Shrimp and Cod Allergen Transfer to Non-seafood via Reused Batter and Persistence after Deep Frying.
Reused liquid batter systems in retail food-establishment represent a potential yet poorly studied source of seafood allergen cross-contact. This study quantified the accumulation of shrimp and cod proteins in a liquid batter across 20 sequential preparation batches, each representing a single portion (20-25 g), and ev...
Xin-Jing Jiang, B. Remington, Stefano Luccioli et al.
· Journal of Food Protection · 0 citations