Microbiome population dynamics of cold smoked sockeye salmon during refrigerated storage and after culture enrichment.
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DOI: 10.4315/jfp-21-228
Abstract: Cold smoked salmon is a ready-to-eat seafood product of high commercial importance. The processing and storage steps facilitate the introduction, growth and persistence of foodborne pathogens and spoilage bacteria. The growth of commensal bacteria during… read more here.
Keywords: smoked salmon; enrichment; microbiome population; salmon ... See more keywords