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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

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