Seafood is particularly prone to spoilage because of the intrinsic properties of the food product and its microbiota which contains specific spoilage organisms originating from the marine environment. Different processing steps such as gutting, filleting, salting, marinating, smoking, high pressure treatment, as well as storage conditions such as cooling and packaging (amongst which modified atmosphere packaging) have a large effect on the microbial ecology of seafood and hence on its shelf life. This chapter focuses on North Sea seafood and with a specific case on brown shrimps to illustrate the dynamic of the bacterial ecology from raw to processed and stored seafood.
|Titel||Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology|
|Editors||Anderson de Souza Sant'Ana|
|Uitgeverij||John Wiley & Sons|
|ISBN van geprinte versie||978-1-118-75642-3|
|ISBN van elektronische versie||978-1-118-75642-3|
|Status||Gepubliceerd - jan-2017|