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Guidelines for Listeria testing of environmental, raw product and finished product samples in smoked seafood processing facilities

2005; Volume: 25; Issue: 1 Linguagem: Inglês

1541-9576

Virginia N. Scott, Martin Wiedmann, Doris Hicks, Robert Collette, Michael L. Jahncke, Ken Gall,

Meat and Animal Product Quality

VIRGINIA N. SCOTT,1* MARTIN WIEDMANN,2 DORIS HICKS,3 ROBERT COLLETTE,4 MICHAEL L. JAHNCKE,5 and KEN GALL 6 1National Food Processors Association, Washington, D.C. 20005, USA; 2Department of Food Science, Cornell University, Ithaca, NY 14853, USA; 3University of Delaware Sea Grant College Program, Lewes, DE 19958, USA, 4National Fisheries Institute, McLean, VA 22102, USA; 5Virginia Seafood Agricultural Research and Extension Center, Hampton, VA 23669, USA; 6New York Sea Grant and Cornell Cooperative Extension, Stony Brook, New York 11794, USA Food Protection Trends, Vol. 25, No. 1, Pages 23–34 Copyright© 2005, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864