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Control of Listeria monocytogenes in salmon: antimicrobial effect of salting, smoking and specific smoke compounds.

Author(s) : NIEDZIELA J. C., MACRAE M., OGDEN I. D., NESVADBA P.

Type of article: Article

Summary

Salmon fillets were either salted only, salted and conventionally smoked in a kiln or salted and dried in the kiln without smoke. The processed fillets were experimentally inoculated with Listeria monocytogenes, vacuum packed and the growth monitored during storage at 4 deg C over a 30-day period. There was no significant growth in the smoked samples, whereas the number of bacteria increased by between 2 and 5 log cycles in the salted-only samples. More detailed results are given.

Details

  • Original title: Control of Listeria monocytogenes in salmon: antimicrobial effect of salting, smoking and specific smoke compounds.
  • Record ID : 1999-1028
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 2
  • Publication date: 1998

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