An exploratory study on spoilage bacteria and listeria monocytogenes in fresh salmon: extending shelf-life using vacuum and seasonings as natural preservatives

HIGHLIGHTS

• who: Maria-Leonor Lemos and colleagues from the ICBAS-Instituto Ciu00eancias Biomu00e9dicas Abel Salazar, Universidade do Porto have published the article: An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives, in the Journal: (JOURNAL)
• what: This work aimed at identifying potential strategies to improve the shelf-life and microbiological safety of fresh salmon.
• future: The shelf-life of fresh salmon can be extended by implementing good hygiene practices and by storing fillets at 4 u25e6 C under a vacuum but . . .
  

   

  

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