scholarly journals Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon

2005 ◽  
Vol 104 (3) ◽  
pp. 309-324 ◽  
Author(s):  
Anne Brillet ◽  
Marie-France Pilet ◽  
Hervé Prevost ◽  
Mireille Cardinal ◽  
Françoise Leroi
Keyword(s):  
Listeria Monocytogenes ◽  
Sensory Quality ◽  
Smoked Salmon ◽  
Carnobacterium Divergens

Efficacy of Ozone in Killing Listeria monocytogenes on Alfalfa Seeds and Sprouts and Effects on Sensory Quality of Sprouts†

2003 ◽  
Vol 66 (1) ◽  
pp. 44-51 ◽  
Author(s):  
W. N. WADE ◽  
A. J. SCOUTEN ◽  
K. H. McWATTERS ◽  
R. L. WICK ◽  
A. DEMIRCI ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sensory Quality ◽  
Ozone Treatment ◽  
Water Control ◽  
Physical Damage ◽  
Significant Deterioration ◽  
Naturally Occurring ◽  
Alfalfa Seeds ◽  
Ozonated Water

A study was done to determine the efficacy of aqueous ozone treatment in killing Listeria monocytogenes on inoculated alfalfa seeds and sprouts. Reductions in populations of naturally occurring aerobic microorganisms on sprouts and changes in the sensory quality of sprouts were also determined. The treatment (10 or 20 min) of seeds in water (4°C) containing an initial concentration of 21.8 ± 0.1 μg/ml of ozone failed to cause a significant (P ≤ 0.05) reduction in populations of L. monocytogenes. The continuous sparging of seeds with ozonated water (initial ozone concentration of 21.3 ± 0.2 μg/ml) for 20 min significantly reduced the population by 1.48 log10 CFU/g. The treatment (2 min) of inoculated alfalfa sprouts with water containing 5.0 ± 0.5, 9.0 ± 0.5, or 23.2 ± 1.6 μg/ml of ozone resulted in significant (P ≤ 0.05) reductions of 0.78, 0.81, and 0.91 log10 CFU/g, respectively, compared to populations detected on sprouts treated with water. Treatments (2 min) with up to 23.3 ± 1.6 μg/ml of ozone did not significantly (P > 0.05) reduce populations of aerobic naturally occurring microorganisms. The continuous sparging of sprouts with ozonated water for 5 to 20 min caused significant reductions in L. monocytogenes and natural microbiota compared to soaking in water (control) but did not enhance the lethality compared to the sprouts not treated with continuous sparging. The treatment of sprouts with ozonated water (20.0 μg/ml) for 5 or 10 min caused a significant deterioration in the sensory quality during subsequent storage at 4°C for 7 to 11 days. Scanning electron microscopy of uninoculated alfalfa seeds and sprouts showed physical damage, fungal and bacterial growth, and biofilm formation that provide evidence of factors contributing to the difficulty of killing microorganisms by treatment with ozone and other sanitizers.

Inhibition of Listeria monocytogenes by In Situ Produced and Semipurified Bacteriocins of Carnobacterium spp. on Vacuum-Packed, Refrigerated Cold-Smoked Salmon

1999 ◽  
Vol 62 (12) ◽  
pp. 1394-1403 ◽  
Author(s):  
FRÉDÉRIQUE DUFFES ◽  
CHRISTIAN CORRE ◽  
FRANÇOISE LEROI ◽  
XAVIER DOUSSET ◽  
PATRICK BOYAVAL
Keyword(s):  
Listeria Monocytogenes ◽  
Biogenic Amine ◽  
Bacteriostatic Effect ◽  
Crude Extracts ◽  
Smoked Salmon ◽  
Carnobacterium Piscicola ◽  
Two Temperatures ◽  
Sensorial Analyses ◽  
Carnobacterium Divergens

