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Control of biological hazards in cold smoked salmon production.

Author(s) : HUSS H. H., BEN-EMBAREK P. K., JEPPESSEN V. F.

Type of article: Article

Summary

An outline of the common processing technology for cold smoked salmon in Denmark is presented. The safety hazards related to pathogenic bacteria, parasites and biogenic amines are discussed with special emphasis on hazards related to Clostridium botulinum and Listeria monocytogenes. Critical control points are identified for all hazards except growth of Listeria monocytogenes. For this reason a limitation of shelf life to three weeks at 5 deg C for cold smoked vaccum-packed salmon having more or equal 3% water phase salt is recommended.

Details

  • Original title: Control of biological hazards in cold smoked salmon production.
  • Record ID : 1996-3566
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 6
  • Publication date: 1995/12

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