Control of biological hazards in cold smoked salmon production

被引：56

作者：

Huss, HH

BenEmbarek, PK

Jeppesen, VF

机构：

[1] Technological Laboratory, Danish Institute for Fisheries Research, Technical University, DK-2800 Lyngby

来源：

FOOD CONTROL | 1995年 / 6卷 / 06期

关键词：

cold smoked salmon; safety hazards; Listeria monocytogenes; hazard control;

D O I：

10.1016/0956-7135(95)00043-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An outline of the common processing technology for cold smoked salmon in Denmark is presented. The safety hazards related to pathogenic bacteria, parasites and biogenic amines are discussed with special emphasis on hazards related to Clostridium botulinum and Listeria monocytogenes. Critical control points are identified for all hazards except growth of L. monocytogenes. For this reason a limitation of shelf life to three weeks at +5 degrees C far cold smoked vacuum-packed salmon having greater than or equal to 3% water phase salt is recommended.

引用

页码：335 / 340

页数：6

共 34 条

[1]

ABABOUCH L, 1991, Food Microbiology (London), V8, P127, DOI 10.1016/0740-0020(91)90005-M

[2]

Ahmed F., 1991, SEAFOOD SAFETY

[3] PRESENCE, DETECTION AND GROWTH OF LISTERIA-MONOCYTOGENES IN SEAFOODS - A REVIEW [J].