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Reduced Oxygen Packaging and Food Safety Concerns in Seafood


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.

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Publication Date

January 21, 2020