کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4559888 | 1330480 | 2010 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review](/preview/png/4559888.png)
چکیده انگلیسی
Shrimp are an important commodity in the international fisheries trade and there is an indication of an increase in worldwide consumption of this crustacean. Salmonella and Listeria have been isolated from shrimps and shrimp products on a regular basis since the 1980s. The continued reporting of the presence of these pathogens in fresh and frozen shrimps, and even in the lightly preserved and ready-to-eat products, indicates that the existing practices used by the manufacturers or processors are insufficient to eliminate these pathogens. This paper reviews the information available on Salmonella and Listeria in shrimp and makes recommendations on control options and avenues for future research in order to improve shrimp safety and quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 21, Issue 4, April 2010, Pages 343–361
Journal: Food Control - Volume 21, Issue 4, April 2010, Pages 343–361
نویسندگان
M.N. Wan Norhana, Susan E. Poole, Hilton C. Deeth, Gary A. Dykes,