Inactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid Smoke †.

@article{Poysky1997InactivationOL,
  title={Inactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid Smoke †.},
  author={Frank T. Poysky and Rohinee N. Paranjpye and Mark E. Peterson and Gretchen A. Pelroy and Anne E. Guttman and Melvin W. Eklund},
  journal={Journal of food protection},
  year={1997},
  volume={60 6},
  pages={
          649-654
        }
}
L. monocytogenes was inoculated onto the surface of brined salmon steaks and heat processed in a commercial smokehouse to simulate a hot process for preparing smoked fish. The minimum temperature required for inactivation of L. monocytogenes was 153°F (67.2°C) when generated smoke was applied throughout the entire process. When generated smoke was added only during the last half of the process, L. monocytogenes was recovered from steaks heated to temperatures as high as 176°F (80.0°C). When… CONTINUE READING