The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety

Diseases caused by food pathogens became one of the most common health problems in the world. Listeria monocytogenes, one of the most dangerous pathogens, is often found in fresh fish. In order to avoid health risks, researchers are constantly looking for new and better ways to process food, ozonizi...

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Bibliographic Details
Main Authors: Bajerkevičiūtė, Rosita, Degutytė, Rimgailė, Šipailienė, Aušra, Tichonovas, Martynas
Format: Conference Object
Language:English
Published: 2018
Subjects:
ozonized ice
Listeria monocytogenes
fish fat oxidation
Atlantic salmon
Online Access:http://ktu.lvb.lt/KTU:ELABAPDB29126581&prefLang=en_US
Description
Summary:Diseases caused by food pathogens became one of the most common health problems in the world. Listeria monocytogenes, one of the most dangerous pathogens, is often found in fresh fish. In order to avoid health risks, researchers are constantly looking for new and better ways to process food, ozonizing being one of them. Ozone is a strong antimicrobial agent and has been successfully used against pathogenic microorganisms, as a disinfectant for water and inactivator of contaminant microflora on various foods.

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