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“Background The Atlantic cod (Gadus morhua) is a cold-adapted fish species which has been captured for human consumption for many years. It is a perishable commodity and for that reason, preservation methods like freezing or salting have traditionally been used to extend its shelf life [1, 2]. The fish is a microbial ecosystem of its own where the ecological principles of succession are as valid as in any other ecosystem. This microbiological environment consists of a high nutrient content with an oxygen tension favourable to the proliferation of fast-growing heterotrophs also responsible for the spoilage of food [3–5].