Lactic acid bacteria biodiversity in Italian marinated seafood salad and their interactions on the growth of Listeria monocytogenes

Andrighetto, Christian; Lombardi, Angiolella; Ferrati, M.; Guidi, Angelo; Corrain, Chiara; Arcangeli, Giuseppe

doi:10.1016/j.foodcont.2008.07.016

Cited by 20 publications

(16 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Of the members of the genus Listeria, L. monocytogenes is a major food pathogen and hence it is necessary to accurately discriminate it from related taxa as all Listeria spp. fall into closely related lineages (Andrighetto et al 2009). L. monocytogenes was identified by the bases at positions 1, 34 and 48 of the 16S rRNA signature sequence.…”

Section: Discussionmentioning

confidence: 99%

PREVALENCE AND TYPING OF LISTERIA MONOCYTOGENES STRAINS IN RETAIL VACUUM‐PACKED COLD‐SMOKED SALMON IN THE REPUBLIC OF IRELAND

Dass¹,

Cummins

Abu‐Ghannam³

2010

Journal of Food Safety

View full text Add to dashboard Cite

The prevalence of Listeria monocytogenes in five brands (A, B, C, D and E) of vacuum‐packed pre‐sliced cold‐smoked salmon (n = 120) marketed in different retail outlets in the Republic of Ireland was investigated. The prevalence of L. monocytogenes in the cold‐smoked salmon was 21.6%. The L. monocytogenes strains isolated from the prevalence studies were typed by using Multi‐Locus Variable number tandem repeat Analysis; this method confirmed the type division among the L. monocytogenes isolates. A minimum spanning tree showed that isolates from brand A clustered together. Few isolates from brand B, C, D and E showed genetic similarities, while others were spread throughout the cladogram. The genetic distinction among subtypes may be processor‐specific, while the similarities among the subtypes support the hypothesis of well‐adapted clones of L. monocytogenes in the fish industry. The results highlight the need for food safety control at both pre‐processing and processing stages, as there is no bactericidal process involved to eliminate any pathogen during the processing of cold‐smoked salmon. PRACTICAL APPLICATIONS This study highlights the use of the Multi‐Locus Variable number tandem repeat Analysis (MLVA) strategy for subtyping L. monocytogenes strains. Genomic profiles of 61 L. monocytogenes strains were compared following isolation as part of a prevalence study for vacuum‐packed cold‐smoked salmon in Ireland. From a food safety perspective, it is important to integrate the population genetics, evolutionary and epidemiological characteristics to trace the origin and spread of bacterial disease. MLVA is a polymerase chain reaction‐based method that uses the genetic relationship amongst the isolates, thus population and evolutionary characteristics can be inferred. Based on the MLVA analysis, the results highlighted the grouping of the isolates, which were genetically similar. The study points the importance of pre‐processing and processing safety control management from a risk minimization perspective. In addition to distinguishing subtypes, MLVA has the added advantage of being relatively faster and cheaper when compared to other subtyping methods.

show abstract

Section: Discussionmentioning

confidence: 99%

PREVALENCE AND TYPING OF LISTERIA MONOCYTOGENES STRAINS IN RETAIL VACUUM‐PACKED COLD‐SMOKED SALMON IN THE REPUBLIC OF IRELAND

Dass¹,

Cummins

Abu‐Ghannam³

2010

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…Marinades can also include sugars, spices, oil and flavorings, in which fish fillets are immersed and used not only to retard bacterial growth and enzymic activity (Beales, 2004;Lee, 2004) but also to tenderize and alter the taste, textural, and structural properties of raw fish fillets (Göko glu et al, 2004). However, marinated products must be stored under refrigeration conditions to ensure safety and stability of the products (Andrighetto et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products

