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Processing parameters needed to control pathogens in cold-smoked fish.

Author(s) : WARD D. R., GRAM L., FLICK G. J., et al.

Type of article: Article

Summary

This supplement is entirely devoted to cold-smoked fish and covers: a description of the present situation; potential hazards (Listeria monocytogenes, Clostridium botulinum type E, biogenic amines and parasites); control of food-safety hazards during cold-smoked fish processing; conclusions and research needs; a glossary; useful appendices; an industry survey providing comprehensive data on fish processed, technology, testing, packaging, temperature indicators and many other aspects.

Details

  • Original title: Processing parameters needed to control pathogens in cold-smoked fish.
  • Record ID : 2002-2510
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 66 - n. 7
  • Publication date: 2001/09
  • Document available for consultation in the library of the IIR headquarters only.

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