Epidemiology, clinic and treatment of listeria monocytogenes in Cold-Smoked Salmon Epidemiología, clínica y tratamiento de listeria monocytogenes en Salmón Ahumado en frío

Abstract

© 2020, Interamerican Society for Electron Microscopy (CIASEM). All rights reserved.Cold-smoked salmon is an economically important ready-to-eat seafood that is typically sliced and vacuum packed (SVP) before distribution as a chilled product. Processing includes salting followed by drying and smoking at 18–30°C. This results in a product with 3–8% water phase salt (WPS) corresponding to water activities of 0Æ950– 0Æ983 and a pH of 5.9–6.3.