Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review

Author:

Wan Norhana M.N.,Poole Susan E.,Deeth Hilton C.,Dykes Gary A.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference192 articles.

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2. Causes of detentions and rejections in international fish trade. FAO fisheries technical paper 473;Ababouch,2005

3. Prevalence of Listeria spp. Campylobacter spp., Salmonella spp., Yersinia spp. and toxigenic Escherichia coli on meat and seafoods in Trinidad;Adesiyun;Food Microbiology,1993

4. Allshouse, J., Buzby, J., Harvey, D., & Zorn, D. (2004). Seafood safety and trade. Issues in diet, safety and health. Agricultural Information Bulletin Number 789-7. United States Department of Agriculture.

5. Chlorine dioxide wash of shrimp and crawfish an alternative to aqueous chlorine;Andrews;Food Microbiology,2002

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