Improving the control of Listeria monocytogenes in cold smoked salmon

被引：31

作者：

Duffes, F ^{[1
]}

机构：

[1] INRA, Lab Rech Technol, F-35042 Rennes, France

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1999年 / 10卷 / 6-7期

关键词：

D O I：

10.1016/S0924-2244(99)00051-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Smoked salmon is no longer a luxury product and its consumption has spread beyond special occasions. Unfortunately, this food is highly susceptible to contamination with Listeria monocytogenes. The processing steps sensitive to potential L. monocytogenes contamination, the current and future methodologies to fight against such flora are presented with a particular emphasis on the efficacy of anti-listerial peptides. (C) 1999 Elsevier Science Ltd. All rights reserved.

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页码：211 / 216

页数：6

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