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Microbiological Spoilage of Fish and Seafood Products

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Compendium of the Microbiological Spoilage of Foods and Beverages

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Fish and seafood products are some of the most important protein sources in human nutrition. At the same time, these products are perishable and, if left unpreserved, spoil rapidly. Some fish products are heavily cured (salted, dried) and shelf stable at ambient temperature. An increasing number of fish products are preserved by low levels of salt, cooling, packaging in modified atmosphere, and/or addition of low levels of preservatives. The microflora of these products is often complex; however, spoilage is mostly caused by microbial action.

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  1. National Institute of Aquatic Resources, Technical University of Denmark, Soltofts Plads bldg 221, DK-2800, Kgs Lyngby, Denmark

    Lone Gram

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    William H. Sperber

  2. Center of Food Safety, University of Georgia , Experiment Street 1109, Griffin, 30223, USA

    Michael P. Doyle

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Gram, L. (2009). Microbiological Spoilage of Fish and Seafood Products. In: Sperber, W., Doyle, M. (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0826-1_4

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