[Research Data] The number of bacteria on the surface of dried horse mackerel during commercial sale and manufacturing.
Understanding the hygiene conditions from the manufacturing of dried products to the distribution process! Measuring general bacteria as well as E. coli and coliforms.
In food, a variety of microorganisms that have adapted to the environmental conditions of food materials proliferate and form microflora. Generally, the proportion of harmful microorganisms that can cause food poisoning or infections is low, and it is said that most are non-pathogenic bacteria. However, if food is improperly handled during processes such as manufacturing, transportation, and storage, these non-pathogenic bacteria can proliferate, leading to spoilage and a loss of value as food. For more details, please download the catalog. 【Contents】 ■ Introduction ■ Experimental Methods ■ Results and Discussion ■ Conclusion ■ References *For more information, please refer to the PDF document or feel free to contact us.
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The Taste Modifier® is a "special cold air dryer" that creates the optimal sun-drying environment. It eliminates uneven drying during the drying process and finishes uniformly in as little as 1 hour. Patent No. 7037202 【Features】 1. Low-temperature cold air inside the chamber 2. Humidity inside the chamber around 45% 3. Air circulation at 2 m/s in four directions 4. Sterilization and deodorization with air containing ozone 【Four Uses】 1. Making soft dried fish: 1 to 3 hours (Black throat seaperch, Kinmedai) 2. Reducing moisture activation: 40 minutes or more (Prosciutto, Fugu sashimi) 3. Semi-dry: 5 hours or more (Karasumi, Firefly squid) 4. Smoking with liquid smoke: 1 hour or more (Smoked fish)