Reduced oxygen packaging and food safety concerns in seafood
| dc.contributor.author | Ovissipour, Mahmoudreza | en |
| dc.contributor.author | Rasco, Barbara | en |
| dc.coverage.country | United States | en |
| dc.coverage.state | Virginia | en |
| dc.date.accessed | 2020-02-27 | en |
| dc.date.accessioned | 2020-03-04T18:07:45Z | en |
| dc.date.available | 2020-03-04T18:07:45Z | en |
| dc.date.issued | 2020 | en |
| dc.description.abstract | Reduced 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.notes | FST-351 | en |
| dc.format.extent | 5 pages | en |
| dc.format.mimetype | applitcation/pdf | en |
| dc.identifier.uri | http://hdl.handle.net/10919/97175 | en |
| dc.identifier.url | https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-351/FST-358.pdf | en |
| dc.language.iso | en_US | en |
| dc.publisher | Virginia Cooperative Extension | en |
| dc.relation.ispartofseries | Publication (Virginia Cooperative Extension) ; FST-358; FST-351 | en |
| dc.rights | Virginia 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.cabt | Food safety | en |
| dc.subject.cabt | packaging materials | en |
| dc.title | Reduced oxygen packaging and food safety concerns in seafood | en |
| dc.type | Extension publication | en |
| dc.type.dcmitype | Text | en |
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