Now showing items 1-4 of 4
Treatment Options to Eliminate or Control Growth of Listeria monocytogenes on Raw Material and on Finished Product for the Smoked Fish Industry
The Smoked Seafood Working Group (SSWG), a collaboration of the National Fisheries Institute, the National Food Processors Association, several smoked fish processors and universities, reviewed scientific papers that ...
Implementing Targeted Good Manufacturing Practices and Sanitation Procedures to Minimize Listeria Contamination of Smoked Seafood Products
The Smoked Seafood Working Group (SSWG), a collaboration of two national industry trade organizations, smoked seafood processors and academia, developed guidelines to minimize Listeria monocytogenes contamination of finished ...
Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus)
(Int Assoc Food Protection, 2007-05-01)
Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There is considerable ...
Role of package type on shelf-life of fresh crab meat
(Food Protection Trends, 2010)
Microbiological quality of fresh (not pasteurized) crab meat stored at 4°C in a 340 g (12 oz) food grade polyethylene traditional snap-lid container and equally fresh crab meat stored at 4°C in a 227 g (8 oz) SimpleStep® ...