Microbial ecology of seafoods: a special emphasis on the spoilage microbiota of North Sea seafood

    Onderzoeksoutput: Hoofdstuk in Boek/Rapport/CongresprocedureBijdrage aan een boek/anthologiepeer review

    Uittreksel

    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.
    Oorspronkelijke taalEngels
    TitelQuantitative Microbiology in Food Processing: Modeling the Microbial Ecology
    EditorsAnderson de Souza Sant'Ana
    Aantal pagina’s20
    UitgeverijJohn Wiley & Sons
    Publicatiedatumjan-2017
    Pagina's499-518
    ISBN van geprinte versie978-1-118-75642-3
    ISBN van elektronische versie978-1-118-75642-3
    PublicatiestatusGepubliceerd - jan-2017

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