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1 Ιουν 2024 · A well-known example of traditional fermented fish is fish sauce, a popular staple in Southeast Asian cuisine. Research into fish sauce has unveiled a core group of microorganisms that shape the product.
10 Νοε 2020 · This review aims to provide updated information about outbreaks and recalls associated with fish and fish products in the past 25 years, identify major microbial concerns associated with fish products, and evaluate the presence and prevalence of AMR in fish and fish products.
6 ώρες πριν · Table 2. List of abbreviations of the investigated environmental contaminants. The maximum levels differ in fish species. The limit of Cd is 0.050 mg/kg in most of them, but it increases up to 0.10 mg/kg in mackerel, tuna, and bichique, and 0.15 and 0.25 mg/kg in bullet tuna and anchovy, sardine, and swordfish, respectively.
21 Αυγ 2024 · Considering the constraints of depending only on exposed factors to remove contaminants from fermented food, it is fundamental to incorporate extra quality control procedures to improve food safety and reduce the chances of pathogen contamination.
31 Μαΐ 2015 · Pathogens via contaminated fish and fish products may enter the food chain, and processing of fish may lead to cross-contamination of premises, equipment, and end-product, facilitating the distribution of pathogenic bacteria.
20 Φεβ 2024 · Fish sauce, a staple in Asian cuisine, can be both versatile and intimidating. Understanding how to substitute it, incorporate it into dishes or measure the right amount can enhance your cooking significantly. How can I substitute fish sauce in recipes?
1 Οκτ 2023 · The first foodborne pathogen is a coagulase-positive staphylococcus implicated in food poisonings, due to enterotoxin production, and nosocomial infections (Schleifer, & Bell, 2015). The second is a human pathogen inducing foodborne intoxications and opportunistic infections (Logan & Vos, 2015).
