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By Claus Frimodt, Ian Dore

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PASTEURIZATION Pasteurization is the treatment of cooked shrimp with sufficient heat to destroy the vast majority of the microorganisms on the product. It has to be carefully controlled to avoid further cooking and shrinkage of the product. The temperature used is in the range from 130°F. ) to 158°F. ). This temperature destroys harmful organisms but does not change the texture or chemical composition of the product. Pasteurization is done using sealed metal or glass containers, or vacuum packed or heat sealed pouches.

PROCESSING PROCEDURES See Codex; and Chapter Five. PRODUCT DEFINITIONS For packing, see Packs and Packing. For size classifications see Counts. For product forms see Market Forms. For quality specifications see Chapter Five. D. Peeled, undeveined shrimp, also known as puds. See Market Forms. QUALITY See Codex. RED SHRIMP See Colors of Shrimp. REFURBISHING Cleaning up contaminated product so that it is fit for sale. For example, shrimp containing Salmonella might be cooked. The cooking will destroy the Salmonella, making the new, cooked product safe to sell.

Shrimp is also high in the essential minerals calcium and phosphorus and has good amounts of other vitamins and minerals. 2 grams of fat. There are about 90 to 100 calories in 3% ounces (100 grams) of shrimp. For further information, see Seafood Nutrition, published by Osprey Books. P&D Peeled and deveined shrimp. See MarketForms. PACKS AND PACKING Almost all green headless shrimp and block frozen peeled and p&d shrimp are packed in 5lb and 2kg blocks, 6, 8, or 10 to the master carton. The standard pack is 10 boxes of 5lb each or 10 boxes each of 2kg.

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