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Fish smell is from degrading lipids and bacterial reactions that increase in potency over time.

Share For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of guidelines to stop growth of Clostridium botulinum bacteria and production of a strong neurotoxin. The toxin can cause a serious illness called botulism. For refrigerated products, the guidelines for controlling Clostridium botulinum indicate that the water contained in the products should have a salt content of at least 3.5%. Unfortunately, this hampers efforts to develop salt-reduced products, even though such products would benefit public health, as most consumers eat more salt than re...

Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not...

Researchers develop mathematical model to prevent botulism Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not cause botulism. It is the most comprehensive model of its kind. For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of guidelines to stop growth of Clostridium botulinum bacteria and production of a strong neurotoxin. The toxin can cause a serious illness called botulism. For refrigerated products, the guidelines for controlling Clostridium b...