sashimi salmon
Selected indexed studies
- Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi. (Food Res Int, 2021) [PMID:33641975]
- Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. (Food Res Int, 2023) [PMID:37803636]
- Uncovering the microbiome landscape in sashimi delicacies. (Sci Rep, 2024) [PMID:38443405]
_Worker-drafted node — pending editorial review._
Connections
sashimi salmon helps
Sources
- Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi. (2021) pubmed
- Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. (2023) pubmed
- Uncovering the microbiome landscape in sashimi delicacies. (2024) pubmed
- Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination. (2022) pubmed
- Diphyllobothriasis, Brazil. (2005) pubmed
- Characterization of the mercury-binding proteins in tuna and salmon sashimi: Implications for health risk of mercury in food. (2021) pubmed
- Development of performance objectives for Listeria monocytogenes contaminated salmon (Salmo salar) intended used as sushi and sashimi based on analyses of naturally contaminated samples. (2014) pubmed
- Effect of temperature on growth of Vibrio parahaemolyticus [corrected] and Vibrio vulnificus in flounder, salmon sashimi and oyster meat. (2012) pubmed
- Anisakid Parasites, Staphylococcus aureus and Bacillus cereus in Sushi and Sashimi from Seattle Area Restaurants. (1994) pubmed
- Diphyllobothriasis in a U.S. Military Aviator. (2018) pubmed