Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel...

Descripción completa

Detalles Bibliográficos
Autores principales: Weihe, Thomas, Wagner, Robert, Schnabel, Uta, Andrasch, Mathias, Su, Yukun, Stachowiak, Jörg, Noll, Heinz Jörg, Ehlbeck, Jörg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655028/
https://www.ncbi.nlm.nih.gov/pubmed/36359968
http://dx.doi.org/10.3390/foods11213356

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655028/
https://www.ncbi.nlm.nih.gov/pubmed/36359968
http://dx.doi.org/10.3390/foods11213356

Ejemplares similares