Microbial Control of Raw and Cold-Smoked Atlantic Salmon (<i>Salmo salar</i>) through a Microwave Plasma Treatment

The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as <i>Salmonella</i> sp. or <i>Listeria monocytogenes</i>. Despite strict existing hygiene procedures, the production industry constantly...

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Autors principals:	Thomas Weihe, Robert Wagner, Uta Schnabel, Mathias Andrasch, Yukun Su, Jörg Stachowiak, Heinz Jörg Noll, Jörg Ehlbeck
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-10-01
Col·lecció:	Foods
Matèries:	seafood pathogens food sanitation food spoilage microbiological inactivation microbial growth food quality
Accés en línia:	https://www.mdpi.com/2304-8158/11/21/3356
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