Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets-Reference-Cited by-同舟云学术

Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets

Published:2016-12-04 Issue:1 Volume:64 Page:27-34
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Kim H.W.¹,Hong Y.J.¹,Jo J.I.²,Ha S.D.³,Kim S.H.²,Lee H.J.²,Rhee M.S.¹

Affiliation:

1. Department of Biotechnology; College of Life Sciences and Biotechnology; Korea University; Seoul Korea

2. Food Microbiology Division; National Institute of Food and Drug Safety Evaluation; North Chungcheong Province Korea

3. School of Food Science and Technology; Chung-Ang University; Gyeonggi-do Korea

Funder

Korea Ministry of Food and Drug Safety

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12688/fullpdf

Reference31 articles.

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3. Pathogen bacteria adhesion to skin mucus of fishes;Benhamed;Vet Microbiol,2014

4. Prevalence of Salmonella enterica and Listeria monocytogenes contamination in foods of animal origin in Italy;Busani;J Food Prot,2005

5. Centre for Food Safety 1999 Sushi and Sashimi. Hong Kong-An Evaluation of sushi and sashimi Microbiological Surveillance 1997-1998 http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fm_01_09_sshk.html

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