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• W349655144 abstract "As long as humans have existed, microorganisms and their activity in foods have created challenges by their ability to cause quality reduction or cause disease. Microorganisms are beneficial in the preparation or preservation of foods. An adequate microbiological evaluation of the quality and safety of fish and fish products requires skills and experience. In addition to analytical results for relevant parameters, information on the origin and history of the fish or fish product under examination, as well as the intended usage should be taken into consideration. Knowledge in microbiology would enhance the safe production of fish as food and is a strict requirement to maintain high quality of fish and products of fish for sufficiently long periods necessary for harvest, processing, transport, and storage. Taking into account that marine fish resources are limited, an increased value adding must come as a result of better quality, which in turn is strongly influenced by the activity of microorganisms. This chapter discusses how microorganisms might reduce the quality of farmed fish and fish products, and also considers possible health risks posed by such organisms if present in seafood." @default.
• W349655144 created "2016-06-24" @default.
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• W349655144 date "2008-01-01" @default.
• W349655144 modified "2023-10-16" @default.
• W349655144 title "Microbiological quality and safety of farmed fish" @default.
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• W349655144 doi "https://doi.org/10.1533/9781845694920.2.399" @default.
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