Contamination of Listeria monocytogenes in vacuum-packed smoked fish products at levels greater than the ready-to-eat food limit has been linked to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during lengthy storage in retail outlets. Intervention technologies have been studied to control spread of contamination. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential anti-listerial effects of some sanitizers and combined chemical preservatives have also been demonstrated. The concept of biopreservation and a combination of different intervention technologies are also being considered. CLICK here for complete article. Comprehensive Reviews in Food Science and Food Safety, Volume 13, Issue 2, pages 172–189, March 2014.
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