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

Permanent URL:
http://handle.nal.usda.gov/10113/57222
File:
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Abstract:
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
Author(s):
Mirjana Dimitrijevic , R. C. Anderson , N. Karabasil , Nataša Pavlicevic , S. Jovanovic , Jelena Nedeljkovic-Trailovic , V. Teodorovic , Maja Markovic
Subject(s):
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
Source:
Acta Veterinaria 2011 v.61 no.4
Language:
English
Year:
2011
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.