jeri Elizabeth;
Open Access
  • Published: 17 Dec 2012
  • Publisher: Virginia Tech
  • Country: United States
Abstract
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 to an internal temperature of 63"C, according to the 2009 FDA Food Code, with Salmonella spp. as the target organism.  Focus groups (5 groups, 32 participants) were conducted to determine consumer beliefs and concerns regarding fish and shellfish safety and preparation.  Transcripts of focus groups where coded for themes, which were then grouped into categories.  Nine categories emerged including:...
Subjects
Medical Subject Headings: food and beverages
free text keywords: fish, shellfish, seafood, salmon, tilapia, shrimp, cooking, culinary, safety, focus groups, training
Download from
VTechWorks
Thesis . 2012
Provider: VTechWorks
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue