Chinivasagam, H.N. and Bremner, H.A. and Nottingham, S.M. and Thrower, S.J. (1997) The microbiological status of prawns from retail and wholesale outlets in the Brisbane region. Food Australia, 49 (12). pp. 592-595.
Publisher URL: http://www.aifst.asn.au
Cooked prawns from retail and wholesale outlets in the Brisbane region included a large proportion with high bacterial counts (10(6)-10(8)/g) indicating a short remaining shelflife. Microbially inferior product entering the wholesale and retail trade indicated poor handling and storage practices from point of capture all along the distribution chain to the retail outlets. Current handling practices need to be upgraded and HACCP principles adopted.
|Additional Information:||Reproduced with permission from Australian Institute of Food Science and Technology Incorporated (AIFST). Access to published version may be available via Publisher’s website.|
|Keywords:||Microbiological status; cooked prawns.|
|Subjects:||Aquaculture and Fisheries > Fisheries > Packing, transportation and storage|
Aquaculture and Fisheries > Fisheries > Fishery processing
|Deposited On:||11 Jun 2004|
|Last Modified:||06 Sep 2010 06:21|
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