2016
DOI: 10.1590/1678-4162-8397
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Abstract:  RESUMOA adequada manipulação do pescado desde sua captura até seu processamento tecnológico, além da manutenção das condições higiênico-sanitárias, o que inclui a qualidade da água utilizada na cadeia, influencia na carga microbiana inicial apresentada. A fim de retardar o processo de deterioração, diminuir as perdas e os riscos iminentes à saúde coletiva, como a propagação de agentes etiológicos de doenças alimentares, são empregados diferentes métodos de conservação. Os feixes de elétrons são utilizados e… Show more

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“…Fish is a highly perishable foodstuff. Because of this, significant interest in preservation methods is noted concerning the control of certain facilitators of undesirable physical-chemical reactions and microbial development, with the aim of reducing biological collective health threats and costs (Barcellos et al, 2016). Intrinsic [Hydrogenionic potential (pH), water activity, oxidation potential composition] and extrinsic (relative humidity, temperature, presence or absence of oxygen) food product factors may facilitate, hinder or inactivate food disease agent development (Huss et al, 2003).…”
Section: Introductionmentioning
confidence: 99%
“…Fish is a highly perishable foodstuff. Because of this, significant interest in preservation methods is noted concerning the control of certain facilitators of undesirable physical-chemical reactions and microbial development, with the aim of reducing biological collective health threats and costs (Barcellos et al, 2016). Intrinsic [Hydrogenionic potential (pH), water activity, oxidation potential composition] and extrinsic (relative humidity, temperature, presence or absence of oxygen) food product factors may facilitate, hinder or inactivate food disease agent development (Huss et al, 2003).…”
Section: Introductionmentioning
confidence: 99%