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

Document Type : Compilation

Authors

1 MSc Student of Microbiology, Department of Biology, College of Science, Dezful Branch, Islamic Azad University, Dezful, Iran

2 PhD in Marine Biology, Department of Biology, College of Science, Dezful Branch, Islamic Azad University, Dezful, Iran

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

References

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Packaging Science and Art
Volume 9, Issue 33 - Serial Number 33
September 2020
Pages 16-25

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History

  • Receive Date: 23 October 2017
  • Revise Date: 21 November 2017
  • Accept Date: 22 May 2018
  • Publish Date: 22 May 2018

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