Fish spoilage bacteria - problems and solutions

Research output: Contribution to journalJournal articleResearchpeer-review


Microorganisms are the major cause of spoilage of most seafood products. However, only a few members of the microbial community, the specific spoilage organisms (SSOs), give rise to the offensive off-flavours associated with seafood spoilage. Combining microbial ecology, molecular techniques, analytical chemistry, sensory analysis and mathematical modelling allows us to characterise the SSOs and to develop methods to determine, predict and extend the shelf life of products.
Original languageEnglish
JournalCurrent Opinion in Biotechnology
Issue number3
Pages (from-to)262-266
Publication statusPublished - 2002


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