Items Tagged with 'Smoked fish'

A recent report from the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) summarizes the development of formal risk assessment models for Listeria monocytogenes in leafy greens, cantaloupe, frozen vegetables, and ready-to-eat (RTE) seafood.

This article explores the science behind the controls required to ensure consistent, safe production of both hot and cold smoked fish, using generated wood smoke and liquid smoke, and focusing on two of the most relevant hazards—non-proteolytic Clostridium botulinum and Listeria monocytogenes.