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
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...
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...
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...
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...
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