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PubMed · 12180103

Fish spoilage bacteria--problems and solutions.

Lone Gram·Paw Dalgaard
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Abstract

Microorganisms are the major cause of spoilage of most seafood products. However, only a few members of the microbial community, the specific spoilage organisms (SSOs), give rise to the offensive off-flavours associated with seafood spoilage. Combining microbial ecology, molecular techniques, analytical chemistry, sensory analysis and mathematical modelling allows us to characterise the SSOs and to develop methods to determine, predict and extend the shelf life of products.

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AnimalsBacteriaBacterial Physiological PhenomenaEcosystemFishesFood MicrobiologyFood PreservationModels, BiologicalSeafoodJournal ArticleReview

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Lone Gram, Paw Dalgaard. 2002. Fish spoilage bacteria--problems and solutions.. https://doi.org/10.1016/s0958-1669(02)00309-9

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