Microbiological safety of dry-cured fish from the raw material to the end of processing

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products2024 · 7 citations
2. 2Cured or fresh? Between fish maturation trends in restaurants and food safety: The case of dry-aged rainbow trout2024 · 10 citations
3. 3Establishing the safety and quality of fish and fish products using unique methods2025
4. 4The bacterial quality and safety of cold smoked salmon during production and subsequent chilled storage2025
5. 5Processes for preserving and processing fish: Characterization and impact on microbiological quality in Lokossa, South-West Benin2025