Antilisterial Activity of a Carnobacterium piscicola Isolated from Brazilian Smoked Fish (Surubim [Pseudoplatystoma sp.]) and Its Activity against a Persistent Strain of Listeria monocytogenes Isolated from Surubim

2005 ◽  
Vol 68 (10) ◽  
pp. 2068-2077 ◽  
Author(s):  
VIRGÍNIA F. ALVES ◽  
ELAINE C. P. DE MARTINIS ◽  
MARIA TERESA DESTRO ◽  
BIRTE FONNESBECH VOGEL ◽  
LONE GRAM
Keyword(s):  
Listeria Monocytogenes ◽  
Freshwater Fish ◽  
Random Amplified Polymorphic Dna ◽  
Model Systems ◽  
Fish Products ◽  
Tropical Regions ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Carnobacterium Piscicola

Data on the prevalence and growth of Listeria monocytogenes in lightly preserved fish products from subtropical and tropical regions are very scarce. Our research describes L. monocytogenes that was detected in 5% of the packages of cold-smoked surubim, a native Brazilian freshwater fish that we analyzed, and shows that the strains isolated were of the same random amplified polymorphic DNA subtype as the strains that were isolated from the same factory 4 years earlier. A bacteriocinogenic strain of Carnobacterium piscicola (strain C2), isolated from vacuum-packed cold-smoked surubim, and two C. piscicola strains, isolated from vacuum-packed, cold-smoked salmon, were capable of limiting or completely inhibiting the growth of an L. monocytogenes (strain V2) isolated from surubim in fish peptone model systems incubated at 10°C. Mono-cultures of L. monocytogenes reached 108 CFU/ml (g), whereas the growth of L. monocytogenes was completely inhibited by C. piscicola C2. The bacteriocinogenic C. piscicola A9b+ and its nonbacteriocinogenic mutant A9b− reduced maximum Listeria levels by 2 to 3 log units. Both bacteriocinogenic C. piscicola strains prevented listerial growth in cold-smoked fish juices (surubim and salmon). Although the carnobacteria grew poorly on cold-smoked surubim at 10°C, the strains were able to reduce maximum Listeria counts by 1 to 3 log units in an artificially inoculated product (surubim). We conclude that Brazilian smoked fish products harbor L. monocytogenes and should be stabilized against the growth of the organism. C. piscicola C2 has the potential for use as a bioprotective culture in surubim and other lightly preserved fish, but further studies are required to optimize its effect.

scholarly journals Identification and serotyping of Listeria monocytogenes, isolated from various salmon products, sold in retail market in Lithuania

2021 ◽  
Vol 10 (3) ◽  
Author(s):  
Ineta Simonavičienė ◽  
Gintarė Zakariene ◽  
Aušra Lozoraitytė ◽  
Gintarė Zaborskienė ◽  
Gediminas Gerulis ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Local Market ◽  
Microbiological Analysis ◽  
Retail Market ◽  
Fish Products ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Study Results ◽  
Fish Product

Cold smoked salmon products (belly flaps, pieces, fillet, and loin) obtained from the retail market in Lithuania were tested for the presence of L. monocytogenes. It was found that contamination of the cold smoked fish products with Listeria spp. depends on the type of the product. Contamination with listeria in salmon belly flaps was 7.5 times higher than in the loin (P<0.05), 1.8 times higher than in the pieces (P<0.05) and 30 times higher than in the fillet (P<0.05). Microbiological analysis showed that 32.5% (P<0.05) of the fish product samples were infected with L. monocytogenes, while multiplex PCR confirmed 31.25% positive samples (P<0.01). According to the study results, L. monocytogenes strains were divided into two serotypes: 4b (94.6%) and 1/2a (5.4%). High contamination of the products with Listeria spp. showed that cold smoked salmon products, sold in local market, can be a reason of human listeriosis in Lithuania.

Inactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid Smoke†

1997 ◽  
Vol 60 (6) ◽  
pp. 649-654 ◽  
Author(s):  
FRANK T. POYSKY ◽  
ROHINEE N. PARANJPYE ◽  
MARK E. PETERSON ◽  
GRETCHEN A. PELROY ◽  
ANNE E. GUTTMAN ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Minimum Temperature ◽  
Soluble Fraction ◽  
Internal Temperature ◽  
Lethal Temperature ◽  
Entire Process ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Full Strength ◽  
Smoked Salmon

