Inactivation of Anisakis simplex larvae in raw fish using high hydrostatic pressure treatments

Author:

Brutti Andrea,Rovere Pierpaolo,Cavallero Serena,D’Amelio Stefano,Danesi Patrizia,Arcangeli Giuseppe

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference22 articles.

1. Survival of Anisakis simplex in microwave-processed arrotooth flounder (Artheresthes stomias);Adams;Journal of Food Protection,1999

2. Arcangeli, G., Baldrati, G., & Pirazzoli, P. (2003). Processed fishery and acquaculture products. Parma, Italy: Preserved Food Research Station.

3. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration;Ashie;Food Research International,1996

4. Intestinal localization of anisakiasis manifested as acute abdomen;Caramello;Clinical Microbiology and Infection,2003

5. Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophtalmus maximus) muscle;Chevalier;Food Research International,2001

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