Risks Associated with Fish and Seafood-Reference-Cited by-同舟云学术

Risks Associated with Fish and Seafood

Published:2017-02-24 Issue:1 Volume:5 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Chintagari Sailaja¹,Hazard Nicole²,Edwards Genevieve²,Jadeja Ravi³,Janes Marlene³

Affiliation:

1. Department of Food Science and Technology, University of Georgia, Griffin, GA 30223

2. School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70894

3. Department of Animal Science, Oklahoma State University, Stillwater, OK 74078

Abstract

ABSTRACT Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home. With the increase in the demand for fish and seafood, aquaculture production is increasing, which could lead to new risks that will need to be addressed in the future to control foodborne pathogens.

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/microbiolspec.PFS-0013-2016

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