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1. The challenges of biopreservation
1.1 Seafood production and consumption
Seafood is an important part of the human diet worldwide. Apparent annual global fish consumption is rising steadily. The latest FAO (Food and Agriculture Organization) report, published in 2020 , shows that it has reached 20.5 kg per capita (figure 1 ). On average, it accounts for 7% of the protein consumed, and can reach 50% of...
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The challenges of biopreservation
Description of seafood microbiota
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
- ...
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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.
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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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Improving the microbiological...
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