Reduced Oxygen Packaging and Food Safety Concerns in Seafood
ID
FST-351NP (FST-358NP)
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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