Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface-Reference-Cited by-同舟云学术

Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

Published:2010-03 Issue:3 Volume:21 Page:286-291
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Phuvasate Sureerat,Su Yi-Cheng

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference29 articles.

1. The thermal death times of Hafnia alvei in a model suspension and in artificially contaminated hot smoked kahawai (Arripis trutta);Bremer;Journal of Food Protection,1998

2. Efficacy of electrolyzed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces;Chiu;Letters in Applied Microbiology,2006

3. Isolation and characterization of novel glycoproteins from fish epidermal mucus: Correlation between their pore-forming properties and their antibacterial activities;Ebran;Biochimica et Biophysica Acta,2000

4. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry;Fabrizio;Poultry Science,2002

5. FDA (2001). Scombrotoxin (histamine) formation. In Fish and fisheries products hazards and controls guidance (pp. 83–102). Washington, DC: Center for Food Safety and Applied Nutrition, Office of Seafood, Food and Drug Administration.

Cited by 55 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality and safety of food product – Current assessment, issues, and metabolomics as a way forward;Food Chemistry Advances;2024-06

2. Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking;Innovative Food Science & Emerging Technologies;2023-07

3. Advances in strategies to assure the microbial safety of food-associated ice;Journal of Future Foods;2023-06

4. Detection, Identification, and Inactivation of Histamine-forming Bacteria in Seafood: A Mini-review;Journal of Food Protection;2023-03

5. Su Ürünleri İşleme Endüstrisi İçin Bir Seçenek: Elektrolize Sular;Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries;2022-09-28