Listeria monocytogenes inhibition by Carnobacterium strains and crude bacteriocins on sterile and commercial vacuum-packed cold-smoked salmon stored at 4°C and 8°C was investigated. Carnobacterium piscicola V1 was bactericidal against L. monocytogenes at the two temperatures, whereas Carnobacterium divergens V41 presented a bacteriostatic effect. C. piscicola SF668 delayed L. monocytogenes growth at 8°C and had a bacteriostatic effect at 4°C. Listeria growth was not affected by a non–bacteriocin-producing C. piscicola. Crude extracts of piscicocins were bactericidal at 4°C and 8°C. Listeria growth was delayed by divercin V41 at 8°C and was inhibited at 4°C. Nisin delayed Listeria growth at 8°C and was bacteriostatic at 4°C. The present study demonstrates that L. monocytogenes growth could be prevented on vacuum-packed cold-smoked salmon by Carnobacterium and associated bacteriocins at chilled temperatures. Moreover, no product spoilage could be observed with the use of such bacteriocin-producing strains as demonstrated by good sensorial analyses and low biogenic amine production.

Pasteurization of Rainbow Trout Roe: Listeria monocytogenes and Sensory Analyses

2005 ◽  
Vol 68 (8) ◽  
pp. 1641-1647 ◽  
Author(s):  
HANNA MIETTINEN ◽  
ANNE ARVOLA ◽  
GUN WIRTANEN
Keyword(s):  
Rainbow Trout ◽  
Listeria Monocytogenes ◽  
Sensory Quality ◽  
Pilot Scale ◽  
Microbial Quality ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Sensory Analyses ◽  
Z Value ◽  
Spore Forming Bacteria

D- and z-values for a mixture of four Listeria monocytogenes strains originating from the roe of different fish species were determined in rainbow trout (Oncorhynchus mykiss) roe. The D60- and D63-values obtained were 1.60 and 0.44 min, respectively, and the z-value was 5.36°C accordingly. In pilot-scale experiments, rainbow trout roe (100 g) was vacuum packaged into glass jars and pasteurized both at 62 and 65°C for 10 min. These treatments were enough to destroy 108 CFU/g of L. monocytogenes cells, which was the highest possible Listeria cell count to grow in roe. On the basis of the determined z-value and calculation of pasteurization values, these experimental pasteurizations were found to theoretically destroy at least 45 log units of L. monocytogenes cells in rainbow trout roe. In addition, these pasteurization treatments did not significantly affect the sensory quality of the roe. The sensory quality of pasteurized vacuum-packaged rainbow trout roe stored at 3°C was evaluated as good after 6 months of storage and not statistically different from the control that was frozen from the same roe lot as the pasteurized roe samples. Pasteurization of rainbow trout roe was proven to be an appropriate method for ensuring product safety with regard to L. monocytogenes and to stabilizing the sensory and microbial quality of roe. However, the safety risk caused by spore-forming bacteria still exists in pasteurized roe. Therefore, it has to be stored below 3°C.

Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

2009 ◽  
Vol 72 (2) ◽  
pp. 365-374 ◽  
Author(s):  
S. MATAMOROS ◽  
F. LEROI ◽  
M. CARDINAL ◽  
F. GIGOUT ◽  
F. KASBI CHADLI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Smoked Salmon ◽  
Seafood Products ◽  
Challenge Tests ◽  
Leuconostoc Gelidum

Previously isolated lactic acid bacteria (LAB) from seafood products have been investigated for their capacity to increase the sensory shelf life of vacuum-packaged shrimp and cold-smoked salmon and to inhibit the growth of three pathogenic bacteria. Two different manufactured batches of cooked, peeled, and vacuum-packaged shrimp were inoculated with seven LAB strains separately at an initial level of 5 log CFU g−1, and the spoilage was estimated by sensory analysis after 7 and 28 days of storage at 8°C. Two Leuconostoc gelidum strains greatly extended the shelf life of both batches, two Lactococcus piscium strains had a moderate effect, two bacteria were spoilers (Lactobacillus fuchuensis and Carnobacterium alterfunditum), and the last one (another Leuconostoc gelidum strain) showed highly variable results depending on the batch considered. The four strains showing the best results (two Leuconostoc gelidum and two Lactococcus piscium strains) were selected for the same experiment in cold-smoked salmon. In this product, Lactococcus piscium strains showed better inhibiting capacities, improving the sensory quality significantly at 14 and 28 days of storage. Finally, the inhibiting capacities of two strains (one Leuconostoc gelidum strain and one Lactococcus piscium strain) were tested against three pathogenic bacteria (Vibrio cholerae, Listeria monocytogenes, and Staphylococcus aureus) by challenge tests in shrimp. LAB and pathogenic bacteria were coinoculated in vacuum-packaged shrimp and enumerated during 5 weeks. Lactococcus piscium strain EU2241 was able to reduce significantly the number of Listeria monocytogenes and S. aureus organisms in the product by 2 log throughout the study for Listeria monocytogenes and up to 4 weeks for S. aureus.

