Microbial ecology of seafoods: a special emphasis on the spoilage microbiota of North Sea seafood Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Seafood is particularly prone to spoilage because of the intrinsic properties of the food product and its microbiota which contains specific spoilage organisms originating from the marine environment. Different processing steps such as gutting, filleting, salting, marinating, smoking, high pressure treatment, as well as storage conditions such as cooling and packaging (amongst which modified atmosphere packaging) have a large effect on the ...