Richard Chivers (richard@fishonline.co.uk)
Tue, 4 Jan 2000 10:55:23 -0000
Rebecca,
Sorry this is a bit negative but even so it may give an idea on the state of
research into L. monocytogenes. The only reference I have been able to turn
up relating to research on smoked fish and L monocytogenes is:
http://www.marsource.maris.int/research/FAIR/2/95-1207.html
which proposes research in cold smoked fish.
Other than that I can only add that from my own knowledge you will have to
attain the usual pasteurisation temperatures (73+ oC).
Hope this is some use.
----- Original Message -----
From: Robertson & Ross, Associates <randr@axionet.com>
To: seafood <seafood@ucdavis.edu>
Sent: Tuesday, December 28, 1999 5:22 PM
Subject: the effect of smoke on Listeria monocytogenes
Happy New Year everyone.
I'm looking for information on hot smoke processes and their impact on
Listeria monocytogenes, particularly the effect of the actual smoke on
Listeria monocytogenes. Thank you everyone.
Rebecca
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