Impact of−2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon

2008 ◽  
Vol 71 (11) ◽  
pp. 2198-2207 ◽  
Author(s):  
GRAZIELLA MIDELET-BOURDIN ◽  
ANNIE BEAUFORT ◽  
FRANÇOISE LEROI ◽  
MIREILLE CARDINAL ◽  
SYLVIE RUDELLE ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Genetic Groups ◽  
Smoked Salmon ◽  
Spoilage Bacteria ◽  
Serotype 1 ◽  
Sensory Qualities

Detection and enumeration of Listeria monocytogenes and total spoilage bacteria in 40 batches of cold-smoked salmon (one batch = 42 products from the same day of manufacture) straight from the factory were carried out. If L. monocytogenes was detected in at least one of the nine samples analyzed on receipt at the laboratory, 9 products of the same batch were stored for 10 days at 4°C, which was followed by 18 days at 8°C (control), 12 products were superchilled for 14 days at −2°C, and 12 other products were superchilled for 28 days at −2°C and then stored under the same conditions as the control was stored. L. monocytogenes was detected in 7% of the 40 batches analyzed immediately after receipt at the laboratory. L. monocytogenes prevalence was similar (approximately 25%) throughout the storage at 4 and 8°C, both in control and super-chilled products at −2°C for 14 days. After superchilling for 28 days at −2°C, L. monocytogenes was found in 9% of products, and in 39% at the end of the storage above 0°C. Moreover, the L. monocytogenes count was higher after 3 and 4 weeks of storage at 4 and 8°C in products superchilled 28 days at −2°C than in control products or in products superchilled for 14 days. Serotype 1/2a-3a and nine genetic groups were identified and found throughout the storage scenario. At the end of shelf life, sensory characteristics of products superchilled for 28 days at −2°C were slightly modified. A decrease in firmness associated with increased tearing of salmon slices was observed as well as a slight amine odor.

scholarly journals Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Luca Pennisi ◽  
Daniele Di Clerico ◽  
Luigi Costantini ◽  
Anna Rita Festino ◽  
Alberto Vergara
Keyword(s):  
Listeria Monocytogenes ◽  
Final Concentration ◽  
Sensory Characteristics ◽  
Preliminary Results ◽  
Smoked Salmon ◽  
Ultrasound Sonication

The purpose of this work was to evaluate the effects of ultrasound (sonication) and their combination with temperature (thermosonication) on the inactivation of Listeria monocytogenes (LM) in smoked salmon. The trial was conducted on smoked salmon samples experimentally contaminated with a cocktail of 4 strains of Listeria monocytogenes (LM ATCC 19114, LM ATCC 15313, LM ATCC 19111 and LM ATCC 7644) at a final concentration of 8 log cfu/g and kept at 4°C until its use. Thermosonication treatments between 40°C and 50°C for 5, 10 and 15 minutes proved to be more effective without altering the sensory characteristics of the food.

scholarly journals Effect of chitosan coating on the shelf life of ready-to-eat bovine meatballs and the control of Listeria monocytogenes growth on their surface during refrigeration storage

2019 ◽  
Vol 70 (2) ◽  
pp. 1495
Author(s):  
D. ANTONIADOU ◽  
A. GOVARIS ◽  
I. AMBROSIADIS ◽  
D. SERGELIDIS
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Meat Products ◽  
Inhibitory Effect ◽  
Viable Count ◽  
Sensory Characteristics ◽  
Microbiological Analysis ◽  
Chitosan Coating ◽  
Chitosan Membranes ◽  
Refrigeration Storage

