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Authors
Advisor(s)
Abstract(s)
Salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) are the main raw materiaIs in the
cold-smoked fish industry. It is important to prevent the contamination of these ready-to-eat
products with Listeria monocytogenes and other (Listeria spp.) because the temperature used in the
cold-smoking process is not sufficient to inactivate these organisms. The presence of Listeria spp.
and L. monocytogenes in the cold-smoked salmon and salmon-trout processing chains of three
Portuguese factories examined was already confirmed in previous studies. Thus, it was important
to ascertain the possible sources of contamination, the raw material being the most important one.
AlI the Portuguese cold-smoking fish factories use fresh salmon-trout from two trout farms in the
north of Portugal and Norwegian salmon which arrives by lorry every week under refrigeration,
imported always by the same company; 88 samples of salmon and salmon-trout were analysed;
67 environrnental samples from the two trout farms were also examined. The overalI frequency
(n =40) of Listeria spp. and L. monocytogenes in salmon was 12 and 0% respectively. The overalI
frequency (n =48) of Listeria spp. and L. monocytogenes in salmon-trout was 6.3 and 2.1% respectively.
Listeria was not found in the environmental samples.
Description
Keywords
Listeria Listeria monocytogenes Trout Onchorhyncus mykiss Salmon Salmo salar
Citation
VAZ-VELHO, M.; DUARTE, G.; GIBBS, P. - Note. Occurrence of Listeria spp. in salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) / Nota. Presencia de Listeria spp. en trucha asalmonada (Onchorhyncus mykiss) y salmón (Salmo salar). Food Science and Technology International. ISSN 1532-1738. Vol. 4 n.º 2 (1998), p. 121-125
Publisher
Sage