Smoked salmon

Few outside the industry are aware of the prevalent challenges Listeria monocytogenes presents in the processing of smoked or gravad/marinated salmon. These products are ready-to-eat, and refrigeration does not prevent Listeria monocytogenes from multiplying into high numbers during shelf life, which is why the industry, retailers and authorities are searching for solutions. Fortunately, Chr. Hansen has a documented solution accepted by major retailers across Europe that functions through controlled fermentation and creation of a positive eco-system.