文章基本信息

标题：MICROBIOLOGICAL SURVEY ON JELLYFISH FOOD PRODUCTS: PRELIMINARY RESULTS
本地全文：下载
作者：L. Castigliego ; L. Vallone ; A. Armani 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2009
卷号：AIVI - September 2009
期号：5
页码：75-78
DOI：10.4081/ijfs.2009.1147
语种：English
出版社：PAGEPress Publications
摘要：A microbiological survey was performed on ten brined jellyfish products, sampled in Italy from Chinese food markets. In general, the microbiological conditions were good and respected the standards contemplated in the regulations CE 2073/2005 e 1441/2007. The presence of inhibiting substances and the absence of aerobic mesophilic bacteria in two samples suggest a treatment to preserve the product.
其他摘要：A microbiological survey was performed on ten brined jellyfish products, sampled in Italy from Chinese food markets. In general, the microbiological conditions were good and respected the standards contemplated in the regulations CE 2073/2005 e 1441/2007. The presence of inhibiting substances and the absence of aerobic mesophilic bacteria in two samples suggest a treatment to preserve the product.
关键词：Jellyfish;microbiological survey;ethnic food
其他关键词：Jellyfish;microbiological survey;ethnic food