Results 31 to 40 of about 3,316 (226)
Frontiers in Microbiology, 2021 Non-thermal atmospheric plasma (NTAP) has gained attention as a decontamination and shelf-life extension technology. In this study its effect on psychrotrophic histamine-producing bacteria (HPB) and histamine formation in fish stored at 0–5°C was ...
Marcello Trevisani +5 more
doaj +1 more source
Food Science &Nutrition, Volume 10, Issue 9, Page 2855-2867, September 2022., 2022 The current review article discusses different food preservation techniques with special reference to green technologies to minimize the deleterious impact on the environment and employs these innovative technologies to play role in enhancing the food safety.
Fakhar Islam +7 more
wiley +1 more source
Journal of Fish Diseases, Volume 45, Issue 8, Page 1211-1224, August 2022., 2022 Abstract Although a number of genetically diverse Yersinia ruckeri strains are present in Norwegian aquaculture environments, most if not all outbreaks of yersiniosis in Atlantic salmon in Norway are associated with a single specific genetic lineage of serotype O1, termed clonal complex 1.
Andreas Riborg +7 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 4, Page 3717-3745, July 2022., 2022 Abstract Hyperspectral imaging (HSI) is a robust and nondestructive method that can detect foreign particles such as microbial, chemical, and physical contamination in food. This review summarizes the work done in the last two decades in this field with a highlight on challenges, risks, and research gaps.
Aswathi Soni +3 more
wiley +1 more source
Mathematical model of the Lux luminescence system in the terrestrial bacterium Photorhabdus luminescens. [PDF]
, 2009 A mathematical model of the Lux luminescence system, governed by the operon luxCDABE in the terrestrial bacterium Photorhabdus luminescens, was constructed using a set of coupled ordinary differential equations.
Stekel, Dov J, Welham, Patricia A
core +1 more source
Journal of Food Science, Volume 87, Issue 6, Page 2377-2390, June 2022., 2022 Abstract The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product before packaging, represents a novel approach to retain product quality and prevent ...
Anita Nordeng Jakobsen +4 more
wiley +1 more source
В мире научных открытий, 2017 For an objective assessment of environment pollution by physical factors the adequate test systems and bio-indicators are necessary. It is used bacteria Photobacterium phosphoreum as indicator of exposure to low-intensity microwave electromagnetic field.
Tatyana Vladimirovna Rozhko +2 more
doaj +1 more source
Mild processing of seafood—A review
Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 1, Page 340-370, January 2022., 2022 Abstract Recent years have shown a tremendous increase in consumer demands for healthy, natural, high‐quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands.
Nanna Abel +2 more
wiley +1 more source
Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review
Microorganisms, 2022 Histamine is a toxic biogenic amine commonly found in seafood products or their derivatives. This metabolite is produced by histamine-producing bacteria (HPB) such as Proteus vulgaris, P. mirabilis, Enterobacter aerogenes, E. cloacae, Serratia fonticola,
Adnorita Fandah Oktariani +4 more
doaj +1 more source
Chemical hazards in smoked meat and fish
Food Science &Nutrition, Volume 9, Issue 12, Page 6903-6922, December 2021., 2021 ‐Main hazards reported in smoked meat and fish are toxic and carcinogenic to humans ‐Levels of chemical hazards reported from literature exceeded the maximal limits of European Union ‐Consumption of smoked meat and fish presents risk for consumers ‘health Abstract This review aims to give an insight into the main hazards currently found in smoked meat ...
Ogouyôm Herbert Iko Afé +7 more
wiley +1 more source