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Behaviour of Listeria spp. in smoked fish products affected by liquid smoke, sodium chloride concentration, and temperature.

Author(s) : THURETTE J., MEMBRE J. M., CHING L. H., TAILLIEZ R., CATTEAU M.

Type of article: Article

Summary

The smoke preservative compound was simulated by adding liquid smoke, and the concentration was expressed as phenol concentration. The growth of L. monocytogenes was limited at a temperature as low as 4 deg C or at a phenol concentration as high as 20 ppm. The predicted values were obtained using a mathematical model established in liquid medium in a previous study. They accurately fit values observed in Listeria monocytogenes challenge tests on smoked fish. This study emphasizes the importance of phenol concentration to control the growth of Listeria spp. in smoked food products.

Details

  • Original title: Behaviour of Listeria spp. in smoked fish products affected by liquid smoke, sodium chloride concentration, and temperature.
  • Record ID : 1999-3715
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 11
  • Publication date: 1998/11
  • Document available for consultation in the library of the IIR headquarters only.

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