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Parameters for control of Listeria monocytogenes in smoked fishery products: sodium chloride and packaging method.

Author(s) : PETERSON M. E., PELROY G. A., PARANJPYE R. N., POYSKY F. T., ALMOND J. S., EKLUND M. W.

Type of article: Article

Summary

The behaviour of L. monocytogenes in cold-process (smoked) salmon containing 3, 5, or 6% water-phase sodium chloride was evaluated during 30 to 40 days storage at 5 or 10 deg C in either oxygen-permeable film or vacuum-sealed impermeable film. The use of sugar in the product did not influence the growth of L. monocytogenes. Maximum populations of aerobic microorganisms reached at 5 and 10 deg C were similar, although the rate of growth was somewhat delayed at 5 deg C, and some inhibition was shown by 5 and 6% sodium chloride and by vacuum packaging.

Details

  • Original title: Parameters for control of Listeria monocytogenes in smoked fishery products: sodium chloride and packaging method.
  • Record ID : 1994-2387
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 11
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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