A process risk model for the shelf life of Atlantic salmon fillets

International Journal of Food Microbiology

Volumn 73, Issue 1, 2002, Pages 47-60

  Rasmussen, S K J ^a   Ross, T ^a   Olley, J ^a   McMeekin, T ^a  

^a UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Atlantic salmon; Process risk model; Shelf life

Indexed keywords

ICE; WATER;

ARTICLE; ATLANTIC SALMON; BACTERIAL COUNT; BACTERIUM CONTAMINATION; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; MATHEMATICAL MODEL; MONTE CARLO METHOD; NONHUMAN; PREDICTION; PROCESS MODEL; RISK ASSESSMENT; STORAGE TEMPERATURE;

ANIMALS; BACTERIA; CHLORINE; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; MODELS, BIOLOGICAL; MORAXELLA; PSEUDOMONAS; RISK FACTORS; SALMO SALAR; SEAFOOD; TEMPERATURE; TIME FACTORS; WATER MICROBIOLOGY;

BACTERIA (MICROORGANISMS); SALMO; SALMO SALAR;

EID: 0037169913     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00687-0     Document Type: Article

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