Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

Restituto Tocmo; Katja Krizman; Wei Jie Khoo; Li Kai Phua; Minjeong Kim; Hyun-Gyun Yuk

doi:10.1111/1541-4337.12052

Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

Compr Rev Food Sci Food Saf. 2014 Mar;13(2):172-189. doi: 10.1111/1541-4337.12052.

Authors

Restituto Tocmo¹, Katja Krizman¹, Wei Jie Khoo¹, Li Kai Phua¹, Minjeong Kim¹, Hyun-Gyun Yuk¹

Affiliation

¹ Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543.

PMID: 33412645
DOI: 10.1111/1541-4337.12052

Abstract

The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.