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| 題 名 | Seafood Microorganisms and Seafood Safety=水產食品微生物與水產食品安全 |
|---|---|
| 作 者 | 陳幸臣; | 書刊名 | 藥物食品分析 |
| 卷 期 | 3:3 1995.09[民84.09] |
| 頁 次 | 頁133-144 |
| 分類號 | 412.37 |
| 關鍵詞 | 水產食品; 微生物; 食品安全; Seafood microorganisms; Food safety; |
| 語 文 | 英文(English) |
| 英文摘要 | The predominant microflora in fresh seafood including finfish and shellfish comprises of Acinetobacter, Aerobacter, Aeromonas, Alcaligenes, Alteromonas, Bacillus, Clostridium, Corynebacterium, Flavobacterium, Micrococcus, Moraxella, Proteus, Pseudomonas, and Vibrio.These major seafood bacteria are affected quantitatively by the water quality,fishing method and storage condition.Consumption of mishandled seafood can result in food-borne illnesses due to the proliferation of indigenous pathogens like Vibrio, Clostridium botulinum type E and Aeromonas, and the contamination by extraneous pathogens including Salmonella, Shigella, Listeria monocytogenes, Campylobacter jejuni, Staphylococcus, Escherichia coli, Hepatitis A, and Norwalk virus. To ensure food safety, raw fish slices must be thoroughly clean in order to eliminate contamination of pathogens, since wasabi, a condiment paste, cannot efficiently inhibit microbial growth. Refrigeration at 5 ??? reduces the growth of the mesophiles on seafood, while freezing below -20 ??? depresses the enzymatic activity of psychrophiles. Microorganisms in dried, salted, smoked, and fermented seafoods are inhibited by low water activity and the preservatives. Minced seafood products should be adequately refrigerated, although they are classified as prepared food. Canned seafood should be commercially sterilized. |
本系統中英文摘要資訊取自各篇刊載內容。