MICROBIOLOGICAL SURVEY ON JELLYFISH FOOD PRODUCTS: PRELIMINARY RESULTS

Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 September 2009
Abstract Views: 669
PDF: 1408
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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.

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Castigliego L, Vallone L, Armani A, Marzano M, Li X, Fanzone F, Fusco S, Facibeni E, Dragoni I, Gianfaldoni D, Guidi A. MICROBIOLOGICAL SURVEY ON JELLYFISH FOOD PRODUCTS: PRELIMINARY RESULTS. Ital J Food Safety [Internet]. 2009 Sep. 13 [cited 2024 Dec. 23];1(5):75-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.75