Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood in Retail Operations
This recommended guidance is for frozen seafood that is packaged in a manner that reduces the amount of oxygen in the package below the level normally found in air (anaerobic condition). This condition can alter the growth of spoilage bacteria that normally requires atmospheric oxygen levels (aerob...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2005-04-01
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| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/114333 |
| _version_ | 1797195253010137088 |
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| author | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley |
| author_facet | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
| description |
This recommended guidance is for frozen seafood that is packaged in a manner that reduces the amount of oxygen in the package below the level normally found in air (anaerobic condition). This condition can alter the growth of spoilage bacteria that normally requires atmospheric oxygen levels (aerobic conditions) for growth. Reduced oxygen packaging (ROP) can include vacuum packaging, and modified or controlled atmospheric packaging (MAP or CAP). These packaging methods can provide the benefit of protecting the product during frozen storage while providing attractive, easy to handle packages with odor control, but in certain circumstances it can also present anaerobic conditions that are favorable for growth and toxin production by a potentially lethal pathogen, Clostridium botulinum. This document is FSHN05-04, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005.
FSHN0504/FS112: Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations (ufl.edu)
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| first_indexed | 2024-04-24T06:09:14Z |
| format | Article |
| id | doaj.art-f3957a0123594b969e2fc852958fc5cc |
| institution | Directory Open Access Journal |
| issn | 2576-0009 |
| language | English |
| last_indexed | 2024-04-24T06:09:14Z |
| publishDate | 2005-04-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj.art-f3957a0123594b969e2fc852958fc5cc2024-04-23T05:08:00ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-04-0120053Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood in Retail OperationsKeith R. Schneider0Victor Garrido1W. Steve Otwell2Ray Mobley3University of FloridaUniversity of FloridaUniversity of FloridaFlorida A&M University This recommended guidance is for frozen seafood that is packaged in a manner that reduces the amount of oxygen in the package below the level normally found in air (anaerobic condition). This condition can alter the growth of spoilage bacteria that normally requires atmospheric oxygen levels (aerobic conditions) for growth. Reduced oxygen packaging (ROP) can include vacuum packaging, and modified or controlled atmospheric packaging (MAP or CAP). These packaging methods can provide the benefit of protecting the product during frozen storage while providing attractive, easy to handle packages with odor control, but in certain circumstances it can also present anaerobic conditions that are favorable for growth and toxin production by a potentially lethal pathogen, Clostridium botulinum. This document is FSHN05-04, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005. FSHN0504/FS112: Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations (ufl.edu) https://journals.flvc.org/edis/article/view/114333FS112 |
| spellingShingle | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood in Retail Operations EDIS FS112 |
| title | Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood in Retail Operations |
| title_full | Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood in Retail Operations |
| title_fullStr | Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood in Retail Operations |
| title_full_unstemmed | Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood in Retail Operations |
| title_short | Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood in Retail Operations |
| title_sort | guidance for processing reduced oxygen packaged rop of raw frozen seafood in retail operations |
| topic | FS112 |
| url | https://journals.flvc.org/edis/article/view/114333 |
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