Edible chitosan coating on the surface of ready-to-eat (RTE) bovine meatballs was evaluated for its effect on their shelf life and the control of Listeria monocytogenes at 5 °C. L. monocytogenes was inoculated onto the surface of RTE bovine meatballs with and without edible chitosan coating. The samples were stored at 5 °C. Total aerobic viable count (TVC) and the bacterial counts of L. monocytogenes, lactic acid bacteria and Enterobacteriaceae were determined on days 0,1,7,14,21 and 28. The sensory characteristics were also evaluated at the same time spots by semi trained panelists. The results of the microbiological analysis depicted that the use of edible chitosan membranes reduced all of the microbial populations that were enumerated, and retarded their growth leading to the conclusion that they can prolong the shelf life of these products by 14 days. Moreover, the population of the inoculated L. monocytogenes was about 2 log CFU/g lower in the meatballs coated with chitosan, indicating an inhibitory effect of chitosan in the growth of L. monocytogenes. The sensory analysis showed that the samples coated with chitosan were satisfactorily accepted by the panelists even at day 28, in contrast to the samples without chitosan (control samples) which were unacceptable at day 14. These results indicate that edible chitosan coatings represent a potential agent in controlling L. monocytogenes on the surface of RTE meatballs as well as other RTE meat products, prolonging their shelf life without affecting their sensory characteristics.

Effects of Radurization and Refrigerated Storage on Quality and Shelf-Life of Freshwater Prawns, Macrobrachium rosenbergii1

1986 ◽  
Vol 49 (2) ◽  
pp. 142-145 ◽  
Author(s):  
S. ANGEL ◽  
B. J. JUVEN ◽  
Z. G. WEINBERG ◽  
P. LINDNER ◽  
E. EISENBERG
Keyword(s):  
Shelf Life ◽  
Macrobrachium Rosenbergii ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Bacterial Counts ◽  
Spoilage Bacteria ◽  
Sensory Changes ◽  
Quality And Shelf Life

The effects of radurization on bacteriological, chemical, physical and sensory changes were studied in iced-stored freshwater prawns of the species Macrobrachium rosenbergii. At both 145 and 230 krad, counts of potential spoilage bacteria were reduced. Irradiation at 230 krad resulted in increased TVBN values. No significant differences in texture (mushiness) were observed between irradiated and nonirradiated samples throughout the storage period. Atypical streptobacteria (D = 59 krad) were the predominant organisms isolated from irradiated prawns after 4 weeks of refrigerated storage. No connection was found between development of mushiness and total or proteolytic bacterial counts.

scholarly journals Growth potential of Listeria monocytogenes in veal tartare

2021 ◽  
Vol 10 (3) ◽  
Author(s):  
Simone Stella ◽  
Cristian Bernardi ◽  
Erica Tirloni
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Challenge Test ◽  
Growth Potential ◽  
Daily Maximum ◽  
Initial Concentration ◽  
Spoilage Bacteria ◽  
Sampling Times

In the present study the growth potential of Listeria monocytogenes in veal tartare was evaluated. A challenge test was performed on three tartare batches at 8°C, aiming to evaluate the growth potential of the pathogen. The data indicated the absence of a significant growth (δ<0.5 log cfu/g) during the entire period. When considering intermediate sampling times, an increase of 0.56 log cfu/g was detected after five days of storage in one of the batches. Microflora of veal tartare was dominated by lactic acid bacteria, that increased gradually during the trial, reaching counts up to 7 Log CFU/g in two of the three batches considered. Spoilage bacteria were present (especially Pseudomonas spp., yeasts and Enterobacteriaceae) but in very low counts and with a limited increase during the period considered. Finally, daily maximum tolerable L. monocytogenes counts were calculated to highlight the maximum acceptable load to avoid the overcoming of the legal limit of 100 CFU/g: a total increase of 0.95 log cfu/g in 12 days of shelf-life was estimated, obtaining a “safety initial concentration” at t0 of 10 CFU/g of the pathogen.

