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There are 7839670 results for: content related to: Control of Food Safety Hazards During Cold-Smoked Fish Processing

  1. You have free access to this content
    Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 2, March 2014, Pages: 172–189, Restituto Tocmo, Katja Krizman, Wei Jie Khoo, Li Kai Phua, Minjeong Kim and Hyun-Gyun Yuk

    Version of Record online : 21 FEB 2014, DOI: 10.1111/1541-4337.12052

  2. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes

    Journal of Food Science

    Volume 66, Issue s7, September 2001, Pages: S1072–S1081, Lone Gram

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15526.x

  3. You have free access to this content
    Listeria monocytogenes in Aquatic Food Products—A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 798–813, Mansooreh Jami, Mahdi Ghanbari, Marija Zunabovic, Konrad J. Domig and Wolfgang Kneifel

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12092

  4. Polycyclic Aromatic Hydrocarbons

    Analysis of Endocrine Disrupting Compounds in Food

    Leo M. L. Nollet, Pages: 429–445, 2012

    Published Online : 23 APR 2012, DOI: 10.1002/9781118346747.ch19

  5. Microbiological Methods

    Fishery Products: Quality, safety and authenticity

    Hartmut Rehbein, Jörg Oehlenschläger, Pages: 318–348, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9781444322668.ch15

  6. Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 806–815, Pinar Oğuzhan Yildiz

    Version of Record online : 27 JUN 2014, DOI: 10.1111/jfpp.12291

  7. Preservation of Fish by Curing

    Seafood Processing: Technology, Quality and Safety

    Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir, Gudjon Thorkelsson, Pages: 129–160, 2013

    Published Online : 30 NOV 2013, DOI: 10.1002/9781118346174.ch6

  8. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E

    Journal of Food Science

    Volume 66, Issue s7, September 2001, Pages: S1082–S1087, Lone Gram

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15527.x

  9. Alternative fish species for cold-smoking process

    International Journal of Food Science & Technology

    Volume 44, Issue 8, August 2009, Pages: 1525–1535, Ma Carmen Gómez-Guillén, Joaquín Gómez-Estaca, Begońa Giménez and Pilan Montero

    Version of Record online : 28 NOV 2008, DOI: 10.1111/j.1365-2621.2008.01762.x

  10. Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 14, November 2007, Pages: 2684–2691, Hanne Løje, Kristina N Jensen, Grethe Hyldig, Henrik H Nielsen and Jette Nielsen

    Version of Record online : 4 SEP 2007, DOI: 10.1002/jsfa.3031

  11. Incidence and sources of Listeria monocytogenes in a traditional hot-smoked rainbow trout processing plant in Turkey

    International Journal of Food Science & Technology

    Volume 42, Issue 11, November 2007, Pages: 1376–1381, Duygu Kışla, Yasemin Üzgün and Melek A. Demirhisar

    Version of Record online : 22 OCT 2007, DOI: 10.1111/j.1365-2621.2007.01620.x

  12. You have free access to this content
    Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters

    Journal of Applied Microbiology

    Volume 90, Issue 4, April 2001, Pages: 578–587, F. Leroi, J.J. Joffraud, F. Chevalier and M. Cardinal

    Version of Record online : 21 DEC 2001, DOI: 10.1046/j.1365-2672.2001.01283.x

  13. You have full text access to this Open Access content
    Scientific Opinion on the evaluation of the safety and efficacy of Listex P100 for the removal of Listeria monocytogenes surface contamination of raw fish

    EFSA Journal

    Volume 10, Issue 3, March 2012, EFSA Panel on Biological Hazards (BIOHAZ)

    Version of Record online : 20 MAR 2012, DOI: 10.2903/j.efsa.2012.2615

  14. PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

    Journal of Food Processing and Preservation

    Volume 34, Issue 1, February 2010, Pages: 83–103, A. FUENTES, I. FERNÁNDEZ-SEGOVIA, J.M. BARAT and J.A. SERRA

    Version of Record online : 5 JAN 2010, DOI: 10.1111/j.1745-4549.2008.00350.x

  15. Effect of the lactic acid bacteria on the control of listerial activity and shelf life of smoked salmon scraps

    International Journal of Food Science & Technology

    Volume 46, Issue 10, October 2011, Pages: 2042–2051, Cristian Bernardi, Barbara Ripamonti, Simone Stella, Erica Tirloni, Carla Bersani and Patrizia Cattaneo

    Version of Record online : 29 JUL 2011, DOI: 10.1111/j.1365-2621.2011.02715.x

  16. You have free access to this content
    Characterization of Listeria monocytogenes isolated from production lines of fresh and cold-smoked fish

    Journal of Applied Microbiology

    Volume 91, Issue 3, September 2001, Pages: 556–562, M. Vaz-Velho, G. Duarte, J. McLauchlin and P. Gibbs

    Version of Record online : 21 DEC 2001, DOI: 10.1046/j.1365-2672.2001.01425.x

  17. You have full text access to this OnlineOpen article
    Carnobacterium: positive and negative effects in the environment and in foods

    FEMS Microbiology Reviews

    Volume 31, Issue 5, September 2007, Pages: 592–613, Jørgen J. Leisner, Birgit Groth Laursen, Hervé Prévost, Djamel Drider and Paw Dalgaard

    Version of Record online : 8 AUG 2007, DOI: 10.1111/j.1574-6976.2007.00080.x

  18. Survey of Inhibition of Listeria Monocytogenes in Hot-Smoked Rainbow Trout Fillets for Food Safety

    Journal of Food Processing and Preservation

    Volume 38, Issue 1, February 2014, Pages: 338–346, Ş. Yasemin Tosun and Özkan Özden

    Version of Record online : 7 SEP 2012, DOI: 10.1111/j.1745-4549.2012.00781.x

  19. Volatile Compounds in Processed Duck Fillet

    Journal of Food Science

    Volume 60, Issue 3, May 1995, Pages: 615–618, S. LESIMPLE, L. TORRES, S. MITJAVILA, Y. FERNANDEZ and L. DURAND

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb09840.x

  20. Description of the Situation

    Journal of Food Science

    Volume 66, Issue s7, September 2001, Pages: S1067–S1071, Donn R. Ward

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15525.x