Title page for ETD etd-06102009-081716

Type of Document Master's Thesis
Author Chintagari, Sailaja
Author's Email Address schint2@tigers.lsu.edu
URN etd-06102009-081716
Title Determination of Minimum Safe Cooking Temperatures for Shrimp to Destroy Foodborne Pathogens
Degree Master of Science (M.S.)
Department Food Science
Advisory Committee
Advisor Name Title
Marlene E.Janes Committee Chair
Joan M.King Committee Member
Witoon Prinyawiwatkul Committee Member
  • Shrimp
  • Listeria
  • Vibrio
  • Cooking Temperatures
  • Salmonella
Date of Defense 2009-04-28
Availability unrestricted
Shrimp is one of the most common seafoods and a favorite among consumers. Like any other food there are safety concerns about shrimp. Listeria species, Salmonella species, Clostridium species and Vibrio species are among the pathogens of prime importance. Most of these pathogens can be eliminated by cooking. However, the extent of cooking and temperatures greatly influence the safety of these foods. The current study is focused on the determination of minimum cooking temperatures for shrimp to eliminate Listeria species, Salmonella species and Vibrio species. Shrimp were surface inoculated with the three different species mentioned above to about 5.00 log CFU/g of shrimp and then incubated for two days. Shrimp samples were treated at five different temperatures on days 0 (day of inoculation), 1 and 2 by boiling. The effects of heat treatments by boiling on bacterial counts were determined by plating and calculating the log CFU/g reduction for each temperature. The experiment was repeated with different temperatures for each bacterium until the bacterial load in the shrimp was at non-detectable levels. The internal temperature of 85oC was the lowest temperature that was needed to kill all the bacteria tested. Vibrio species were less resistant to heat with bacterial counts reaching non-detectable levels at 55oC. 75oC was the minimum temperature required to eliminate Salmonella species, while Listeria species showed highest resistance up to 85oC. This study is mainly intended to design a simple, easy and unbiased consumer guide for cooking shrimp to enhance safety while handling and cooking them at home. This can also serve as a guide for manufacturers of ready-to-eat shrimp products while designing and planning CCP’s in HACCP plans during production.
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