Post-harvest bacterial contamination of fish, their assessment and control strategies [Contaminação bacteriana pós-captura de peixes, análise e estratégias de controle]
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F24%3A43908266" target="_blank" >RIV/60076658:12520/24:43908266 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1590/1519-6984.282002" target="_blank" >https://doi.org/10.1590/1519-6984.282002</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1590/1519-6984.282002" target="_blank" >10.1590/1519-6984.282002</a>
Alternative languages
Result language
angličtina
Original language name
Post-harvest bacterial contamination of fish, their assessment and control strategies [Contaminação bacteriana pós-captura de peixes, análise e estratégias de controle]
Original language description
Healthy fish populations lead to healthy aquatic ecosystems and it is our responsibility to be a part of the solution. Fish is one of the most favored foods and is suitable for people of all ages. Fish is an essential source of protein, vitamins, and minerals and a source of income for millions of people. Human population growth and climate change are putting a strain on our food system, demanding the development of sustainable services to enhance global food production and its security. Food safety is an intricate problem in both developed and developing countries. Fresh fish is a highly perishable food with a limited life span; as a result, it must be delivered and kept carefully to minimize deterioration and assure safety. Fish spoilage is linked to biochemical changes that occur post-harvest, such as storage and transportation. These modifications can account for fish spoilage by altering the taste, texture, and appearance. Fish harvesting, distribution, and post-harvest handling are all unhygienic, resulting in poor and unpredictable fish quality in the market. Many innovative and effective control measurements of various bacteria in fish have been proposed and evaluated. This review is a systematic approach to investigating post-harvest fish spoilage, its assessment, and control strategies. © 2024, Instituto Internacional de Ecologia. All rights reserved.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Brazilian Journal of Biology
ISSN
1519-6984
e-ISSN
1678-4375
Volume of the periodical
84
Issue of the periodical within the volume
84
Country of publishing house
BR - BRAZIL
Number of pages
17
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85204511831