Virginia Tech® home

Reduced Oxygen Packaging and Food Safety Concerns in Seafood

ID

FST-351NP (FST-358NP)

Authors as Published

Reza Ovissipour, Assistant Professor and Extension Specialist, Seafood Agriculture Research and Extension Center, Department of Food Science and Technology, Virginia Tech; and Barbara Rasco, Professor, Dean of College of Agriculture and Natural Resources, University of Wyoming

This publication is available in an enhanced digital version and PDF.

One of the major concerns in food and seafood industry, is the reduced oxygen environment which can increase the risk of anaerobic foodborne pathogens growth, such as Clostridium botulinum if temperature abuse occurs. In this article, we summarized the information about ROP.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law

Publication Date

January 21, 2020