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Mohammadi, S., Khoshnood, Z. (2018). Evaluation of the Efficiency of Packaging Types on Microbial Contamination of the Edible Aquatic Products. Electronic and Cyber Defense, 9(33), 16-25.
Samira Mohammadi; Zahra Khoshnood. "Evaluation of the Efficiency of Packaging Types on Microbial Contamination of the Edible Aquatic Products". Electronic and Cyber Defense, 9, 33, 2018, 16-25.
Mohammadi, S., Khoshnood, Z. (2018). 'Evaluation of the Efficiency of Packaging Types on Microbial Contamination of the Edible Aquatic Products', Electronic and Cyber Defense, 9(33), pp. 16-25.
Mohammadi, S., Khoshnood, Z. Evaluation of the Efficiency of Packaging Types on Microbial Contamination of the Edible Aquatic Products. Electronic and Cyber Defense, 2018; 9(33): 16-25.

Evaluation of the Efficiency of Packaging Types on Microbial Contamination of the Edible Aquatic Products

علوم و فنون بسته‌بندی
Article 2, Volume 9, Issue 33, September 2020, Pages 16-25    PDF (656.18 K)
Document Type: Compilation
Authors
Samira Mohammadi1; Zahra Khoshnood* 2
1MSc Student of Microbiology, Department of Biology, College of Science, Dezful Branch, Islamic Azad University, Dezful, Iran
2PhD in Marine Biology, Department of Biology, College of Science, Dezful Branch, Islamic Azad University, Dezful, Iran
Receive Date: 23 October 2017,  Revise Date: 21 November 2017,  Accept Date: 22 May 2018 
Abstract
Packaging and Processing of food plays an important role in the long-term reservation and keeping their nutritional value of different compounds. Types of processing methods are used in the preparation of seafood. Vacuum and modified atmosphere packaging are the two common methods used in packaging of edible aquatic animals, such as fish types. Decreasing the microbial load of such foods and preventing bacterial growth during storage and use is of particular importance. Among the most important bacteria which contaminated the seafoods are: Salmonella sp., Listeria sp., Shigella sp. and Entrococcus sp. In the present article, the common methods of sea food packaging and their effect on decreasing the microbial load of the foodstuffs, have been evaluated and introduced.
Keywords
Bacterial Contamination; Packaged Fish; Microbial Load
References

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