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Presence of Listeria spp. in fish samples, fish products and sea products

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Author(s): Kuzmanović Jelena | Ašanin Ružica | Baltić M. | Mišić D. | Dimitrijević Mirjana | Stojanović Marija | Ašanin N. | Kovačević I.

Journal: Acta Veterinaria
ISSN 0567-8315

Volume: 61;
Issue: 2-3;
Start page: 193;
Date: 2011;
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Keywords: Listeria monocytogenes | fish | sea products

ABSTRACT
Listeria monocytogenes is a bacterium that is pathogenic for man and for most animal species. Listeriosis is a generalized infection that starts after ingestion of the causative agent L. monocytogenes (Finlay, 2001). Food that is not properly thermically processed, long storage of such food, food that is produced in inadequate hygienic food plants, as well as cooked-cooled ready to eat food (RTE) is the ideal medium for listeria multiplication. High risk food originated from fish, fish products and sea products comprised of: molluscs (fresh of frozen shellfish, crustaceans shelled or not), fresh fish (ready to eat without cooking), fish products packed with brine (NaCl
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