Use of High Pressure to Complement Seafood HACCP Programs
By D. F. Farkas
ABSTRACT
Seafood HACCP programs can insure that microbial pathogens do not enter products during processing and can insure that pathogens in the raw product are eliminated through the use of heat or non-thermal pasteurization technologies such as high pressure. The critical control points associated with high pressure processing are described in the use of this technology to eliminate microbial pathogens associated with raw seafood products.
|
Instructions for authors
