Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Microbiological safety of dry-cured fish from the raw material to the end of processing2024 · 17 citations
2. 2Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production2024 · 9 citations
3. 3Cured or fresh? Between fish maturation trends in restaurants and food safety: The case of dry-aged rainbow trout2024 · 10 citations
4. 4Listeria monocytogenes from salmon processing and ready-to-eat seafood: Antibiotic susceptibility and disinfectant tolerance2026 · 1 citations
5. 5Effects of Thermally-Assisted and High-Pressure Processing on Background Microbiota and the Listeria monocytogenes Load of a Minimally Processed Commodity2024 · 2 citations