Commercial Biopreservatives Combined with Salt and Sugar To Control Listeria monocytogenes during Smoked Salmon Processing

2013 ◽  
Vol 76 (8) ◽  
pp. 1463-1465 ◽  
Author(s):  
RAQUEL MONTIEL ◽  
DANIEL BRAVO ◽  
MARGARITA MEDINA
Keyword(s):  
Listeria Monocytogenes ◽  
Refrigerated Storage ◽  
Pediococcus Acidilactici ◽  
Smoked Salmon

Three commercial antimicrobials, applied during the salting stage in the preparation of cold-smoked salmon, were investigated for their effect on the behavior of Listeria monocytogenes. Fresh salmon inoculated with L. monocytogenes INIA 2530 was treated with three bacteriocin-based commercial biopreservatives, which were applied in combination with a salt-sugar mix. The product was kept at 8°C for 7 days. L. monocytogenes grew by approximately 3 log CFU/g in control salmon (without the salt-sugar mix or biopreservatives). Pathogen levels were reduced by the three biopreservatives investigated. After 7 days at 8°C, L. monocytogenes counts in salmon treated with biopreservatives combined with the salt-sugar mix were significantly lower than those observed in salmon treated with only salt and sugar. At the end of storage, salmon treated with biopreservative derived from Pediococcus acidilactici had pathogen levels 3.6 log CFU/g lower than in control salmon (without the salt-sugar mix) and 1.5 log CFU/g lower than in the samples treated with only salt and sugar. The application of commercial biopreservatives to fresh salmon during the dry-salting stage might help control L. monocytogenes growth, thus enhancing the safety of cold-smoked salmon during refrigerated storage.

Use of Pulsed-Field Gel Electrophoresis To Monitor a Five-Strain Mixture of Listeria monocytogenes in Frankfurter Packages†

2003 ◽  
Vol 66 (8) ◽  
pp. 1465-1468 ◽  
Author(s):  
ANNA C. S. PORTO ◽  
LAURA WONDERLING ◽  
JEFFREY E. CALL ◽  
JOHN B. LUCHANSKY
Keyword(s):  
Listeria Monocytogenes ◽  
Gel Electrophoresis ◽  
Pulsed Field Gel Electrophoresis ◽  
Processing Plant ◽  
Refrigerated Storage ◽  
Pork Sausage ◽  
Pulsed Field ◽  
Potassium Lactate ◽  
Serotype 1 ◽  
Serotype 4B

In a previous study, the viability of a five-strain mixture of Listeria monocytogenes (including Scott A [serotype 4b, clinical isolate], 101M [serotype 4b, beef-pork sausage isolate], F6854 [serotype 1/2a, turkey frankfurter isolate], H7776 [serotype 4b, frankfurter isolate], and MFS-2 [serotype 1/2a, pork plant isolate]) was monitored during refrigerated storage of frankfurters prepared with and without 3.0% added potassium lactate. Throughout a 90-day period of storage at 4°C, the initial inoculum level of 20 CFU per package remained relatively constant in packages containing frankfurters prepared with potassium lactate, but pathogen counts increased to 4.6 log10 CFU in packages containing frankfurters prepared without added potassium lactate. To determine which of the five strains persisted under these conditions, randomly selected colonies obtained after 28 and 90 days of refrigerated storage of frankfurters were analyzed by pulsed-field gel electrophoresis (PFGE) with the restriction enzyme SmaI to generate distinct banding patterns for each of the five strains. Then, with the use of PFGE as a tool for identification, the percentages of the strains on days 28 and 90 of the growth study were compared. In the absence of any added potassium lactate in the product, 43% of the 58 isolates recovered on day 28 were identified as strain Scott A, 12% were identified as strain 101M, 22% were identified as strain F6854, 10% were identified as strain H7776, and 12% were identified as strain MFS-2. However, by day 90, an appreciable number (83%) of the 60 isolates analyzed were identified as strain MFS-2. In packages containing frankfurters formulated with 3.0% potassium lactate, all five strains were present at frequencies of 5 to 36% among the 19 isolates tested on day 28; however, by day 90, strain MFS-2 made up the statistical majority (63%) of the 27 isolates tested. The results of this study indicate that strain MFS-2, a serotype 1/2a isolate recovered from a pork processing plant, was more persistent than strains Scott A, 101M, F6854, or H7776 during the extended refrigerated storage of frankfurters.

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.

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