Global ETD Search
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Showing 1 to 2 of 2 for “"Carnobacterium piscicola"”.
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Effects of high hydrostatic pressure processing on Bacillus cereus spores in fresh blue crab meat (Callinectes sapidus)
… from 17 to over 24 days with the prevalence of Carnobacterium piscicola at the time of spoilage. Crab meat treated with 550 MPa was not rejected by sensory panels at day 31 and Enterococcus spp. was identified as the predominant microorganism. High hydrostatic pressure (550 MPa at 40° C for 15 …
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Acceptability and Shelf-Life of Fresh and Pasteurized Crab Meat Stored Under Different Environmental Conditions
… meat and to test the inhibition capabilities of Carnobacterium piscicola against the pathogen, Listeria monocytogenes. In a shelf-life study, a 12 ounce food grade polyethylene traditional snap-lid container of fresh crab meat was compared to an 8 ounce SimpleStep® trays with Cryovac™ film of …