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Incidence of Listeria in hot‐ and cold‐smoked fish
Author(s) -
Fuchs R.S.,
Nicolaides Linda
Publication year - 1994
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1994.tb00485.x
Subject(s) - smoked fish , listeria monocytogenes , listeria , fish <actinopterygii> , biology , food science , cold storage , fish products , microbiology and biotechnology , fishery , bacteria , horticulture , genetics
Twenty‐three samples of hot‐smoked fish and 58 samples of cold‐smoked fish were tested for the presence of Listeria. Listeria spp. were isolated from two (8.7%) and five (8.6%) of the respective samples tested. Listeria monocytogenes was only isolated from 2 samples (3.4%) of the cold‐smoked fish.