Angela Correa (acorrea@vt.edu)
Tue, 04 Jan 2000 14:19:54 -0500
Hello Rebecca:
There are a number of relevant papers on hot-smoking and the presence or
survival of Listeria monocytogenes. I have pulled these up from a database
we are developing here at Virginia Tech, but have not read the papers
myself. I've listed a few titles and references below. I think this may
include the Eklund article that Ken Hilderbrand had in mind:
BEHAVIOR OF L. MONOCYTOGENES DURING PROCESSING AND STORAGE OF EXPERIMENTALLY
CONTAMINATED HOT-SMOKED TROUT (T. Jemmi, A. Keusch) International Journal
of Food Microbiology, 15(3-4):339. (1992)
INCIDENCE OF LISTERIA IN HOT- AND COLD-SMOKED FISH (Fuchs, Nicolaides)
Letters in Applied Microbiology, 19(5):394. (1994)
OCCURRENCE OF LISTERIA IN HOT AND COLD SMOKED SEAFOOD PRODUCTS (Dillon,
Patel, Ratnam) International Journal of Food Microbiology, 22(1):73.
(1994)
THERMAL DEATH TIMES OF L. MONOCYTOGENES IN GREEN SHELL MUSSELS (PERNA
CANALICULUS) PREPARED FOR HOT SMOKING (Bremer, Osborne) Journal of Food
Protection, 59,(1):56. (1996)
INACTIVATION OF L. MONOCYTOGENES ON HOT-SMOKED SALMON BY THE INTERACTION OF
HEAT AND SMOKE OR LIQUID SMOKE (Poysky, Paranjpye, Peterson, Pelroy,
Guttman, Eklund) Journal of Food Protection, 60(6):649. (1997)
DISTRIBUTION AND BEHAVIOR OF L. MONOCYTOGENES IN THREE LOTS OF
NATURALLY-CONTAMINATED VACUUM-PACKED SMOKED SALMON STORED AT 2 AND 10C.
(Cortesi, Sarli, Santoro, Murru, Pepe) International Journal of Food
Microbiology, 37(2-3):209. (1997)
THE INCIDENCE OF LISTERIA SPP. SALMONELLA SPP. AND C. BOTULINUM IN SMOKED
FISH AND SHELLFISH (Heinitz, Johnson), Journal of Food Protection,
61(3):318. (1998)
BEHAVIOR OF LISTERIA SPP. IN SMOKED FISH PRODUCTS AFFECTED BY LIQUID SMOKE,
NACL CONCENTRATION, AND TEMPERATURE (Thurette, Membre, Ching, Tailliez,
Catteau) Journal of Food Protection, 61(11):1475. (1998)
I hope one or two of these will suit your needs. Good luck.
Angela I. Correa
Virginia Sea Grant Communications
CFAST Public Relations
Virginia Tech
540-231-2075
GO HOKIES!!!
----------
>From: Ken Hilderbrand <ken.hilderbrand@hmsc.orst.edu>
>To: richard@fishonline.co.uk, randr@axionet.com, seafood <seafood@ucdavis.edu>
>Subject: RE: the effect of smoke on Listeria monocytogenes
>Date: Tue, Jan 4, 2000, 12:38 PM
>
>Rebecca,
>
>Mel Eklund, National Marine Fisheries Service (retired), did some research
>on this subject in the late 90's. I can't find a reference on it but I
>believe he reported on it at a meeting of the Pacific Fisheries
>Technologists. As I recall he told us that hot smoking fish to an internal
>temperature of 145F for 30 minutes would kill Listeria - but only if smoke
>were applied prior to the final cook. Sorry I can't find the reference.
>Gretchen Pelroy in NMFS's Seattle lab may be able to help you. The last
>contact number I had for her was:
>
>National Marine Fisheries Service
>Utilization Research Division
>Northwest Fisheries Science Center
>Gretchen Pelroy
>2725 Montlake Blvd, East
>Seattle WA 98112 USA 206 860-3391
><gretchen.a.pelroy@noaa.gov>
>
>She normally follows this discussion group so I am surprised she has not
>already responded to your inquiry.
>
>Ken Hilderbrand
>
>
>
>-----Original Message-----
>From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
>Behalf Of Richard Chivers
>Sent: Tuesday, January 04, 2000 2:55 AM
>To: randr@axionet.com; seafood
>Subject: Re: the effect of smoke on Listeria monocytogenes
>
>
>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
>___________
>Robertson & Ross, Associates
>210-13911 Maycrest Way
>Richmond, B.C. V6V 2J4
>ph: 604-270-4773
>fax: 604-270-4748
>
>
>
>
This archive was generated by hypermail 2.0b3 on Tue Jan 04 2000 - 11:13:13 PST