FN Archimer Export Format
PT J
TI Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A
BT 
AF NEUNLIST, MR
   RALAZAMAHULEO, M
   CAPPELIER, JM
   BESNARD, V
   FEDERIGHI, Michel
   LEROI, Francoise
AS 1:2,3;2:2,3;3:2,3;4:2,3;5:2,3;6:1;
FF 1:;2:;3:;4:;5:;6:PDG-DOP-DCN-STAM;
C1 Inst Francais Rech Exploitat Mer, Lab Genie Alimentaire, F-44311 Nantes 03, France.
   Ecole Natl Vet, Inst Natl Rech Agron Secur Alimentaire, UMR 1014, F-44307 Nantes, France.
C2 IFREMER, FRANCE
   ENVN, FRANCE
   INRA, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-p187
IF 1.687
TC 21
UR https://archimer.ifremer.fr/doc/00000/10911/8615.pdf
LA English
DT Article
AB 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.
PY 2005
PD JAN
SO Journal Of Food Protection
SN 0362-028X
PU Int Assoc Food Protection
VL 68
IS 1
UT 000226272600012
BP 85
EP 91
ID 10911
ER

EF