Prevention of growth of Listeria in smoked fish
30 October 2017
This month we are working on a clean-label solution to prevent Listeria monocytogenes growth in smoked fish. Using predictive modelling, we have worked out a recipe that provides a shelf life of three weeks from production in the case of chilled storage. An important part of the success of this project, is that we also support the manufacturer in the implementation of control measures and process conditions, so that this product can continue to be manufactured in a responsible manner.
