Bacterial pathogens in fresh, smoked and salted Iranian fish

Detection of Listeria spp. in faeces from animals, in feeds, and in raw foods of animal origin

Niels Skovgaard, Carl-Aage Morgen · International Journal of Food Microbiology · 1988 · 214 citations

Agriculture, Food Science, Microbiology +15

Incidence and Sources of Listeria monocytogenes in Cold-Smoked Fishery Products and Processing Plants

M. W. Eklund, F. T. Poysky, Rohinee N. Paranjpye et al. · Journal of Food Protection · 1995 · 200 citations · Full text

Agriculture, Food Science, Microbiology +17

Halotolerant and Halophilic Histamine-Forming Bacteria Isolated during the Ripening of Salted Anchovies (Engraulis encrasicholus)

M.M. Hernández-Herrero, Artur X. Roig-Sagués, José Juan Rodríguez Jerez et al. · Journal of Food Protection · 1999 · 138 citations · Full text

Life Sciences, Marine Sciences, Microbiology +13

Control of indigenous pathogenic bacteria in seafood

Hans Henrik Huss · Food Control · 1997 · 135 citations

Agriculture, Food Science, Microbiology +12

The Incidence of Listeria spp., Salmonella spp., and Clostridium botulinum in Smoked Fish and Shellfish

Maxine L. Heinitz, Janelle M. Johnson · Journal of Food Protection · 1998 · 119 citations

Agriculture, Food Science, Microbiology +17