| Type |
Article |
| Date |
2005-01 |
| Language |
English |
| Author(s) |
Neunlist Mr2, 3, Ralazamahuleo M2, 3, Cappelier Jm2, 3, Besnard V2, 3, Federighi Michel2, 3, Leroi Francoise 1 |
| Affiliation(s) |
1 : Inst Francais Rech Exploitat Mer, Lab Genie Alimentaire, F-44311 Nantes 03, France.
2 : Ecole Natl Vet, Inst Natl Rech Agron Secur Alimentaire, UMR 1014, F-44307 Nantes, France. |
| Source |
Journal Of Food Protection (0362-028X) (Int Assoc Food Protection), 2005-01 , Vol. 68 , N. 1 , P. 85-91 |
| WOS© Times Cited |
21 |
| Abstract |
The aim of the present study was to determine the effect of the different steps of the cold-smoking process and vacuum storage on the culturability and viability of Listeria monocyrogenes strain Scott A inoculated in sterile salmon samples. Additionally, the virulence of L. monocytogenes cells was assessed by intravenous inoculation of immunocompetent mice. Salmon (Salmo salar) portions were inoculated with L. monocytogenes at a level of 6 log CFU/2 and were then dry salted (5.9%), smoked (0.74 mg phenol per 100 g), partially frozen (-7degreesC), vacuum packed, and stored for 10 days at 4degreesC followed by 18 days at 8degreesC. Salting represented the only step of the process with a weak but significant listericidal effect (0.6 log reduction). Although the other processing steps had no immediate reduction effect on L monocytogenes. the combination of steps significantly lowered by 1.6 log CFU/g the number of L. monocytogenes. The culturable count remained less than 7 log CFU/g until the end of the storage period, whereas in unprocessed samples (control) the culturable counts reached values up to 9 log CFU/g. To mimic a postprocess contamination, salmon portions were also inoculated with L monocytogenes after being cold-smoke processed. A reduction of the culturable count during the 2 first weeks of storage was observed, but then growth occurred and identical values observed for preprocess contamination were reached at the end Of the storage. A viable but nonculturable state transition of strain Scott A was not observed, and the cold-smoking process did not affect the virulence of bacteria isolated at the be-inning and end of the storage. |
| Full Text |
| File |
Pages |
Size |
Access |
| Author's final draft |
12 |
87 KB |
Open access |
|
7 |
599 KB |
Access on demand |
|
