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Effect of cold smoking and storage temperatures on Listeria monocytogenes in inoculated cod fillets (Gadus morhus).

Author(s) : DILLON R., PATEL T.

Type of article: Article

Summary

Comparison of growth rate of L. monocytogenes in cold smoked fish fillets, vacuum packaged and stored at 4 deg C for 3 weeks or at -20 deg C for 3 months. Hazards represented by seafood uncooked before consumption are outlined.

Details

  • Original title: Effect of cold smoking and storage temperatures on Listeria monocytogenes in inoculated cod fillets (Gadus morhus).
  • Record ID : 1994-2392
  • Languages: English
  • Source: Food Res. int. - vol. 26 - n. 2
  • Publication date: 1993

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