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Safe and Scrumptious: Developing Methods for Safe Seafood Cooking

Researchers study thermal inactivation rates of foodborne diseases in order to develop time and temperature cooking profiles for seafood to obtain the best cooking parameters for “doneness” and quality.

Cooking fish fillets. ©laurenberg

Cooking fish fillets. ©laurenbergstrom

As Americans consume more seafood, the need to understand seafood-borne illness increases. A summary of CDC outbreaks of foodborne illness from 1998-2004 associated with seafood showed that Salmonella was the leading cause of bacterial associated foodborne outbreaks and cases in non-molluscan seafood. The second leading cause was Vibrio parahaemolyticus. Michael Jahncke and Dr. Kumar Mallikarjunan will determine the thermal inactivation rates of these diseases in order to develop time and temperature cooking profiles for fish, shrimp, oysters, and crab meat to obtain the best cooking parameters for “doneness” and quality.

Project Details: Michael Jahncke and Dr. Kumar Mallikarjunan. Thermal Inactivation Study for Salmonella spp. and Vibrio parahaemolyticus in Seafood.