Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes

International Journal of Food Microbiology

Volumn 122, Issue 3, 2008, Pages 287-295

  Porsby, Cisse Hedegaard ^a   Vogel, Birte Fonnesbech ^a   Mohr, Mona ^b   Gram, Lone ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Højmarklaboratoriet ^*  (Denmark)

Author keywords

Cold smoking; Drying; Listeria monocytogenes; Persistence; Salmon; Salting

Indexed keywords

PHENOL; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; COLONY FORMING UNIT; FOOD FREEZING; FOOD PRESERVATION; FOOD PROCESSING; HUMIDITY; LISTERIA MONOCYTOGENES; LOW TEMPERATURE; NONHUMAN; SALMON; VACUUM;

ANIMALS; COLD; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; SALMON; SALTS; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS); BACTERIUM 10; LISTERIA MONOCYTOGENES;

EID: 39849093996     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.01.010     Document Type: Article

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