| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8844079 | International Journal of Food Microbiology | 2018 | 6 Pages |
Abstract
The results demonstrated that mesophilic Aeromonas spp. can represent a microbiological hazard in retail sushi products during cold storage. Rice acidification in combination with low storage temperature (â¤4â¯Â°C) are prerequisites to prevent growth of potentially pathogenic Aeromonas species during the relatively short shelf life.
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Authors
Sunniva Hoel, Olav Vadstein, Anita N. Jakobsen,