Report on Pulsed Light Processing of Seafood

Summary

The aim of this project was to assess the potential for the use of pulsed light to extend the shelf-life of seafood by reducing the microbial loading on the product surface. Trials were undertaken to establish if pulsed light could reduce the level of naturally present organisms including Pseudomonas on raw cod, smoked salmon slices and cooked whelks. Further trials explored the inactivation of Listeria innocua inoculated onto the surface of cooked cockles, cooked and picked crab meat, smoked salmon slices and cooked whelks.

Publication Reference No.

B14

Publication date

01 July 2008