howgate (phowgate@rsc.co.uk)
Tue, 4 Jan 2000 20:31:16 -0000
Rebecca
Apart from the references cited by Angela Correa, the following might give
you more information.
Peter Howgate
**************************************
Ben Embarek, P.K. (1994). Presence, detection and growth of Listeria
monocytogenes in seafoods: a review. International Journal of Food
Microbiology, 23, 17-34
Bremner, P.J. & Osborne, C. (1998). Reducing total aerobic counts and
Listeria monocytogenes on the surface of king salmon(Oncorhyncus
tshawytscha). Journal of Food Protection, 61, 849-854
Dillon, R.M. & Patel, T.R. (1992). Listeria in seafoods: a review. Journal
of Food Protection, 55, 1009-1015
Farber, J.M. (1991). Listeria monocytogenes in fish products. Journal of
Food Protection, 54, 922-924
Nilsson., L. Gram, L. & Huss, H.H. (1999). Growth control of Listeria
monocytogenes on cold-smoked salmon using a competitive lactic acid
bacteria flora. Journal of Food Protection, 62, 336-342.
Peterson, M.E., Pelroy, G.A., Paranjpye, R.N., Poysky, F.T., Almond, J.S. &
Eklund, M.W. (1993). Parameters for control of Listeria monocytogenes in
smoked fishery products: sodium chloride and packaging method. Journal of
Food Protection, 56, 938-943
Rørvik, L.M., Caugant, D.A. & Yndestad, M. (1995). Contamination pattern of
Listeria moncytogenes and other Listeria spp. in salmon slaughterhouse and
smoked salmon processing plant. International Journal of Food Microbiology,
25, 19-27.
----------
> From: Angela Correa <acorrea@vt.edu>
> To: Seafood List <seafood@ucdavis.edu>
> Subject: Re: the effect of smoke on Listeria monocytogenes
> Date: 04 January 2000 19:19
>
> 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
>
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