**7.2 Refrigeration**

Refrigeration and freezing are well-known techniques for extending the shelf-life of food products. These processes lower the temperature to levels at which bacterial metabolic processes are stopped and the rates of chemical and biochemical reactions reduced (Norhana et al., 2010). Although most *Salmonella* serotypes are unable to grow at refrigeration temperatures, the organismis can be prevented holding chilled fishery products below 4.4°C (Ward &Hart, 1997). Worldwide, the most common cause of foodborne salmonellosis is *Salmonella typhimurium*. The minimum growth temperature reported for this species is 6.2°C (A study by Ingham et al., (1990), indicate that the temperature preventing growth of S. typhimurium in picked crab meat is at or below 7°C). Thus, proper refrigeration will prevent growth of S. Typhimurium. However, maintenance of optimal refrigeration temperatures often cannot be guaranteed at all times prior to food consumption (Ingham et al., 1990). Thus, good sanitation after refrigeration process of fishery products such as cooked crabs or cooked shrimp are very important in maintainning product quality(Ray et al., 1976).
