Parameters for control of Listeria monocytogenes in smoked fishery products: sodium chloride and packaging method
The behavior of Listeria monocytogenes (10 Scott A cells per g) in cold-process (smoked) salmon containing 3, 5, or 6% waterphase NaCl was evaluated during 30 to 40 d storage at 5 or 10 degrees C in either oxygen-permeable film or vacuum-sealed impermeable film. At 10 degrees C, L. monocytogenes gre...
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| Veröffentlicht in: | Journal of food protection 1993-11, Vol.56 (11), p.938-943 |
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| container_title | Journal of food protection |
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| creator | Peterson, M.E Pelroy, G.A Paranjpye, R.N Poysky, F.T Almond, J.S Eklund, M.W |
| description | The behavior of Listeria monocytogenes (10 Scott A cells per g) in cold-process (smoked) salmon containing 3, 5, or 6% waterphase NaCl was evaluated during 30 to 40 d storage at 5 or 10 degrees C in either oxygen-permeable film or vacuum-sealed impermeable film. At 10 degrees C, L. monocytogenes grew to 10(6) to 10(4), CFU/g by the second week, with no differences attributed to NaCl concentration except for an initial lag in the 6% NaCl samples. Vacuum packaging suppressed growth of L. monocytogenes by 10- to 100- fold in samples with 3 or 5% NaCl. Inhibition related to NaCl concentration was most apparent at 5 degree C and L. monocytogenes populations were held below 10(2) CFU/g by 6% NaCl. Growth of a 327 CFU/g inoculum was about 10-fold greater than a 10 CFU/ g inoculum at 10 degrees C and 100-fold greater at 5 degrees C. Growth of two strains isolated from naturally contaminated, commercially prepared, cold-smoked fish did not differ from Scott A. The use of sugar in the product did not influence growth of L. monocytogenes. Maximum populations of aerobic microorganisms reached at 5 and 10 degrees C were similar, although the rate of growth was somewhat delayed at 5 degrees C, and some inhibition was shown by 5 and 6% NaCl and by vacuum packaging |
| doi_str_mv | 10.4315/0362-028X-56.11.938 |
| format | Article |
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At 10 degrees C, L. monocytogenes grew to 10(6) to 10(4), CFU/g by the second week, with no differences attributed to NaCl concentration except for an initial lag in the 6% NaCl samples. Vacuum packaging suppressed growth of L. monocytogenes by 10- to 100- fold in samples with 3 or 5% NaCl. Inhibition related to NaCl concentration was most apparent at 5 degree C and L. monocytogenes populations were held below 10(2) CFU/g by 6% NaCl. Growth of a 327 CFU/g inoculum was about 10-fold greater than a 10 CFU/ g inoculum at 10 degrees C and 100-fold greater at 5 degrees C. Growth of two strains isolated from naturally contaminated, commercially prepared, cold-smoked fish did not differ from Scott A. The use of sugar in the product did not influence growth of L. monocytogenes. Maximum populations of aerobic microorganisms reached at 5 and 10 degrees C were similar, although the rate of growth was somewhat delayed at 5 degrees C, and some inhibition was shown by 5 and 6% NaCl and by vacuum packaging</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-56.11.938</identifier><identifier>PMID: 31113079</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Biological and medical sciences ; CHLORURE DE SODIUM ; CLORURO SODICO ; CONDITIONNEMENT ; EMPAQUETADO ; Fish and seafood industries ; Food industries ; Fundamental and applied biological sciences. 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At 10 degrees C, L. monocytogenes grew to 10(6) to 10(4), CFU/g by the second week, with no differences attributed to NaCl concentration except for an initial lag in the 6% NaCl samples. Vacuum packaging suppressed growth of L. monocytogenes by 10- to 100- fold in samples with 3 or 5% NaCl. Inhibition related to NaCl concentration was most apparent at 5 degree C and L. monocytogenes populations were held below 10(2) CFU/g by 6% NaCl. Growth of a 327 CFU/g inoculum was about 10-fold greater than a 10 CFU/ g inoculum at 10 degrees C and 100-fold greater at 5 degrees C. Growth of two strains isolated from naturally contaminated, commercially prepared, cold-smoked fish did not differ from Scott A. The use of sugar in the product did not influence growth of L. monocytogenes. Maximum populations of aerobic microorganisms reached at 5 and 10 degrees C were similar, although the rate of growth was somewhat delayed at 5 degrees C, and some inhibition was shown by 5 and 6% NaCl and by vacuum packaging</description><subject>Biological and medical sciences</subject><subject>CHLORURE DE SODIUM</subject><subject>CLORURO SODICO</subject><subject>CONDITIONNEMENT</subject><subject>EMPAQUETADO</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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At 10 degrees C, L. monocytogenes grew to 10(6) to 10(4), CFU/g by the second week, with no differences attributed to NaCl concentration except for an initial lag in the 6% NaCl samples. Vacuum packaging suppressed growth of L. monocytogenes by 10- to 100- fold in samples with 3 or 5% NaCl. Inhibition related to NaCl concentration was most apparent at 5 degree C and L. monocytogenes populations were held below 10(2) CFU/g by 6% NaCl. Growth of a 327 CFU/g inoculum was about 10-fold greater than a 10 CFU/ g inoculum at 10 degrees C and 100-fold greater at 5 degrees C. Growth of two strains isolated from naturally contaminated, commercially prepared, cold-smoked fish did not differ from Scott A. The use of sugar in the product did not influence growth of L. monocytogenes. 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| ispartof | Journal of food protection, 1993-11, Vol.56 (11), p.938-943 |
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| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Biological and medical sciences CHLORURE DE SODIUM CLORURO SODICO CONDITIONNEMENT EMPAQUETADO Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS LISTERIA MONOCYTOGENES Marine PESCADO AHUMADO POISSON FUME SALMON SAUMON |
| title | Parameters for control of Listeria monocytogenes in smoked fishery products: sodium chloride and packaging method |
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