ABSTRACT
Faculty of Fisheries Sciences, Hokkaido University, 3-1-1, Minato, Hakodate, Hokkaido, 0418611, Japan.
* Corresponding author: yamasaki@fish.hokudai.ac.jp
methods. It must be emphasized that the methods outlined here are not substitutes for good sanitation, or agents to be used to improve the quality of partially spoiled seafood. Rather, these methods are best considered adjuncts to good sanitation and hygiene. Good sanitation and hygiene therefore take top priority in the control of pathogens in seafood.
