Determination of Listeria monocytogenes growth potential on new fresh salmon preparations

被引：5

作者：

Midelet-Bourdin, Graziella ^{[1
]}

Copin, Stephanie ^{[1
]}

Leleu, Guylaine ^{[1
]}

Malle, Pierre ^{[1
]}

机构：

[1] AFSSA LERPPe, F-62200 Boulogne Sur Mer, France

来源：

FOOD CONTROL | 2010年 / 21卷 / 10期

关键词：

Listeria monocytogenes; Salmon; Growth; COLD-SMOKED SALMON; STORAGE; TEMPERATURE; PREVALENCE; PRODUCTS; BEHAVIOR; TROUT; SALT;

D O I：

10.1016/j.foodcont.2010.03.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to evaluate the increase of Listeria monocytogenes on new salmon preparations (salt-sugar-pepper-dill salmon) in comparison with that obtained on cold-smoked salmon. Salmon preparations were inoculated with L. monocytogenes and were analyzed during storage at 4 degrees C then 8 degrees C. At 8 degrees C, the bacteria growth was of 4.53 log CFU g(-1) in cold-smoked salmon and of 2.06 log CFU g(-1) in salt-sugar-pepper-dill salmon without background mictoflora. The growth of L. monocytogenes was different in new salmon preparation because the mixture salt-sugar-pepper had an anti-Listeria activity and its presence could inhibitory to the growth. It is difficult to generalize findings observed with cold-smoked salmon to a new salmon preparation. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1415 / 1418

页数：4

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