Reduced oxygen packaging and food safety concerns in seafood

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dc.contributor.authorOvissipour, Mahmoudrezaen
dc.contributor.authorRasco, Barbaraen
dc.coverage.countryUnited Statesen
dc.coverage.stateVirginiaen
dc.date.accessed2020-02-27en
dc.date.accessioned2020-03-04T18:07:45Zen
dc.date.available2020-03-04T18:07:45Zen
dc.date.issued2020en
dc.description.abstractReduced oxygen packaging (ROP) and other types of packaging including controlled atmosphere packaging (CAP), modified atmosphere packaging (MAP), cook-chil, and sous vide all reduce seafood spoilage, but there are still some safety concerns. Extended shelf life provides enough time for slow growing bacteria can grow under refrigerated temperatures.There is also temperature abuse at retail and consumer levels. This publication explains the science behind the food spoilage.en
dc.description.notesFST-351en
dc.format.extent5 pagesen
dc.format.mimetypeapplitcation/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/97175en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-351/FST-358.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; FST-358; FST-351en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.cabtFood safetyen
dc.subject.cabtpackaging materialsen
dc.titleReduced oxygen packaging and food safety concerns in seafooden
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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