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The irradiation resistance of food pathogens contaminating seafoods

Creator:: Dutiyabodhi, Pisawat
Abstract:: Studies have been made to determine the limits of tolerance to gamma radiation for 15 cultures of the following bacterial species both in culture media and in irradiation-sterilized seafoods (crab-meat, halibut and shrimp) inoculated with Salmonella (seven species), Shigella (three species), and one species each of Neisseria, Myco-bacterium, Esctrerichia, Proteus...
Resource Type:: Masters Thesis
Full Text:: made to use vitarnin K, as a radiation sensi- tlzing agent for effective food Preservation. The

Canning seafood [1981]

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised March 1981. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: - Canning Seafood Coastal waters and streams in the Pacific Northwest provide a va- riety of seafoods

Canning seafood [1979]

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Published August 1979. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: they are preserved when supplies are abundant. Canning is the method of preservation com- monly used

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: Temperature Abused Chilled Seafood. Abstract approved: , | l / Dr. J. Antom Dr. J. Antonio

Quality changes of frozen Dungness crab meat during zero storage

Creator:: Johnston, Melvin R.
Resource Type:: Masters Thesis
Full Text:: in the frozen crab meat could be prevented, this method of preservation should develop into a

Canning seafood [2011]

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, and Pacific Northwest Cooperative Extension
Abstract:: Provides research-tested processing recommendations for various types of seafood. Gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. Includes information on storing live seafood, examining home-canned seafood for spoilage and underprocessing, detoxification process for spoiled and underprocessed seafood, general tips on preparation...
Resource Type:: Technical Report
Full Text:: Seafood A Pacific Northwest Extension Publication Oregon State University • University of Idaho

Life begins at 40° F : how to use a seafood-handler's thermometer

Creator:: Davidson, William D. and Oregon State University. Extension Service/Sea Grant Marine Advisory Program
Abstract:: Published September 1975. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: one of the simplest and most economical methods of seafood preservation. In itself, the process of

Freezing razor clams

Creator:: Oregon State College. Agricultural Experiment Station and Harvey, Edward W. (Edward Winslow), 1911-
Abstract:: Published March 1943. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: Washington has long been a leading seafood product. Its radius of use, except in the canned form, has been

Preservation of seafoods

Creator:: Harvey, E. W. (Edward Winslow), 1911- and Oregon State College. Agricultural Experiment Station
Abstract:: Published March 1948. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: . Dean and Director PROCEDURES for the preservation of some seafood products are discussed in this

ScholarsArchive@OSU

The irradiation resistance of food pathogens contaminating seafoods

Canning seafood [1981]

Canning seafood [1979]

Application of ozone as a disinfectant for commercially processed seafood

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Quality changes of frozen Dungness crab meat during zero storage

Canning seafood [2011]

Life begins at 40° F : how to use a seafood-handler's thermometer

Freezing razor clams

Preservation of seafoods

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