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Incidence and survival of Listeria monocytogenes in ready-to-eat seafood products.

Author(s) : MCCARTHY S. A.

Type of article: Article

Summary

The effects of processing and postprocess storage conditions on the incidence and survival of Listeria monocytogenes on crawfish (Procambaris sp.), crabmeat (Callinectus sapidus), and smoked salmon (Salmo salar) were evaluated. L. monocytogenes was recovered from 3% of whole boiled market crawfish samples and 17% of frozen vacuum-packaged partially cooked crawfish tail meat, but not from boiled crabmeat or smoked salmon. Contamination was most likely due to postprocess handling as commonly used methods of cooking (5 minutes boil or 20 minutes steep) reduced L. monocytogenes to nondetectable levels in laboratory-contaminated crawfish. The results show that the survival and growth characteristics of L. monocytogenes are dependent on storage time and temperature and the nature of the seafood product.

Details

  • Original title: Incidence and survival of Listeria monocytogenes in ready-to-eat seafood products.
  • Record ID : 1998-1776
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 4
  • Publication date: 1997/04
  • Document available for consultation in the library of the IIR headquarters only.

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