ShareGrowth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4 deg C.
Author(s) : RORVIK L. M., YNDESTAD M., SKJERVE E.
Type of article: Article
Summary
After experimental contamination, the growth rate of this bacteria in smoked medium quality salmon was investigated. Growth of Listeria is slightly higher in good quality salmon. The organoleptic quality of the samples after 4 weeks storage at 4 deg C was good.
Details
- Original title: Growth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4 deg C.
- Record ID : 1992-2861
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 14 - n. 2
- Publication date: 1991
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Microbiology; Listeria; Vacuum; Chilling; Salmon; Fish; Packaging; Smoking
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