Behavior of Listeria spp. in smoked fish products affected by liquid smoke, NaCl concentration, and temperature.

@article{Thurette1998BehaviorOL,
  title={Behavior of Listeria spp. in smoked fish products affected by liquid smoke, NaCl concentration, and temperature.},
  author={J Thurette and Jeanne Marie Membr{\'e} and Lee Hiu Ching and Roger Tailliez and Michel Catteau},
  journal={Journal of food protection},
  year={1998},
  volume={61 11},
  pages={1475-9}
}
The growth, survival, and death of Listeria monocytogenes were studied in a synthetic medium as a function of temperature, NaCl content, and amount of liquid smoke, and the findings were validated in smoked fish products. The smoke preservative compound was simulated by adding liquid smoke, and the concentration was expressed as phenol concentration. The growth of L. monocytogenes was limited at a temperature as low as 4 degrees C or at a phenol concentration as high as 20 ppm. The predicted… CONTINUE READING

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