ABSTRACT
Seafood is one of the most perishable and also has a high risk of food-borne diseases due to consumption by raw and/or minimal processing. Many efforts have been conducted in ensuring microbiological safety of seafood. Among the related pathogenic bacteria to seafood, Listeria monocytogenes has long been focused on controlling their behavior. One of the approaches for controlling pathogenic bacteria is prediction of bacterial growth in/ on seafood. Predictive models for bacterial growth in/on seafood have been mainly described as a function of time and temperature, because the most influential parameter related to bacterial growth is temperature. Other parameters relating with bacterial growth of minimally processed seafood, such as smoked salmon, are pH, sodium chloride concentration, water activity, and phenolic compounds occurring from smoking process.
