ID

FST-351NP (FST-358NP)

Authors as Published

Reza Ovissipour, Assistant Professor and Extension Specialist, Seafood Agriculture Research and Extension Center, Department of Food Science and Technology, Virginia Tech; and Barbara Rasco, Professor, Dean of College of Agriculture and Natural Resources, University of Wyoming

This publication is available in an enhanced digital version and PDF.

One of the major concerns in food and seafood industry, is the reduced oxygen environment which can increase the risk of anaerobic foodborne pathogens growth, such as Clostridium botulinum if temperature abuse occurs. In this article, we summarized the information about ROP.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

January 21, 2020