MK Seafood Institute

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MK Seafood Institute, Seafood Science, Fishery Science, Seafood processing, Food Science, Seafood Technology, Education, MKSeafoodInistitute, Shrimp processing, Seafood Quality & Safety

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Why 70% IPA is widely used as disinfectant & Why not 99%

Why 70% IPA is widely used as disinfectant & Why not 99% MK Seafood Institute

83 views - 3 months ago

Light Intensity requirement in Food Processing Facility

Light Intensity requirement in Food Processing Facility MK Seafood Institute

98 views - 3 months ago

How to Control Severe Dehydration or Freezer Burn in Frozen Seafood

How to Control Severe Dehydration or Freezer Burn in Frozen Seafood MK Seafood Institute

236 views - 9 months ago

Staphylococcus Morphology, Taxonomy, Virulence Factors & Clinical Features

Staphylococcus Morphology, Taxonomy, Virulence Factors & Clinical Features MK Seafood Institute

182 views - 9 months ago

Enumeration of Coliforms, Faecal coliforms & E coli by USFDA BAM

Enumeration of Coliforms, Faecal coliforms & E coli by USFDA BAM MK Seafood Institute

352 views - 9 months ago

Coliforms, Faecal coliforms and Escherichia coli Morphology, Classification & Pathogenicity

Coliforms, Faecal coliforms and Escherichia coli Morphology, Classification & Pathogenicity MK Seafood Institute

274 views - 1 year ago

Mycotoxins in Aquaculture Shrimps

Mycotoxins in Aquaculture Shrimps MK Seafood Institute

171 views - 1 year ago

PFAS Chemicals in Seafood

PFAS Chemicals in Seafood MK Seafood Institute

113 views - 1 year ago

Effluent Treatment Process in Seafood Industry Shrimp P 2

Effluent Treatment Process in Seafood Industry Shrimp P 2 MK Seafood Institute

249 views - 1 year ago

EFFLUENT TREATMENT PROCESS IN SEAFOOD INDUSTRY SHRIMP Part 1

EFFLUENT TREATMENT PROCESS IN SEAFOOD INDUSTRY SHRIMP Part 1 MK Seafood Institute

262 views - 1 year ago

Breading Applications in Seafood & Meat Industry

Breading Applications in Seafood & Meat Industry MK Seafood Institute

604 views - 2 years ago

Battering & Breading of Fish, Shrimp & Meat Products Part 01

Battering & Breading of Fish, Shrimp & Meat Products Part 01 MK Seafood Institute

515 views - 2 years ago

CCP Decision Tree CODEX 2022

CCP Decision Tree CODEX 2022 MK Seafood Institute

1.9K views - 2 years ago

Root Cause Analysis Cause & Effect #Fishbone Diagram

Root Cause Analysis Cause & Effect #Fishbone Diagram MK Seafood Institute

401 views - 2 years ago

Root Cause Analysis # 5 Why Technique

Root Cause Analysis # 5 Why Technique MK Seafood Institute

277 views - 2 years ago

Differences Between Baking Soda E 500 & Baking Powder

Differences Between Baking Soda E 500 & Baking Powder MK Seafood Institute

312 views - 2 years ago

CODEX HACCP 2020 Revision

CODEX HACCP 2020 Revision MK Seafood Institute

509 views - 2 years ago

Designing An Environmental Monitoring Program In Food Industry P 2

Designing An Environmental Monitoring Program In Food Industry P 2 MK Seafood Institute

757 views - 2 years ago

Environmental Monitoring in Food Industry # P 1

Environmental Monitoring in Food Industry # P 1 MK Seafood Institute

894 views - 2 years ago

Cold Storage Management in Food Industry #Freezer Burn Part 4

Cold Storage Management in Food Industry #Freezer Burn Part 4 MK Seafood Institute

823 views - 3 years ago

IQF Frozen Shrimps Shifting & Container Loading #Freezer Burn Part 3

IQF Frozen Shrimps Shifting & Container Loading #Freezer Burn Part 3 MK Seafood Institute

1K views - 3 years ago

Proper Handling of IQF Frozen Shrimps #Freezer Burn Part 2

Proper Handling of IQF Frozen Shrimps #Freezer Burn Part 2 MK Seafood Institute

900 views - 3 years ago

How to set SMART Food Safety Objective #Part 2

How to set SMART Food Safety Objective #Part 2 MK Seafood Institute

315 views - 3 years ago

How to set SMART Food Safety Objective #Part 1

How to set SMART Food Safety Objective #Part 1 MK Seafood Institute

773 views - 3 years ago

Gram Staining Procedure #Microbiology

Gram Staining Procedure #Microbiology MK Seafood Institute

355 views - 3 years ago

Difference Between Moisture Content & Water Activity in Foods

Difference Between Moisture Content & Water Activity in Foods MK Seafood Institute

1.3K views - 3 years ago

Differences Between HACCP & HARPC

Differences Between HACCP & HARPC MK Seafood Institute

756 views - 3 years ago

How to Prevent Freezer Burn In Seafood during Cold Storage P 1

How to Prevent Freezer Burn In Seafood during Cold Storage P 1 MK Seafood Institute

