Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models

Type Article
Date 2006-02
Language English
Author(s) Cornu M1, Beaufort A1, Rudelle S1, Laloux L1, Bergis H1, Miconnet N1, Serot Thierry2, Delignette Muller M3
Affiliation(s) 1 : Afssa French Food Safety Agcy, F-94706 Maisons Alfort, France.
2 : IFREMER, French Res Inst Exploitat Sea, F-44311 Nantes 3, France.
3 : ENVL, Vet Sch Lyon, F-69280 Marcy lEtoile, France.
Source International Journal of Food Microbiology (0168-1605) (Elsevier), 2006-02 , Vol. 106 , N. 2 , P. 159-168
DOI 10.1016/j.ijfoodmicro.2005.06.017
WOS© Times Cited 71
Keyword(s) Phenolic compounds, Validation criteria, Microbial exposure assessment, Predictive microbiology, L. monocytogenes, Fishery products
Abstract Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were investigated through physico-chemical analyses, challenge tests on surface of cold-smoked salmon at 4 degrees C and 8 degrees C, and a survey of the literature. Estimated growth rates were compared to predictions of existing secondary models, taking into account the effects of temperature, water phase salt content, phenolic content, and additional factors (e.g. pH, lactate, dissolved CO2). The secondary model proposed by Devlieghere et al. [Devlieghere, F., Geeraerd, A.H., Versyck, K.J., Vandewaetere, B., van Impe, J., Debevere, J., 2001. Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model. Food Microbiology 18, 53-66.] and modified by Gimenez and Dalgaard [Gimenez, B., Dalgaard, P., 2004. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon. Journal of Applied Microbiology 96, 96-109.] appears appropriate. However, further research is needed to understand all effects affecting growth of L. monocytogenes in cold-smoked salmon and to obtain fully validated predictive models for use in quantitative risk assessment. (C) 2005 Elsevier B.V. All rights reserved.
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Cornu M, Beaufort A, Rudelle S, Laloux L, Bergis H, Miconnet N, Serot Thierry, Delignette Muller M (2006). Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. International Journal of Food Microbiology, 106(2), 159-168. Publisher's official version : https://doi.org/10.1016/j.ijfoodmicro.2005.06.017 , Open Access version : https://archimer.ifremer.fr/doc/00000/3953/