Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets
Letters in Applied Microbiology2016Vol. 64(1), pp. 27–34
Citations Over TimeTop 10% of 2016 papers
Abstract
Raw ready-to-eat seafood products like sashimi can be easily contaminated with various bacteria from aquatic environments and human reservoirs, which subsequently bring about a risk in food poisoning due to no heating process before consumption. The results of this study provide comprehensive microbiological data on various species of raw ready-to-eat seafood from various distribution channels. It may contribute to establish reasonable standard and effective strategies to ensure a good microbiological quality of raw ready-to-eat seafood for the safety of meals, like sashimi and sushi.
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