615 views - 3 years ago

Hygiene & Sanitation

Hygiene & Sanitation MK Seafood Institute

1.5K views - 3 years ago

Detection of Light & Heavy Filth in Food Products Part 2

Detection of Light & Heavy Filth in Food Products Part 2 MK Seafood Institute

2.5K views - 3 years ago

Detection of Light & Heavy Filth In Food Products Part1

Detection of Light & Heavy Filth In Food Products Part1 MK Seafood Institute

1.8K views - 3 years ago

HACCP Principle 7 #Establish Record Keeping Procedure

HACCP Principle 7 #Establish Record Keeping Procedure MK Seafood Institute

409 views - 3 years ago

HACCP Principle 6 # Establish Verification Procedure

HACCP Principle 6 # Establish Verification Procedure MK Seafood Institute

676 views - 3 years ago

HACCP Principle 5 #Establish Corective Action Procedures

HACCP Principle 5 #Establish Corective Action Procedures MK Seafood Institute

578 views - 3 years ago

HACCP Principle 04 Monitoring of Critical Control Points

HACCP Principle 04 Monitoring of Critical Control Points MK Seafood Institute

567 views - 3 years ago

HACCP Principle 3 Establish Critical Limit

HACCP Principle 3 Establish Critical Limit MK Seafood Institute

640 views - 3 years ago

HACCP Principle 2 # CCP Part 2

HACCP Principle 2 # CCP Part 2 MK Seafood Institute

527 views - 3 years ago

HACCP Principle 2 # CCP Part 1

HACCP Principle 2 # CCP Part 1 MK Seafood Institute

589 views - 3 years ago

HACCP Principle 1 Part 2

HACCP Principle 1 Part 2 MK Seafood Institute

307 views - 3 years ago

HACCP Principle 1 Conduct hazard analysis & identify control measure P 1

HACCP Principle 1 Conduct hazard analysis & identify control measure P 1 MK Seafood Institute

803 views - 3 years ago

Risk Assessment on Banned Chemical Residues in Aquacultured Shrimps

Risk Assessment on Banned Chemical Residues in Aquacultured Shrimps MK Seafood Institute

771 views - 3 years ago

Risk Assessment on Internal Auditing

Risk Assessment on Internal Auditing MK Seafood Institute

2.7K views - 3 years ago

Risk Assessment Process-Introduction

Risk Assessment Process-Introduction MK Seafood Institute

634 views - 3 years ago

Vibrio parahaemolyticus Part 3 Screening & Confirmation by FDA BAM

Vibrio parahaemolyticus Part 3 Screening & Confirmation by FDA BAM MK Seafood Institute

873 views - 4 years ago

Vibrio parahaemolyticus Enumeration, Isolation & Identification Part 2

Vibrio parahaemolyticus Enumeration, Isolation & Identification Part 2 MK Seafood Institute

1.2K views - 4 years ago

Vibrio parahaemolyticus Morphology, Pathogenicity & Its Control

Vibrio parahaemolyticus Morphology, Pathogenicity & Its Control MK Seafood Institute

1.7K views - 4 years ago

Employee Health and Personal Hygiene in Food Industry# SSOP 07

Employee Health and Personal Hygiene in Food Industry# SSOP 07 MK Seafood Institute

812 views - 4 years ago

Proper Labelling, Storage & Usage Of Chemicals In Food Industry

Proper Labelling, Storage & Usage Of Chemicals In Food Industry MK Seafood Institute

600 views - 4 years ago

BIOFILM FORMATION A THREAT TO FOOD INDUSTRY

BIOFILM FORMATION A THREAT TO FOOD INDUSTRY MK Seafood Institute

557 views - 4 years ago

7 Steps for Hand Hygiene in Food Industry SSOP 04 #Scientific View

7 Steps for Hand Hygiene in Food Industry SSOP 04 #Scientific View MK Seafood Institute

456 views - 4 years ago

Is Antibacterial Soap Better Than Plain Soap?

Is Antibacterial Soap Better Than Plain Soap? MK Seafood Institute

133 views - 4 years ago

Is Added Sugars or Artificial Sweeteners Good or Bad

Is Added Sugars or Artificial Sweeteners Good or Bad MK Seafood Institute

246 views - 4 years ago

How to optimize freezing of Curl control or Dusted Shrimps #Seafood EP 12

How to optimize freezing of Curl control or Dusted Shrimps #Seafood EP 12 MK Seafood Institute

753 views - 4 years ago

How To Prevent Recontamination of Salmonella In Cooked Frozen Shrimps RTE Food P 1

How To Prevent Recontamination of Salmonella In Cooked Frozen Shrimps RTE Food P 1 MK Seafood Institute

565 views - 4 years ago

Salmonella Morphology, Classification & Pathogenicity Part 1

Salmonella Morphology, Classification & Pathogenicity Part 1 MK Seafood Institute

900 views - 4 years ago

Vibrio cholerae serology # Food Microbiology EP 03

Vibrio cholerae serology # Food Microbiology EP 03 MK Seafood Institute

719 views - 4 years ago

Isolation & Identification of Vibrio cholerae by BAM method #EP 02

Isolation & Identification of Vibrio cholerae by BAM method #EP 02 MK Seafood Institute

3.2K views - 4 years ago

Vibrio cholerae Morphology, Pathogenicity & Prevention

Vibrio cholerae Morphology, Pathogenicity & Prevention MK Seafood Institute

879 views - 4 years ago

How To Give Accurate Filling Weight In IQF Frozen Shrimps #Seafood EP 08

How To Give Accurate Filling Weight In IQF Frozen Shrimps #Seafood EP 08 MK Seafood Institute

2.2K views - 4 years ago

How To Quantify Glaze% in IQF Frozen Shrimps #Seafood EP 07

How To Quantify Glaze% in IQF Frozen Shrimps #Seafood EP 07 MK Seafood Institute

6.2K views - 4 years ago