Fresh and processed fish and shellfish

By L. Gram, H. Huss. 2000

135 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/41912334eeb60f403bff695c1ed451d950de9c2c

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Citations in the corpus

• Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review (2010, unknown): “Shrimp are generally spoiled by Gram-negative bacteria, which tend to be relatively pressure sensitive due to their cell wall structure (Gram & Huss, 2000) and HPP may therefore prove to be a valuable processing technology for shrimp.”
• Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon) (2013, unknown): “Since most shell fish are eaten whole (including the intestinal tract) either raw or following a very mild heat treatment, it can cause severe illness in humans (Gram and Huss 2000).”
• Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging (2011, background): “Gram and Huss (2000) reported that the microorganisms responsible for spoilage were domi- nated by psychrotolerant Gram-negative bacteria (Pseudomonas spp. and Shewanella spp.) grown on chilled fish.”
• Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere‐packed salmon (Salmo salar) at 2°C (2002, background): “These organisms, however, did not grow to critical levels or produce toxin before fresh MAP salmon became sensory spoiled (Gram and Huss 2000).”
• Fish Spoilage Mechanisms and Preservation Techniques: Review (2010, background): “Fish microflora includes bacterial species such as Pseudomonas, Alcaligenes, Vibrio, Serratia and Micrococcus (Gram and Huss, 2000) Microbial growth and metabolism is a major cause of fish spoilage which produce amines, biogenic amines such as putrescine, histamine and cadaverine, organic acids, sul”