spp. to low levels (median 5 to 30 per L aquaculture pond water) may be necessary for scenarios in which proper downstream food handling and processing cannot be guaranteed.
Associate ProfessorMichigan State University
Assistant ProfessorOhio State University
Hamilton KA, Chen A, de-Graft Johnson E, Gitter A, Kozak S, Niquice C, Zimmer-Faust AG, Weir MH, Mitchell J, Gurian P. (2018). risks due to consumption of aquaculture-produced shrimp. Microbial Risk Analysis, (9)
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