A SUPERVISED LEARNING-BASED APPROACH TO ANTICIPATING POTENTIAL TECHNOLOGY CONVERGENCE



Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition

Listeria monocytogenes may persist in food production environments and cause listeriosis.In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater salmonid fish by mild-salting and brine maturation at low temperatures for several months.It is eaten without any heat tre

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