Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6289726 | International Journal of Food Microbiology | 2016 | 11 Pages |
Abstract
In conclusion, this study provides new knowledge on the processing environment as a source of contamination of salmon fillets with Pseudomonas spp. and Shewanella spp., while Photobacterium spp. most likely originate from the live fish and seawater. The study show that strict hygiene during processing is a prerequisite for optimal shelf life of salmon fillets and that about 90% reductions in the initial levels of bacteria on salmon fillets can be obtained using optimal hygienic conditions.
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Authors
Trond Møretrø, Birgitte Moen, Even Heir, Anlaug Ã
. Hansen, Solveig Langsrud,