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Reduced Oxygen Packaging and Food Safety Concerns in Seafood

FST-351NP (FST-358NP) One of the major concerns in food and seafood industry, is the reduced oxygen environment which can increase the risk of anaerobic foodborne pathogens growth, such as Clostridium botulinum if temperature abuse occurs.

8.5x11 Color DS 24# stapled upper left, 5 pages