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Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There(More)
Exposure to sublethal processing treatments can stimulate bacterial stress responses. The purpose of this research was to determine whether adaptation to common food processing stresses encountered(More)
This study investigated the effects of packaging and storage temperature on the spinach phylloepiphytic bacterial community and fate of Escherichia coli O157:H7. Freshly harvested spinach was rinsed(More)