Dear FoodSafers ,
I have a serious concern on one cold seafood recipe involving tiger prawns. It was observed that in one of our recipe preparations, we are cooking tiger prawns with shell-on absolutely no dissection prior to cooking except prick a long wooden needle inside to make it straight and cook with it.
After cooking, what I observed was ridiculous, this prawns are now cut from the top to remove facials and then remove shells, and after that they are marked a slight cut from the top straight to end to remove intestine, and this while removing is broken and there is fecal matter that is touching the ready to eat cold meat. They run in water if needed to remove some particulates.
My Question: Is this process acceptable in terms of hygiene? Is it not the same risk of Foodborne pathogen contamination?
Please I need comments on this from all of our experts, to comment please and advise.
Regards,
Kushal