Intelligence
Proper cooking, storage yield safe seafood
Insufficient cooking and improper storage can lead to the proliferation of pathogens in seafood and other foods.
Insufficient cooking and improper storage can lead to the proliferation of pathogens in seafood and other foods.
With forced convection, shrimp are cooked in a sealed chamber where a mixture of steam and air at lower temperature flows over them for a longer period to ensure product safety.
Grupo Granjas Marinas built a shrimp-cooking facility adjacent to its processing facility in Honduras and replaced its refrigeration equipment.