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Listeria in ready-to-eat smoked salmon: examining the risk
date:Sep 12, 2013
essing equipment and harbor there at length.

The bacteria multiplies in temperatures as low as 32 degrees F, so a contaminated food product that leaves the store with a relatively low load of bacteria has the potential to become deadly inside a home refrigerator. Listeria can grow at high salt concentrations, so refrigerated, cured meats and fish can harbor the pathogen.

The bug is relatively more prevalent in smoked seafood, seafood salads, luncheon meats and unpasteurized cheese, according t

12/23 18:58