Control of biological hazards in cold smoked salmon production

Hans Henrik Huss; Peter Karim Ben Embarek; V.F. Jeppesen

doi:10.1016/0956-7135(95)00043-7

Control of biological hazards in cold smoked salmon production

Hans Henrik Huss
, Peter Karim Ben Embarek
, V.F. Jeppesen

National Institute of Aquatic Resources

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

An outline of the common processing technology for cold smoked salmon in Denmark is presented. The safety hazards related to pathogenic bacteria, parasites and biogenic amines are discussed with special emphasis on hazards related to Clostridium botulinum and Listeria monocytogenes. Critical control points are identified for all hazards except growth of L. monocytogenes. For this reason a limitation of shelf life to three weeks at +5 degrees C far cold smoked vacuum-packed salmon having greater than or equal to 3% water phase salt is recommended

Original language	English
Journal	Food Control
Volume	6
Issue number	6
Pages (from-to)	335-340
ISSN	0956-7135
DOIs	https://doi.org/10.1016/0956-7135(95)00043-7
Publication status	Published - 1995

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title = "Control of biological hazards in cold smoked salmon production",

abstract = "An outline of the common processing technology for cold smoked salmon in Denmark is presented. The safety hazards related to pathogenic bacteria, parasites and biogenic amines are discussed with special emphasis on hazards related to Clostridium botulinum and Listeria monocytogenes. Critical control points are identified for all hazards except growth of L. monocytogenes. For this reason a limitation of shelf life to three weeks at +5 degrees C far cold smoked vacuum-packed salmon having greater than or equal to 3\% water phase salt is recommended",

author = "Huss, \{Hans Henrik\} and Embarek, \{Peter Karim Ben\} and V.F. Jeppesen",

year = "1995",

doi = "10.1016/0956-7135(95)00043-7",

language = "English",

volume = "6",

pages = "335--340",

journal = "Food Control",

issn = "0956-7135",

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T1 - Control of biological hazards in cold smoked salmon production

AU - Huss, Hans Henrik

AU - Embarek, Peter Karim Ben

AU - Jeppesen, V.F.

PY - 1995

Y1 - 1995

N2 - An outline of the common processing technology for cold smoked salmon in Denmark is presented. The safety hazards related to pathogenic bacteria, parasites and biogenic amines are discussed with special emphasis on hazards related to Clostridium botulinum and Listeria monocytogenes. Critical control points are identified for all hazards except growth of L. monocytogenes. For this reason a limitation of shelf life to three weeks at +5 degrees C far cold smoked vacuum-packed salmon having greater than or equal to 3% water phase salt is recommended

AB - An outline of the common processing technology for cold smoked salmon in Denmark is presented. The safety hazards related to pathogenic bacteria, parasites and biogenic amines are discussed with special emphasis on hazards related to Clostridium botulinum and Listeria monocytogenes. Critical control points are identified for all hazards except growth of L. monocytogenes. For this reason a limitation of shelf life to three weeks at +5 degrees C far cold smoked vacuum-packed salmon having greater than or equal to 3% water phase salt is recommended

U2 - 10.1016/0956-7135(95)00043-7

DO - 10.1016/0956-7135(95)00043-7

M3 - Journal article

SN - 0956-7135

VL - 6

SP - 335

EP - 340

JO - Food Control

JF - Food Control

IS - 6

ER -

Control of biological hazards in cold smoked salmon production

Abstract

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