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Listeria monocytogenes dans du saumon : effet antimicrobien de la salaison, du fumage, et des composés spécifiques formés lors du fumage.

Control of Listeria monocytogenes in salmon: antimicrobial effect of salting, smoking and specific smoke compounds.

Auteurs : NIEDZIELA J. C., MACRAE M., OGDEN I. D., NESVADBA P.

Type d'article : Article

Résumé

Salmon fillets were either salted only, salted and conventionally smoked in a kiln or salted and dried in the kiln without smoke. The processed fillets were experimentally inoculated with Listeria monocytogenes, vacuum packed and the growth monitored during storage at 4 deg C over a 30-day period. There was no significant growth in the smoked samples, whereas the number of bacteria increased by between 2 and 5 log cycles in the salted-only samples. More detailed results are given.

Détails

  • Titre original : Control of Listeria monocytogenes in salmon: antimicrobial effect of salting, smoking and specific smoke compounds.
  • Identifiant de la fiche : 1999-1028
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 31 - n. 2
  • Date d'édition : 1998

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