The increase in cell density between days 0 and 30 was significantly greater for cold-smoked salmon that was frozen and thawed prior to inoculation compared with nonfrozen cold-smoked salmon.
On dry-cured, freeze-thawed cold-smoked salmon, listeria had a lag phase ranging from 3.7 days compared with salmon that was wet cured and freeze-thawed, on which listeria began to grow within 24 h.