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Journal of Aquatic Food Product Technology Volume 17, 2008 - Issue 3
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Original Articles

Incidence, Growth, and Inactivation of Listeria monocytogenes in Cooked and Peeled Cold-Water Shrimp

R. N. Paranjpye U.S. Department of Commerce, NOAA Fisheries, Northwest Fisheries Science Center, Resource Enhancement and Utilization Technologies Division, Seattle, WA, USA
,
M. E. Peterson U.S. Department of Commerce, NOAA Fisheries, Northwest Fisheries Science Center, Resource Enhancement and Utilization Technologies Division, Seattle, WA, USA
,
F. T. Poysky
&
M. W. EklundCorrespondence[email protected]
Pages 266-284 | Published online: 11 Oct 2008

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Read on this site (2)

A. Paari, P. Kanmani, R. Satishkumar, N. Yuvaraj, V. Pattukumar & V. Arul. (2012) Potential Function of a Novel Protective Culture Enterococcus faecium-MC13 Isolated From the Gut of Mughil cephalus: Safety Assessment and its Custom as Biopreservative. Food Biotechnology 26:2, pages 180-197.
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Papa Abdoulaye Fall, Françoise Leroi, Frédérique Chevalier, Camille Guérin & Marie-France Pilet. (2010) Protective Effect of a Non-Bacteriocinogenic Lactococcus piscium CNCM I-4031 Strain Against Listeria monocytogenes in Sterilized Tropical Cooked Peeled Shrimp. Journal of Aquatic Food Product Technology 19:2, pages 84-92.
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Articles from other publishers (8)

Rui Rocha, José M. Sousa, Laura Cerqueira, Maria J. Vieira, Carina Almeida & Nuno F. Azevedo. (2019) Development and application of Peptide Nucleic Acid Fluorescence in situ Hybridization for the specific detection of Listeria monocytogenes. Food Microbiology 80, pages 1-8.
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Md. Furkanur Rahaman Mizan, Iqbal Kabir Jahid & Sang-Do Ha. (2015) Microbial biofilms in seafood: A food-hygiene challenge. Food Microbiology 49, pages 41-55.
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Julia S. Simoes, Eliane T. Mársico, César A. Lázaro, Micheli da S. Ferreira, Robson M. Franco, Ana Paula A. A. S. Pereira & Carlos A. Conte-Junior. (2015) Microbiological, physical and chemical characteristics of freshwater prawns ( Macrobrachium rosenbergii ) in modified-atmosphere packaging . International Journal of Food Science & Technology 50:1, pages 128-135.
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Mingming Guo, Tony Z. Jin, Ruijin Yang, Rachel Antenucci, Brittany Mills, Jennifer Cassidy, O. Joseph Scullen, Joseph E. Sites, Kathleen T. Rajkowski & Christopher H. Sommers. (2013) Inactivation of natural microflora and inoculated Listeria innocua on whole raw shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing. Food Control 34:1, pages 24-30.
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Shigezou Naito. 2012. Ozone in Food Processing. Ozone in Food Processing 137 162 .
María Gudjónsdóttir, Ásbjörn Jónsson, Arnljótur Bjarki Bergsson, Sigurjón Arason & Turid Rustad. (2011) Shrimp Processing Assessed by Low Field Nuclear Magnetic Resonance, Near Infrared Spectroscopy, and Physicochemical Measurements-The Effect of Polyphosphate Content and Length of Prebrining on Shrimp Muscle. Journal of Food Science 76:4, pages E357-E367.
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Ole Mejlholm, Annemarie Gunvig, Claus Borggaard, Jesper Blom-Hanssen, Lyndal Mellefont, Tom Ross, Francoise Leroi, Tony Else, Diana Visser & Paw Dalgaard. (2010) Predicting growth rates and growth boundary of Listeria monocytogenes ? An international validation study with focus on processed and ready-to-eat meat and seafood. International Journal of Food Microbiology 141:3, pages 137-150.
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M.N. Wan Norhana, Susan E. Poole, Hilton C. Deeth & Gary A. Dykes. (2010) Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review. Food Control 21:4, pages 343-361.
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