L. monocytogenes was inoculated onto the surface of brined salmon steaks and heat processed in a commercial smokehouse to simulate a hot process for preparing smoked fish. The minimum temperature required for inactivation of L. monocytogenes was 153°F (67.2°C) when generated smoke was applied throughout the entire process. When generated smoke was added only during the last half of the process, L. monocytogenes was recovered from steaks heated to temperatures as high as 176°F (80.0°C). When smoke was not applied during the process, L. monocytogenes survived on steaks heated to internal temperatures between 131°F and 181°F (55.0 to 82.8°C) but was not isolated from steaks heated above 181°F (82.8°C). When liquid smoke CharSol C-l0 was applied as a full-strength (100%) dip before processing, L. monocytogenes was inactivated in samples processed at temperatures as low as 138°F (58.9°C). When liquid smoke l0-Poly or CharSol C-l0 was applied at a concentration of 50%, the lethal temperature was increased to the range of 145 to 150°F (62.8 to 65.6°C). With further dilution of C-l0 to 25% and 10% the inactivation temperatures increased to 156°F (68.9°C) and 163°F (72.8°C). A full-strength dip of CharOil, the oil-soluble fraction of CharSol C-l0, was less effective, and L. monocytogenes survived in salmon steaks processed to an internal temperature of 166°F (74.4°C), the highest temperature tested with this liquid smoke. This study provides evidence that heat alone is not reliable for inactivation of L. monocytogenes during the hot-smoking process. The proper stage and duration of smoke application or proper composition and concentration of liquid smoke in combination with heat are critical for inactivation of the organism.

Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia

2019 ◽  
Vol 82 (4) ◽  
pp. 597-604 ◽  
Author(s):  
JULIA KOSKAR ◽  
TOOMAS KRAMARENKO ◽  
KADRIN MEREMÄE ◽  
MAIU KUNINGAS ◽  
JELENA SÕGEL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Risk Groups ◽  
Food Samples ◽  
Safety Criterion ◽  
Fish Products ◽  
Product Categories ◽  
Salted Fish ◽  
Smoked Fish ◽  
High Prevalence ◽  
Fish Product

ABSTRACT The prevalence and numbers of Listeria monocytogenes in various categories of ready-to-eat (RTE) food products taken from retail outlets and food industries over a 5-year period are presented. A total of 30,016 RTE food samples were analyzed for L. monocytogenes prevalence, and 3.6% were found to be positive. The highest prevalence was found for RTE fish and fish products (11.6%), especially for lightly salted and cold-smoked fish products. The overall prevalence of L. monocytogenes in other food categories was low, within the range of 0 to 3.9%. In addition, 14,342 RTE food samples were analyzed to determine the numbers of L. monocytogenes. A food safety criterion of 100 CFU/g was exceeded for 0.3% of RTE food samples. Samples most often exceeding the legal safety limit were from the RTE salted and cold-smoked fish product categories. High prevalence, 28.6 and 26.5%, respectively, and high numbers of L. monocytogenes among salted fish and cold-smoked fish products indicate a risk of listeriosis, especially for susceptible risk groups. The results of the current study can be used at both the national and the international levels to update the perception of the L. monocytogenes risk deriving from RTE foods. HIGHLIGHTS

scholarly journals β-Phenylethylamine as a Natural Food Additive Shows Antimicrobial Activity against Listeria monocytogenes on Ready-to-Eat Foods

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1363 ◽  
Author(s):  
Francis Muchaamba ◽  
Roger Stephan ◽  
Taurai Tasara
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogen ◽  
Bactericidal Effect ◽  
Model Systems ◽  
Natural Food ◽  
Smoked Salmon ◽  
Growth Inhibitory ◽  
Good Manufacturing Practices ◽  
Agar Media

Listeria monocytogenes is an important foodborne pathogen and a major cause of death associated with bacterial foodborne infections. Control of L. monocytogenes on most ready-to-eat (RTE) foods remains a challenge. The potential use of β-phenylethylamine (PEA) as an organic antimicrobial against L. monocytogenes was evaluated in an effort to develop a new intervention for its control. Using a collection of 62 clinical and food-related isolates we determined the minimum inhibitory concentration (MIC) of PEA against L. monocytogenes in different broth and agar media. Bologna type sausage (lyoner) and smoked salmon were used as food model systems to validate the in vitro findings. PEA had a growth inhibitory and bactericidal effect against L. monocytogenes both in in vitro experiments as well as on lyoner and smoked salmon. The MIC’s ranged from 8 to 12.5 mg/mL. Furthermore, PEA also inhibited L. monocytogenes biofilm formation. Based on good manufacturing practices as a prerequisite, the application of PEA to RTE products might be an additional hurdle to limit L. monocytogenes growth thereby increasing food safety.

Comparison of Selective Direct Plating Media for Enumeration and Recovery of L. monocytogenes from Cold-process (smoked) Fish

1992 ◽  
Vol 55 (11) ◽  
pp. 905-909 ◽  
Author(s):  
ROHINEE N. PARANJPYE ◽  
GRETCHEN A. PELROY ◽  
MARK E. PETERSON ◽  
FRANK T. POYSKY ◽  
PAUL J. HOLLAND ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Lithium Chloride ◽  
Indicator System ◽  
Water Phase ◽  
Direct Plating ◽  
Selective Media ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Selective Agar ◽  
Added Salt

Three selective media were evaluated for direct plating recovery and enumeration of Listeria monocytogenes in the presence of high levels of a variety of microorganisms occurring on cold-process (smoked) salmon products. Sliced salmon was brined to contain either no added salt, 3, or 5% water-phase NaCl, or 3 or 5% NaCl plus 140 ppm NaNO2. The slices were packaged in oxygen-permeable film or sealed under vacuum in oxygen-impermeable film, and stored at 10°C or 5°C until total microbial loads reached 106 to 109 CFU/g. Oxford formulation of Listeria selective agar and Lee's modification of Listeria selective agar achieved quantitative recovery of 102 cells per ml of L. monocytogenes strain Scott A in the presence of diluted slurries of these fish containing 104 to 108 CFU/ml of background organisms. A modification of lithium chloride-phenylethanol-moxalactam agar containing an iron-esculin indicator system sometimes failed because of interfering growth by the background microflora.

Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers

2017 ◽  
Vol 80 (2) ◽  
pp. 271-278 ◽  
Author(s):  
Vicdalia Aniela Acciari ◽  
Marina Torresi ◽  
Luigi Iannetti ◽  
Silvia Scattolini ◽  
Francesco Pomilio ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Confidence Interval ◽  
Maximum Level ◽  
Restriction Enzymes ◽  
Pulsed Field Gel Electrophoresis ◽  
Strain Characterization ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Italian Market ◽  
Different Levels

ABSTRACT Seven hundred seventy-eight samples of packaged smoked fish (774 smoked salmon and 4 smoked swordfish) on sale in Italy, from 50 different manufacturers located in 12 European Union countries, were purchased from the Italian market between May and December 2011. The surface temperatures of the samples on sale ranged from 0 to 13°C (3.4 ± 1.5°C, mean ± SD). Six hundred eighty (87.4%) of 778 samples were stored at ≤4°C. One hundred fifty-seven samples (20.2%, 95% confidence interval 17.5 to 23.1%) were contaminated by Listeria monocytogenes, with 26 samples (3.3%, 95% confidence interval 2.3 to 4.8%) at levels &gt;100 CFU/g. The maximum level of contamination was 1.3 ×106 CFU/g. The differences in the level of contamination of smoked fish between countries (χ2 = 91.54, P &lt; 0.05) and manufacturers (χ2 = 193.22, P &lt; 0.05) were significant. The frequency of detection for products from different manufacturing premises ranged from 0 to 76.9%. Serotyping by serological agglutination revealed that the main serotypes detected were 1/2a (65.3%) and 1/2b (22.4%). Pulsed-field gel electrophoresis typing with restriction enzymes AscI and ApaI yielded 36 pulsotypes from 144 isolates, clustering into 17 groups. Eight main pulsotypes accounted for 70.8% of the isolates. Three of the main pulsotypes were exclusively from products of a single manufacturer. In general, products from the same manufacturer showed genetic homogeneity, with one strongly prevalent pulsotype. Different manufacturers usually showed very different levels of contamination of the final product, confirming the importance of the management of process hygiene for controlling L. monocytogenes contamination.

scholarly journals The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems

2004 ◽  
Vol 96 (1) ◽  
pp. 133-143 ◽  
Author(s):  
L. Nilsson ◽  
Y.Y. Ng ◽  
J.N. Christiansen ◽  
B.L. Jorgensen ◽  
D. Grotinum ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Smoked Salmon ◽  
Carnobacterium Piscicola

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.

scholarly journals Comparison of Zinc, Copper and Selenium Content in Raw, Smoked and Pickled Freshwater Fish

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3771
Author(s):  
Konrad Mielcarek ◽  
Anna Puścion-Jakubik ◽  
Krystyna J. Gromkowska-Kępka ◽  
Jolanta Soroczyńska ◽  
Elżbieta Karpińska ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Absorption Spectrometry ◽  
Human Consumption ◽  
European Eel ◽  
Analysis Model ◽  
Fish Products ◽  
Cu Content ◽  
Smoked Fish ◽  
Zn Content ◽  
Fish Product

The aim of the study was to assess the zinc (Zn), copper (Cu) and selenium (Se) content in freshwater fish from Poland. Selected species of raw, smoked and pickled fish were evaluated by atomic absorption spectrometry (AAS). The concentration of Zn, Cu and Se in the examined fish ranged from 1.5 to 49.9 mg/kg, 0.01 to 2.8 mg/kg and 30.9 to 728.2 µg/kg, respectively. One serving of every fish product covered the recommended dietary allowance (RDA) of Zn by 5.38–65.0%, of Cu by 0.42–11.4% and of Se by 12.3–198.6%. A cluster analysis allowed us to distinguish European eel (raw and smoked) based on the Zn content. Additionally, based on the Cu and Se content, pickled common whitefish was differentiated from other species and types of fish products. The discriminant analysis model of smoked fish enabled their classification with a 70% accuracy. Regarding Zn, all forms of the European eel as well as raw and smoked vendace can be considered a source of this element. None of the tested fish can be considered a source of Cu. All products are safe for human consumption with regard to the Zn and Cu content. Almost each form of every species of fish can be considered a source of Se. However, the Se content should be monitored in smoked and pickled common whitefish, pickled bream and pickled vendace.

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