Microbiological characteristics of smoked and smoked–dried fish processed in Benin

This study aimed to assess the microbiological status of smoked fish (SF) and smoked–dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and processed fish, were randomly collected from differ...

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Veröffentlicht in:Food Sci Nutr
Hauptverfasser: Anihouvi, Dona Gildas Hippolyte, Kpoclou, Yénoukounmè Euloge, Abdel Massih, Marleen, Iko Afé, Ogouyôm Herbert, Assogba, Mahunan François, Covo, Melvina, Scippo, Marie‐Louise, Hounhouigan, Djidjoho Joseph, Anihouvi, Victor, Mahillon, Jacques
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2019
Schlagworte:
Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6526674/
https://ncbi.nlm.nih.gov/pubmed/31139396
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1030
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