ShareSummary
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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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Listeria; Temperature; Fish; Cod; Fillet; Cold storage; Cooking; Freezing; Smoking
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