Determination of Listeria monocytogenes growth potential on new fresh salmon preparations
| Autor: | Stéphanie Copin, Pierre Malle, Guylaine Leleu, Graziella Midelet-Bourdin |
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| Rok vydání: | 2010 |
| Předmět: |
endocrine system
animal diseases Salmon preparation Food storage Microbial contamination Biology Bacterial growth medicine.disease_cause biology.organism_classification Smoked fish Listeria monocytogenes medicine Listeria Food science hormones hormone substitutes and hormone antagonists Food Science Biotechnology Food contaminant |
| Zdroj: | Food Control. 21:1415-1418 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2010.03.009 |
| Popis: | 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 °C then 8 °C. At 8 °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 microflora. 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. |
| Databáze: | OpenAIRE |
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