J&W Seafood worker lowers the container of crab meat cans into the cooker, while Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant holds onto the wires that will be transmitting temperature data to a computer during pasteurization. :cop

Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant, regularly validates local seafood companies’ pasteurization processes. These validation studies ensure that crab is cooked properly and will be safe for consumers.

 

Read more at:

vaseagrant.vims.edu/virginia-seafood-validation/

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