Documents/Links of Interest
Smoking videos - available on YouTube along with many other
videos from Seafishtheauthority
smoking open learning module.
3 fish smoking eLearning package.
workbook - available
here Completing this workbook after undertaking a course will
help you to absorb the new knowledge.
assessment scoresheets - inc Torry scheme for smoked fish on
Shelf Life Guidance
smoking procedures - forced
Determination of salt in smoked fish - for information until
we have evaluated the efficacy of this method.
2 food safety by eLearning available
issues should I consider when setting up a seafood smoking business
response from Seafish Adviser
FSA page for more information on the legality. In our view liquid
smoke is a quick way of producing low quality smoked-style products.
2003 PAH Report
regulations - email email@example.com for guidance
Policy document - very useful and an interesting comparison
with the information available
from the FSA.
Publication by the US National Fisheries Institute on Listeria
- online Guides to particular topics
Guide for smoking
list of Library Guides
Martin and Ken Gall. Listeria monocytogenes: A challenge for the
smoked seafood industry in International Smoked Seafood Conference
Proceedings, Alaska Sea Grant College Program Publication AK-SG-08-02,
University of Alaska, Fairbanks, 2008, Pages 1-4.
K., VN Scott, R. Collette, D. Hicks, and M. Wiedman. Implementation
of Listeria Controls by Ready-to-Eat Seafood Processors Following
a National Workshop Series, Food Protection Trends, Vol. 26, No.2,
2006, Pages 89-95.
Y. K. Gall, A. Ho, R. Ivanek, Y. T. Grohn, and M. Weidman. Daily
Variability of Listeria Contamination Patterns in a Cold-smoked
Salmon Processing Operation. J. Food Prot. Vol. 69, No. 9, 2006,
Collaboration Advances Listeria Control in RTE Seafood Plants: An
Interview with Ken Gall, New York Sea Grant and Smoked Seafood Working
Group. Food Safety Magazine, Vol. 11, No.4, August/September 2005,
Pages 52-55 and 63-66.
VN, M. Wiedmann, D.Hicks, R.Collette, M. Jahncke and K. Gall. Guidelines
for Listeria Testing of Environmental, Raw Product and Finished
Product Samples in Smoked Seafood Processing Facilities, Food Protection
Trends, Vol. 25, No 1, 2005, pages 23-34.
D, M. Weidmann, V. N. Scott, R. Collette, M. Jahncke, and K. Gall.
Minimizing Listeria Contamination in Smoked Seafood: Training Plant
Personnel. Food Protection Trends, Vol. 24, No. 12, 2004, Pages
M, R. Collette, D. Hicks, M.Wiedmann, V.N. Scott, and K.Gall. Treatment
Options to Eliminate or Control Growth of Listeria monocytogenes
on Raw Material and on Finished Product for the Smoked Fish Industry.
Food Protection Trends, Vol.24, No.8, 2004, Pages 612-619.
VR, J. Thimothe, K. Nightingale, K. Gall, V.N. Scott and M. Wiedmann.
Longitudinal Studies on Listeria in Smoked Fish Plants: Impact of
Intervention Strategies on Contamination Patterns. Journal of Food
Protection, 2004, Vol. 67, No. 11, Pages 2500-2514.
VR, A. Ho, K. Gall and M. Wiedmann. Prevalence and Growth of Listeria
on Naturally Contaminated Smoked Salmon Over 28 Days of Storage
at 4 degrees C. Journal of Food Protection, 2004, Vol. 67, No. 5,
V.R., J. Thimothe, J. Walker, J. Bell, K. Gall, M.W. Moody, and
M. Wiedmann. Impact of Intervention Strategies on Listeria Contamination
Patterns in Crawfish Processing Plants: A Longitudinal Study. Journal
of Food Protection, 2004, Vol. 67, No. 6, Pages 1163-1169.
KL, V.N. Scott, R.Collette, M. Jahncke, D. Hicks and M. Wiedmann.
Implementing Targeted Good Manufacturing Practices and Sanitation
Procedures to Minimize Listeria Contamination of Smoked Seafood
Products. Food Protection Trends Vol. 24, No. 5, 2004, Pages 14-27.
J, K. Kerr Nightingale, K. Gall, V.N. Scott and M. Wiedmann. Tracking
and Control of Listeria monocytogenes in Smoked Fish Processing
Plants. Journal of Food Protection, Vol. 67, No. 2, 2004, Pages
AD, Gall, KL, Norton, DM and Wiedmann, M. Contamination Patterns
in the Smoked Fish Processing Environment and for Raw Fish, Journal
of Food Protection, Vol. 66, No. 1, 2003, pages 52-60.
D. Hoffman, Kenneth L. Gall and Martin Wiedmann, The Microbial Safety
of Minimally Processed Seafood with Respect to Listeria monocytogenes
in Microbial Safety of Minimally Processed Foods, Edited by John
S. Novak, Gerald M. Sapers and Vijay K. Juneja, CRC Press, Boca
Raton, FL, 2003, Pages 53-75.
J, J. Walker, V. Suvanich, K. Gall, M. Moody, and M. Wiedmann, Dectection
of Listeria in Crawfish Processing Plants and in Raw, Whole Crawfish
and Processed Crawfish (Procambarus spp.), Journal of Food Protection,
Vol. 65, No. 11, 2002, Pages 1735-39.
DM, M.McCamey, K. Gall, J. Scarlett, K.Boor, and M. Wiedmann, Molecular
Studies on the Ecology of Listeria monocytogenes in the Smoked Fish
Processing Industry, Applied and Environmental Microbiology, Vol.
67, No. 1, 2001, Pages 198-205.