Abstract：
:Samples of smoked salmon of different hygienic quality were inoculated with low (6 cfu/g) and high (600 cfu/g) levels of a mixture of three strains of Listeria monocytogenes, after which they were vacuum-packed and stored at 4 degrees C for up to 5 weeks. L. monocytogenes grew well during storage in all the inoculated sample groups. Growth was, however, slightly faster in the fish with the better hygienic quality. The smoked salmon was still sensorically acceptable after 4 weeks. All three strains were found after 4 weeks in the fish with the better quality, while only two strains were recovered after the same time from the poorer quality salmon.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Rørvik LM,Yndestad M,Skjerve Edoi
10.1016/0168-1605(91)90097-9subject
Has Abstractpub_date
1991-11-01 00:00:00pages
111-7issue
2eissn
0168-1605issn
1879-3460pii
0168-1605(91)90097-9journal_volume
14pub_type
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