Epidemiology, Clinic and Treatment of Listeria Monocytogenes in Cold-Smoked Salmon

  • Wengrat Campos
Keywords: Listeria Monocytogenes, Cold-Smoked Salmon, Jameson Effect, Lactic Acid Bacteria


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 oC. 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.