Effect of 6.0% polyphosphate treatment on microbial growth and
composition of microbial flora of three representative seafoods were
investigated.
Polyphosphate treatment washed off microorganisms by 1 log in
peeled shrimp (10⁷ to 10⁶ and 10⁶ to 10⁵) and cooked crab meat (10⁶
to 10⁵) and by 2 logs in red...
Parasitological and selected microbiological safety aspects
of Nham (Thai-style fermented pork sausage) were evaluated. Pork
meat from pigs experimentally infected with Trichinella spiralis
was divided into 4 portions; 3 portions were frozen at -23°C for
12, 18 and 24 hours before they were made into Nham. The formula
for fermented...