An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives

SIMPLE SUMMARY: The study aims at improving the shelf-life and safety of fresh salmon, a highly perishable food often consumed raw in sushi or sashimi. Good hygiene practices and vacuum packaging extended shelf-life up to 20 days. The presence of the bacteria Carnobacterium maltaromaticum inhibited...

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Detalles Bibliográficos
Autores principales: Lemos, Maria-Leonor, Prata, Joana C., Rodrigues, Inês C., Martins-Costa, Sofia, Archer, Bernardo, Machado, Jorge, Dilão, Rui, Vaz-Pires, Paulo, Martins da Costa, Paulo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10383938/
https://www.ncbi.nlm.nih.gov/pubmed/37505828
http://dx.doi.org/10.3390/vetsci10070423

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10383938/
https://www.ncbi.nlm.nih.gov/pubmed/37505828
http://dx.doi.org/10.3390/vetsci10070423

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