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Chlorous acid and chlorine dioxide inhibit growth of L. monocytogenes in caviar.

Publication: Microbial Update International
Publication Date: 01-OCT-08
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Sturgeon caviar products are prepared by curing them with salt, but they generally receive no heat treatment. The salt concentration and storage temperature are the key factors harnessed to preserve and make caviar products safe. Unlike meat products, it is difficult to pasteurize caviar without damaging its texture.

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