Growth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4° C
作者： Liv Marit Rørvik , Magne Yndestad , Eystein Skjerve
DOI: 10.1016/0168-1605(91)90097-9
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摘要: Abstract Samples of smoked salmon different hygienic quality were inoculated with low (6 cfu/g) and high (600 levels a mixture three strains Listeria monocytogenes, after which they vacuum-packed stored at 4° C for up to 5 weeks. L. monocytogenes grew well during storage in all the sample groups. Growth was, however, slightly faster fish better quality. The was still sensorically acceptable 4 All found weeks quality, while only two recovered same time from poorer salmon.
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