Tactics to safeguard catfish and tilapia fillets from foodborne pathogens explored
Thursday, December 16, 2010 - 10:23
in Health & Medicine
(PhysOrg.com) -- On a chilly winter night, quick and easy-to-prepare broiled catfish or tilapia fillets -- seasoned with ginger and garlic -- might make a tasty and satisfying choice for your evening meal. U.S. Department of Agriculture (USDA) food microbiologist Kathleen Rajkowski works with these popular fillets in studies designed to prevent certain pathogenic microbes from contaminating them.