Prevalence of Listeria monocytogenes in, and Microbiological and Sensory Quality of, Rainbow Trout, White fish, and Vendace Roes from Finnish Retail Markets

2003 ◽  
Vol 66 (10) ◽  
pp. 1832-1839 ◽  
Author(s):  
HANNA MIETTINEN ◽  
ANNE ARVOLA ◽  
TIINA LUOMA ◽  
GUN WIRTANEN
Keyword(s):  
Rainbow Trout ◽  
Listeria Monocytogenes ◽  
Sensory Quality ◽  
Heterotrophic Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Coregonus Lavaretus ◽  
Retail Markets ◽  
Sensory Qualities

The prevalence of Listeria monocytogenes in retail roe, as well as the microbiological and sensory qualities of the roe, were studied for three fish species under three different storage conditions. A total of 147 Finnish rainbow trout (Oncorhynchus mykiss), white fish (Coregonus lavaretus), vendace (Coregonus albula), and burbot (Lota lota) roe samples were bought fresh, frozen, or frozen-thawed from Finnish retail markets. The overall prevalence of L. monocytogenes was 5%; however, the prevalence of the pathogen in fresh roe was 18%. Fresh-bought roe tested positive for Listeria spp. and for L. monocytogenes, respectively, 5 and 20 times as often as did frozen and frozen-thawed roe products combined. The microbiological quality (analyzed as total aerobic heterotrophic bacteria and coliform bacteria) of 78% of the roe samples was unacceptable. Frozen roe samples were found to have the best microbiological quality. According to the results of a sensory evaluation, at least one sensory attribute (appearance, odor freshness, texture, and freshness of taste) was unacceptable for 29% of the roe samples studied. The sensory quality of roe samples bought fresh was better than that of roe samples bought frozen or frozen-thawed. From the results of this study, it is concluded that both the microbiological and the sensory qualities of roe at the retail level need to be improved.

Salt and Smoke Simultaneously Affect Chemical and Sensory Quality of Cold-Smoked Salmon during 5°C Storage Predicted Using Factorial Design

2000 ◽  
Vol 63 (9) ◽  
pp. 1222-1227 ◽  
Author(s):  
F. LEROI ◽  
J. J. JOFFRAUD
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Total Volatile ◽  
Sensory Data ◽  
C Storage ◽  
Smoked Salmon ◽  
Ionic Force ◽  
Two Factors ◽  
High Level

Simultaneous effect of salt and smoke on chemical indices of cold-smoked salmon and on its shelf life, estimated by sensory analysis, was investigated during vacuum-packed storage at 5°C. Salting salmon immediately decreased the pH in the flesh, probably due to the increase of the ionic force, then pH remained constant during storage. Total volatile base nitrogen and trimethylamine productions were mainly inhibited by the salt concentration in the flesh, whereas phenol had no effect. A highly synergistic effect between the two factors was observed on the shelf life response. When a high level of salt (5% wt/wt) or phenol (1 mg 100 g−1) was added separately, shelf life did not exceed 1 week, whereas it could reach more than 10 weeks when salt and smoke were added simultaneously. Different combinations were examined for shelf life characteristics of the product. For instance, 2 and 3% (wt/wt) of salt with, respectively, 0.80 and 0.45 mg 100 g−1 of phenol were sufficient for a 4-week shelf life, satisfying most of French cold-smoked salmon producers and consumers. Correlation between microbiological responses measured in a previous study and chemical and sensory data were also established.

