Growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica on cold-smoked salmon under refrigeration and mild temperature abuse

Hudson, John; Mott, S.J.

doi:10.1006/fmic.1993.1006

Cited by 60 publications

(22 citation statements)

References 10 publications

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“…A. hydrophila does not grow in CSS stored at 5 C but grows well at 10 C (Hudson & Mott, 1993;Knøchel, 1990). The prevalence (proportion) of Aeromonas spp.…”

Section: Pathogenic Bacteriamentioning

confidence: 99%

“…monocytogenes is able to survive smoking and salt steps performed in processing of CSS (Guyer & Jemmi, 1991), and to grow well both aerobically and anaerobically (vacuum packed) at refrigerated temperatures (Guyer & Jemmi, 1991;Hudson & Mott, 1993;Rørvik, Yndestad, & Skjerve, 1991). Based on the ability of L. monocytogenes to grow at low temperatures, the high mortality rate, and lack of knowledge about infectious dose for individuals with compromised immune systems and pregnant women, the U.S. government adopted a zero tolerance policy for L. monocytogenes in RTE products.…”

Section: Pathogenic Bacteriamentioning

confidence: 99%

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The microbiology of cold smoked salmon

Løvdal

2015

Food Control

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“…A. hydrophila does not grow in CSS stored at 5 C but grows well at 10 C (Hudson & Mott, 1993;Knøchel, 1990). The prevalence (proportion) of Aeromonas spp.…”

Section: Pathogenic Bacteriamentioning

confidence: 99%

Section: Pathogenic Bacteriamentioning

confidence: 99%

The microbiology of cold smoked salmon

Løvdal

2015

Food Control

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“…Jemmi and Keusch (1992) reported that the growth of L. monocytogenes was greater at 8°C than at 4°C during storage of about 20 days. We and others have reported that L. monocytogenes grows in naturally and experimentally contaminated products stored at 4°C to 10°C, and that growth is slower at lower storage temperatures (Cornu et al, 2006;Cortesi, Sarli, Santoro, Murru, & Pepe, 1997;Hudson & Mott, 1993;Hwang, 2007). Our study showed that it is thus necessary to take into account the temperature storage, background microflora, compounds and spices added to the product when considering bacterial growth.…”

Section: Resultsmentioning

confidence: 74%

Determination of Listeria monocytogenes growth potential on new fresh salmon preparations

et al. 2010

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“…Up to 75 % of retail packages of sliced smoked salmon have been shown to be contaminated by Listeria monocytogenes (Fletcher and Rogers 1991). Contrary to some literature data, it was concluded that L monocytogenes is able to grow significantly on refrigerated vacuumpackaged cold smoked salmon within the shelflife of the product (Hudson and Mott 1993). L. monocytogenes contamination in smoked seafoods which are not cooked prior to consumption, may pose a health risk to the consumer (Dillon and Patel 1993).…”

Section: Introductionmentioning

confidence: 76%

Occurrence of Listeria Species in Processing Equipments, Units and Frozen Fish of Fish Processing Factories

Kılınç¹

2015

J Food Health Sci

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Abstract:This study was performed to determine the presences of Listeria species in three fish processing factories in İzmir, Turkey. Gilt head seabream (Sparus aurata) has been processed in three factories and exported as frozen to other foreign countries. Listeria spp. expecially Listeria monocytogenes can be a point under consideration of fish processing factories while exporting. For this purpose; A total of 300 samples were examined for Listeria spp in three fish processing factories to determine the contamination levels of fish processing factories with Listeria spp. Samples were taken from units of fish processing factories such as (boxes, processing tables, floors) and equipments (processing coats, gloves) and also processed products (frozen fish). According to the results of this study, Listeria monocytogenes was isolated from 21 or 7% of the samples Listeria ivanovi was isolated from 15 or 5% of the samples and Listeria welshimeri/innocua was isolated from 2 or 0.6% of the samples collected from three factories. Listeria welshimeri/innocua was only isolated from the processing coats (2 or 11%) in factory A. However, Listeria monocytogenes was isolated from boxes (1 or 6%), processing tables (2 or 11%), floor (4 or 22%), processing coats (3 or 17%), gloves (6 or 33%) and frozen fish (5 or 50%) samples taken from the factory C. Except for frozen fish, Listeria ivanovi was isolated from boxes (7 or 39 %), processing tables (3 or 17%), floor (3 or 17%), processing coats (1 or 6 %) and gloves (1 or 6%) taken from the factory B. The incidence of Listeria species in the production line of fish processing factories points out that contamination can occur during fish processing stage. Therefore, Listeria spp. must be controlled during processing of fishery products. Proper cleaning and sanitation programme of fish processing factories must be applied. Samples must be taken and examined regularly from every units and equipments of fish processing factories to avoid the contamination and spread of Listeria spp in fish processing factories. Cleaning of fish processing equipments and fish processing units could be very important in order to avoid the occurrence of cross contamination of the fishery products. It must be taken hygienic precautions because of the contamination of Listeria spp. Besides HACCP plan must be applied to prevent recontamination of Listeria species to fishery products and it must be also applied to eradicate Listeria species from the fish processing factories.

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Growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica on cold-smoked salmon under refrigeration and mild temperature abuse

Cited by 60 publications

References 10 publications

The microbiology of cold smoked salmon

The microbiology of cold smoked salmon

Determination of Listeria monocytogenes growth potential on new fresh salmon preparations

Occurrence of Listeria Species in Processing Equipments, Units and Frozen Fish of Fish Processing Factories

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