INCIDENCE AND VIABILITY OF L. MONOCYTOGENES IN SEAFOOD HANDLING AND PROCESSING
INCIDENCE AND VIABILITY OF L. MONOCYTOGENES IN SEAFOOD HANDLING AND PROCESSING
Date
1995
Authors
Iyer, T.S.G.
Varma, P.R.G.
Gopakumar, K.
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Journal ISSN
Volume Title
Publisher
Food and Agriculture Organization
Abstract
Listeria monocytogenes was absent in all the 361 samples of frozen shrimps taken from the export trade. The organism survives freezing and further storage at -18°C for over two years. In water L. monocytogenes survives 10-30 days at room temperature (28-30°C) and 70-110 days at refrigerated temperature (5-1O°C) depending upon the initial load in the water sample. The process water in seafood processing factories should be chlorinated to a residual level of 10 ppm. to get full protection against L. monocytogenes.
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Citation
FAO Fisheries Report No. 514 Supplement 1995. 9th Session of the Working Party on Fish Technology and Marketing, Cochin , India