Technical Development to Improve Hygiene in the Inshore Shrimp Industry

Summary

Food Safety Regulations establish requirements for the UK Inshore Shrimp Industry which are difficult to achieve with the equipment and practices currently in use. This report describes collaborative trials between Seafish, local food authorities and industry that demonstrate that legal requirements can be met. This was achieved by a combination of on board treatment of seawater, improved hygiene handling and projected chilled storage of cooked shrimp. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

Authors

• P. Wilson,
• P. Prout

Publication Reference No.

SR466

Publication date

01 February 1996