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6. Glossary
Approche polyphasique; polyphasic approach
An approach that combines different types of analysis to characterize food spoilage, including microbiological, cultural and agricultural analyses, as well as physico-chemical, chemical (volatile compounds) and sensory analyses.
Biopreservation; biopreservation
A food preservation technique that involves applying bacterial strains or their metabolites to prevent the development of undesirable bacteria (pathogenic or spoilage), without altering the sensory characteristics of the food.
Genome; genome
Complete genetic material of an individual.
GRAS; Generally Recognizes as Safe
Status issued by the FDA (Food and Drug Administration) in the United States for any substance added...
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Bibliography
Bibliography
- (1) - Food and Agriculture Organization of the United Nations (FAO) - The state of world fisheries and aquaculture 2020 : sustainability in action. - Rome, Italy, FAO (2020) https://doi.org/10.4060/ca9229en
- ...
Regulations
Commission Regulation (EC) n° 2073/2005 of 15 November 2005 on micro-biological criteria for foodstuffs (Text with EEA relevance).
Commission Regulation (EC) No. 2073/2005 of November 15, 2005 on microbiological criteria for foodstuffs.
Patents
PODEUR (G.), LEROI (F.), PILET (M.-F.), PREVOST (H.) Use of Lactobacillus sakei for the biopreservation of products from the sea. Brev. n° WO 2014170621 (2014).
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SAFEFISHDISH project (ERANET 2015-2018)
Improving the microbiological...
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