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干鱼的微生物学安全性从原料到加工结束

Valentina Indio1, Federica Savini1, Fausto Gardini2

  • 1Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, Ozzano dell'Emilia (BO), Italy.

International journal of food microbiology
|March 3, 2024
PubMed
概括

这项研究评估了干的鱼,剑鱼和金枪鱼的微生物安全性. 结果显示没有组胺或Listeria monocytogenes,表明干燥制的鱼类产品对消费者来说是安全的.

关键词:
生物危害 生物危害微生物学质量 微生物学质量过程参数 过程参数准备好吃鱼,可以吃鱼.射击枪的元基因原子

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