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Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns

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Microbiology of Marine Food Products

Abstract

Scientific interest in naturally occurring marine and freshwater microorganisms dates back to the decades following the discoveries of Louis Pasteur and his contemporaries in the 1850s. However, it was not until the turn of the century, when consumption of molluscan shellfish was associated with numerous outbreaks of cholera, that interest was generated in determining the relationship between the occurrence of enteropathogenic bacteria in seafood products and human health. When subsequent studies showed that the naturally occurring microflora in fish and shellfish from unpolluted waters were significantly different from those associated with warm-blooded animals, attention shifted once again to the public health problems associated with consumption of raw molluscan shellfish (Liston 1980).

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  1. Russell J. Miget
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Editors and Affiliations

  1. Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  2. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

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Miget, R.J. (1991). Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_4

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  • DOI: https://doi.org/10.1007/978-1-4615-3926-1_4

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