Treatment Options to Elim- inate or Control Growth of Listeria monocytogenes on Raw Material and on Finished Product for the Smoked Fish Industry
نویسندگان
چکیده
MICHAEL L. JAHNCKE,1* ROBERT COLLETTE,2 DORIS HICKS,3 MARTIN WIEDMANN,4 VIRGINIA N. SCOTT,5 and KEN GALL6 1Virginia Seafood Agricultural Research and Extension Center, Virginia Sea Grant Program, Hampton, VA 23669, USA; 2National Fisheries Institute, Arlington, VA 22209, USA; 3University of Delaware Sea Grant College Program, Lewes, DE 19958, USA; 4Department of Food Science, Cornell University, Ithaca, NY 14853, USA; 5National Food Processors Association, Washington, D.C. 20005, USA; 6New York Sea Grant and Cornell Cooperative Extension, Stony Brook, NY 11794, USA
منابع مشابه
Molecular studies on the ecology of Listeria monocytogenes in the smoked fish processing industry.
We have applied molecular approaches, including PCR-based detection strategies and DNA fingerprinting methods, to study the ecology of Listeria monocytogenes in food processing environments. A total of 531 samples, including raw fish, fish during the cold-smoking process, finished product, and environmental samples, were collected from three smoked fish processing facilities during five visits ...
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AIMS The aims of this study were to characterize strains of Listeria monocytogenes isolated from cold-smoking fish plants to establish possible routes of contamination through the processing chain. METHODS AND RESULTS Listeria monocytogenes from fresh fish suppliers, raw materials, factory sites and finished products isolated in Portugal (162 isolates) and England (28 isolates) were character...
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Sites of Listeria monocytogenes contamination in a cold-smoked rainbow trout (Oncorhynchus mykiss) processing plant were detected by sampling the production line, environment, and fish at different production stages. Two lots were monitored. The frequency of raw fish samples containing L. monocytogenes was low. During processing, the frequency of fish contaminated with L. monocytogenes clearly ...
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Background: One of the most well-known Iranian traditional cheeses is Koozeh. The aim of present work was to evaluate the survival of L. monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk. Methods: A 2-factor experimental design was applied to study the effect of ripening conditions, including different temperatures (4, 9, and 14 °C) and different conce...
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