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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...
Autores principales: | Weihe, Thomas, Wagner, Robert, Schnabel, Uta, Andrasch, Mathias, Su, Yukun, Stachowiak, Jörg, Noll, Heinz Jörg, Ehlbeck, Jörg |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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