FN Archimer Export Format
PT J
TI Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models
BT 
AF CORNU, M
   BEAUFORT, A
   RUDELLE, S
   LALOUX, L
   BERGIS, H
   MICONNET, N
   SEROT, Thierry
   DELIGNETTE MULLER, M
AS 1:1;2:1;3:1;4:1;5:1;6:1;7:2;8:3;
FF 1:;2:;3:;4:;5:;6:;7:PDG-DOP-DCN-STAM;8:;
C1 Afssa French Food Safety Agcy, F-94706 Maisons Alfort, France.
   IFREMER, French Res Inst Exploitat Sea, F-44311 Nantes 3, France.
   ENVL, Vet Sch Lyon, F-69280 Marcy lEtoile, France.
C2 AFSSA, FRANCE
   IFREMER, FRANCE
   ENVL, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
IN WOS Ifremer jusqu'en 2018
   copubli-france
IF 2.608
TC 75
UR https://archimer.ifremer.fr/doc/2006/publication-3953.pdf
LA English
DT Article
DE ;Phenolic compounds;Validation criteria;Microbial exposure assessment;Predictive microbiology;L. monocytogenes;Fishery products
AB 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.
PY 2006
PD FEB
SO International Journal of Food Microbiology
SN 0168-1605
PU Elsevier
VL 106
IS 2
UT 000235371600008
BP 159
EP 168
DI 10.1016/j.ijfoodmicro.2005.06.017
ID 3953
ER

EF