Effects of high hydrostatic pressure processing on Bacillus cereus spores in fresh blue crab meat (Callinectes sapidus)
The Food and Drug Administration has recently expressed concern for the safety of seafood and seafood products. One of the concerns is the presence of Bacillus cereus in fresh blue crab meat. Bacillus cereus is a spore-forming pathogen whose spores survive the customary thermal treatments applied...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/26905 http://scholar.lib.vt.edu/theses/available/etd-04162006-155621/ |