Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A
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 a...
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ftarchimer:oai:archimer.ifremer.fr:10911 2023-06-11T04:16:21+02:00 Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A Neunlist, Mr Ralazamahuleo, M Cappelier, Jm Besnard, V Federighi, Michel Leroi, Francoise 2005-01 application/pdf https://archimer.ifremer.fr/doc/00000/10911/8615.pdf https://archimer.ifremer.fr/doc/00000/10911/ eng eng Int Assoc Food Protection https://archimer.ifremer.fr/doc/00000/10911/8615.pdf https://archimer.ifremer.fr/doc/00000/10911/ 2005 International Association for Food Protection info:eu-repo/semantics/openAccess restricted use Journal Of Food Protection (0362-028X) (Int Assoc Food Protection), 2005-01 , Vol. 68 , N. 1 , P. 85-91 text Article info:eu-repo/semantics/article 2005 ftarchimer 2023-05-30T22:50:57Z 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. Article in Journal/Newspaper Salmo salar Archimer (Archive Institutionnelle de l'Ifremer - Institut français de recherche pour l'exploitation de la mer) |
institution |
Open Polar |
collection |
Archimer (Archive Institutionnelle de l'Ifremer - Institut français de recherche pour l'exploitation de la mer) |
op_collection_id |
ftarchimer |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Neunlist, Mr Ralazamahuleo, M Cappelier, Jm Besnard, V Federighi, Michel Leroi, Francoise |
spellingShingle |
Neunlist, Mr Ralazamahuleo, M Cappelier, Jm Besnard, V Federighi, Michel Leroi, Francoise Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A |
author_facet |
Neunlist, Mr Ralazamahuleo, M Cappelier, Jm Besnard, V Federighi, Michel Leroi, Francoise |
author_sort |
Neunlist, Mr |
title |
Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A |
title_short |
Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A |
title_full |
Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A |
title_fullStr |
Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A |
title_full_unstemmed |
Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A |
title_sort |
effect of salting and cold-smoking process on the culturability, viability, and virulence of listeria monocytogenes strain scott a |
publisher |
Int Assoc Food Protection |
publishDate |
2005 |
url |
https://archimer.ifremer.fr/doc/00000/10911/8615.pdf https://archimer.ifremer.fr/doc/00000/10911/ |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Journal Of Food Protection (0362-028X) (Int Assoc Food Protection), 2005-01 , Vol. 68 , N. 1 , P. 85-91 |
op_relation |
https://archimer.ifremer.fr/doc/00000/10911/8615.pdf https://archimer.ifremer.fr/doc/00000/10911/ |
op_rights |
2005 International Association for Food Protection info:eu-repo/semantics/openAccess restricted use |
_version_ |
1768374055348469760 |