PREVALENCE OF LISTERIA IN SMOKED FISH

被引：35

作者：

DILLON, R

PATEL, T

RATNAM, S

机构：

[1] MEM UNIV NEWFOUNDLAND,DEPT BIOL,ST JOHNS A1B 3X9,NEWFOUNDLAND,CANADA

[2] PUBL HLTH LAB,ST JOHNS,NEWFOUNDLAND,CANADA

来源：

JOURNAL OF FOOD PROTECTION | 1992年 / 55卷 / 11期

关键词：

D O I：

10.4315/0362-028X-55.11.866

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Smoked fish samples (71) were surveyed from Newfound-land retail markets and tested for the prevalence of Listeria. Staphylococcus aureus and fecal coliforms were also detected in the samples. Listeria was present in 11.3% of the smoked seafood products; 4 smoked cod, 3 smoked mackerel, and 1 smoked caplin were found to harbor the bacterium. The Food and Drug Administration protocol was also analyzed with regards to testing smoked seafoods. The secondary enrichment broth showed a 68% false-positive rate, whereas all positive samples were detected after 24 h of primary enrichment.

引用

页码：866 / 870

页数：5

共 58 条

[1]

[Anonymous], COMPENDIUM METHODS M

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