Microbiology - Fish and Sea Foods - Discussion
Discussion Forum : Fish and Sea Foods - Section 1 (Q.No. 1)
1.
The chief spoilage organisms on smoked fish are
Discussion:
3 comments Page 1 of 1.
Raj said:
1 decade ago
Why not bacteria?
Ghost said:
1 decade ago
Why not bacteria?
ManoJ said:
1 decade ago
Bacteria needs higher water activity than fungi and molds. Since the water activity of dried products is lower than that of 0.85 bacteria's can't grow but moulds can.
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