Advanced search

Listeria monocytogenes in vacuum-packed smoked fish products: occurrence, routes of contamination, and potential intervention measures

Download
[thumbnail of Comp Rev Food Sci Food Safe - 2014 - Tocmo - Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products Occurrence .pdf]
Text
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.
Advice

Please see our End User Agreement.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Tools
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email
Lists

Tocmo, R. ORCID: https://orcid.org/0009-0007-4850-977X, Krizman, K., Khoo, W. J., Phua, L. K., Kim, M. and Yuk, H.-G. (2014) Listeria monocytogenes in vacuum-packed smoked fish products: occurrence, routes of contamination, and potential intervention measures. Comprehensive Reviews in Food Science and Food Safety, 13 (2). pp. 172-189. ISSN 1541-4337 doi: 10.1111/1541-4337.12052

Abstract/Summary

The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.

Altmetric Badge

Dimensions Badge

Item Type Article
URI https://centaur.reading.ac.uk/id/eprint/128109
Identification Number/DOI 10.1111/1541-4337.12052
Refereed Yes
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
Publisher Wiley
Download/View statistics View download statistics for this item
Deposit Details
CORE (COnnecting REpositories)

University Staff: Request a correction | Centaur Editors: Update this record