The bacterial quality and safety of cold smoked salmon during production and subsequent chilled storage
The microbial quality and safety of CSS is reliant on using uncontaminated fillets, good hygiene practices and ensuring that the shelf life does not afford L. monocytogenes sufficient time to exceed the 100 cfu g-1 maximum allowed in current EU legislation (EC 2073/2005).
Authors
- Declan J. Bolton (ORCID: https://orcid.org/0000-0002-9037-1432)
- Paul Whyte (ORCID: https://orcid.org/0000-0003-0704-3305)
- Léon Maughan
Institutions
- University College Dublin (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
Publication Details
- Journal
- Journal of Applied Microbiology
- Published
- 2025-02-13
- DOI
- https://doi.org/10.1093/jambio/lxaf035
- Primary Topic
- Food Quality and Safety Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00