A worker measures out one pound of crabmeat into each can for pasteurization. ©Jenn Armstrong/VASG

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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