Combining Pediocin with Postpackaging Irradiation for Control of Listeria monocytogenes on Frankfurters

2004 ◽  
Vol 67 (9) ◽  
pp. 1866-1875 ◽  
Author(s):  
C.-M. CHEN ◽  
J. G. SEBRANEK ◽  
J. S. DICKSON ◽  
A. F. MENDONCA
Keyword(s):  
Listeria Monocytogenes ◽  
Synergistic Effect ◽  
Sensory Quality

Frankfurters, in 1-link, 5-link, or 10-link packages, were surface inoculated with a five-strain mixture of Listeria monocytogenes (3.40 or 5.20 log CFU/g) after treatment with 3,000 arbitrary units (AU) or 6,000 AU of pediocin (in ALTA 2341) per link. The frankfurters were vacuum packaged, after which the 1-link and 5-link packages were irradiated at 1.2 or 2.3 kGy and the 10-link packages were irradiated at 1.4 or 3.5 kGy. L. monocytogenes was enumerated following the treatments. Selected treatments were subsequently evaluated during storage at 4, 10, and 25°C for up to 12 weeks. Combination of pediocin with postpackaging irradiation at 1.2 kGy or more was necessary to achieve a 50% reduction of L. monocytogenes on frankfurters in 1-link or 5-link packages. The combination of 6,000 AU of pediocin and irradiation at 2.3 kGy or more was effective in all package sizes for inhibition of the pathogen for 12 weeks at 4 or 10°C. There was a synergistic effect between pediocin and irradiation for inhibition of L. monocytogenes. Storage at 4°C enhanced the antilisterial effects of the treatment combinations, with little or no growth of the pathogen in 1-link or 5-link packages during 12 weeks of storage. In general, these treatments did not affect the sensory quality of frankfurters.

Growth Control of Listeria monocytogenes on Cold-Smoked Salmon Using a Competitive Lactic Acid Bacteria Flora

1999 ◽  
Vol 62 (4) ◽  
pp. 336-342 ◽  
Author(s):  
LILIAN NILSSON ◽  
LONE GRAM ◽  
HANS HENRIK HUSS
Keyword(s):  
Listeria Monocytogenes ◽  
Growth Control ◽  
Lag Phase ◽  
Cell Numbers ◽  
Lactobacillus Sake ◽  
Cell Counts ◽  
Smoked Salmon ◽  
Carnobacterium Piscicola ◽  
Maximum Cell

A Lactobacillus sake strain LKE5 and four strains of Carnobacterium piscicola were evaluated as biopreservation cultures to control the growth of Listeria monocytogenes on vacuum-packed, cold-smoked salmon stored at 5°C. All five strains were antilisterial as live cultures in an agar diffusion assay. Cell-free supernatants of two strains of C. piscicola and L. sake LKE5 were also antilisterial because of the production of bacteriocins. The presence of high cell numbers of strains of C. piscicola had no influence on the sensory quality of cold-smoked salmon stored at 5°C, but L. sake LKE5 caused strong sulfurous offflavors and was rejected as a culture for biopreservation of cold-smoked salmon. A bacteriocin-producing strain of C. piscicola (A9b) initially caused a 7-day lag phase of L. monocytogenes, followed by a reduction in numbers of L. monocytogenes from 103 CFU/ml to below 10 CFU/ml after 32 days of incubation, coinciding with the detection of antilisterial compounds. The presence of a nonbacteriocin-producing strain of C. piscicola (A10a) prevented the growth of L. monocytogenes during the 32-day incubation. The growth of L. monocytogenes was strongly repressed on cold-smoked salmon in the presence of C. piscicola A9b and A10a, respectively. The initial cell numbers of L. monocytogenes that were found on Oxford plates incubated at 25°C reached low maximum cell counts of 104 and 2 × 103 after 14 and 20 days of storage in mixed culture with C. piscicola A9b and A10a.

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality
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