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Effects of high pressure, subzero temperature, and pH on survival of Listeria monocytogenes in buffer and smoked salmon.

Author(s) : RITZ M., JUGIAU F., FEDERIGHI M., et al.

Type of article: Article

Summary

High pressure treatment and temperatures of -10, -14 and -18°C were used for raw smoked salmon and a buffer control. High-pressure treatment (200 MPa), pH 4.5, and a sub-zero temperature (-18°C) significantly reduced L. monocytogenes and only slightly modified the sensory quality of the salmon.

Details

  • Original title: Effects of high pressure, subzero temperature, and pH on survival of Listeria monocytogenes in buffer and smoked salmon.
  • Record ID : 2008-2590
  • Languages: English
  • Source: Journal of Food Protection - vol. 71 - n. 8
  • Publication date: 2008/08

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