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Environmental prevalence and persistence of Listeria monocytogenes in cold-smoked trout processing plants

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The presence of Listeria monocytogenes on the surfaces of equipment and worker’s hands during different production stages, as well as on fish skin and meat during processing and storage of cold-smoked trout, was investigated. Listeria monocytogenes was recovered from 10 (6.06%) of a total 165 cotton-swabbed samples collected from the surfaces of equipment and worker’s hands at two separate processing facilities. Of 105 samples collected from fish skin and meat during various production steps in both processing plants, 14 (13.33%) were confirmed culture-positive for L. monocytogenes, with recovery being most frequently in samples collected in the area before vacuum packaging. Recovery rates at two different Serbian processing plants did not differ (p
Mirjana Dimitrijevic , R. C. Anderson , N. Karabasil , Nataša Pavlicevic , S. Jovanovic , Jelena Nedeljkovic-Trailovic , V. Teodorovic , Maja Markovic
Listeria monocytogenes , bacterial contamination , fish meat , fish processing , food contamination , food processing equipment , food storage , hands , labor , nonthermal processing , serotypes , skin (animal) , smoked fish , trout , vacuum packaging , Serbia
Acta Veterinaria 2011 v.61 no.4
Journal Articles, USDA Authors, Peer-Reviewed
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