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Out of 72 kani-kama samples, 17 (23,6%) and 16 out of 48 samples (33,3%) of smoked salmon samples, tested positive for\n                    <jats:italic>Listeria<\/jats:italic>\n                    sp. by the traditional culture method, whereas 45,8% and 56.2% were positive by PCR, for kani-kama and smoked salmon samples, respectively. Applying qPCR, 21 samples of kani-kama out of 72 (29.2%) and 23 out of 48 samples of smoked and sliced salmon (47.9%) were positive for\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    . Quantification was performed by culture to account only for viable cells, and confirmation was carried out via PCR and qPCR for\n                    <jats:italic>Listeria<\/jats:italic>\n                    sp. and\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    , respectively. The average counts of\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    did not exceed 2 Log CFU\/g, both in kani-kama or smoked salmon. However, 15.3% of individual kani-kama samples and 14,6% of smoked salmon samples showed counts of up to 3.2 Log CFU\/g, some even immediately after purchasing. Higher number of positive samples was observed during refrigerated storage compared to the number of samples analysed immediately after purchasing, indicating that refrigeration for a long time can pose an additional health threat. Unlike kani-kama, which is a heat-processed product, a higher background microbiota count was detected in smoked salmon. However, this background microbiota apparently did not influence the growth of\n                    <jats:italic>Listeria<\/jats:italic>\n                    spp.\n                  <\/jats:p>","DOI":"10.1007\/s42770-026-02103-7","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T11:51:13Z","timestamp":1791201073000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["How safe from Listeria monocytogenes are frozen ready-to-eat fish products, either cooked or smoked, when stored under refrigeration after purchasing?"],"prefix":"10.1007","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1430-932X","authenticated-orcid":false,"given":"Mayara S.","family":"Tavares","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Patr\u00edcia G.","family":"Paulino","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniele S.","family":"Juliano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roberto","family":"Laureano-Melo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huarrisson A.","family":"Santos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rosa H.","family":"Luchese","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,10,5]]},"reference":[{"key":"2103_CR1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2018.03.007","author":"L Archer","year":"2018","unstructured":"Archer L (2018) The evolution of FDA\u2019s policy on Listeria monocytogenes in ready-to-eat foods in the United States. 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