Verdos

Makrigiannis

Tsigaras

et al. 2018

Journal of Food Safety

View full text Add to dashboard Cite

The aim of this study was to investigate the survival of Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in salted and marinated anchovy (Engraulis encrasicholus). Total viable counts (TVCs), lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were also enumerated. Initially, TVC was as high as 5.5 log10 cfu/g, but the population dropped down to 3.2 and 2.2 log10 CFU/g for salted and marinated anchovy, respectively. S. aureus was the most salt‐tolerant and L. monocytogenes was the most acid‐tolerant microorganism. A biphasic inactivation of S. Enteriditis and L. monocytogenes was apparent during the 8‐hr marination process, implying adaptation and resistance to low pH. Results suggest that salting or marinating of anchovy creates an environment in which pathogenic bacteria are inactivated. However, inherent resistance or possible adaptation to stresses can result to prolonged inactivation times; hence it is important to avoid contamination with high numbers of food‐borne pathogens. Practical applications Many food‐borne bacterial pathogens can survive at low pH and aw, especially in cases in which they might adapt to the imposed stresses and become resistant. Knowing the time required to reduce food‐borne pathogens is of great interest for ensuring safety of traditional seafood.

show abstract

“…They are not very competitive in refrigerated fresh fish unless, as in the present case, agents such as a relatively high salt concentration and VP favor their growth. Large populations (10 7 –10 8 cfu/g) of LAB have been isolated from salted lumpfish (Basby, Jeppesen, & Huss, ),brined shrimp (Dalgaard & Jorgensen, ), gravad rainbow trout (Lyhs et al, ), seafood salad (Andrighetto et al, ), marinated hearing (Gonzalez‐Rodriguez, Sanz, Santos, Otero, & Garcia‐Lopez, ), and traditional Himalayan salted or dried fish (Thapa, Pal, & Tamang, ).…”

Section: Resultsmentioning

confidence: 99%

“…and L. monocytogenes were not detected in all mullet samples. According to Andrighetto et al () L. monocytogenes cannot grow in the presence of large numbers of LAB; it comprises, however, the major risk associated with lightly preserved fish products such as cold‐smoked salmon and slightly cooked shrimp (Leroi et al, ). Likewise, Huss () reported that Cl.…”

Section: Resultsmentioning

confidence: 99%

Combined effect of light salting and vacuum packaging on the microbiological, chemical, and sensory attributes of mullet fillets ( Mugil cephalus ) during refrigerated and frozen/refrigerated storage

Tsogas

Vatavali

Dimitriou

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The combined effect of light salting and vacuum packaging (VP) on shelf life of mullet fillets during refrigerated and frozen/refrigerated storage, was investigated for a period up to 37 days. Treatments included (a) salting of fish for 24 hr, air packaging and refrigerating (C), (b) salting for 24 hr, VP and refrigerating (VP1), (c) salting for 12 hr, VP and refrigerating (VP2), and (d) salting for 24 hr, VP, freezing for 9 days, defrosting and refrigerating (FVP1). Quality attributes monitored during storage included microbiological, physicochemical, and sensory parameters. Results showed that Lactic acid bacteria, within total viable counts, constituted the major spoilage group of microorganisms. Microbiological data indicated that VP1 was the most effective treatment for product shelf life extension. Total volatile basic nitrogen, Trimethylamine, Thiobarbituric acid, and pH values increased during storage. Finally, sensory evaluation data indicated a product shelf life of ca. 8–9 days for C samples, 10 days for VP2, 13 days for FVP1, and 27–30 days for VP1 samples. Practical applications The combined use of light salting and vacuum packaging proved to be effective for the shelf life extension of mullet fillets, a traditional sea food delicacy consumed in various parts of the world. Based on experimental results obtained, light salting and vacuum packaged mullet fillets may be commercialized having a refrigerated shelf life of approximately 4 weeks.

show abstract

Lactic acid bacteria biodiversity in Italian marinated seafood salad and their interactions on the growth of Listeria monocytogenes

Cited by 20 publications

References 33 publications

PREVALENCE AND TYPING OF LISTERIA MONOCYTOGENES STRAINS IN RETAIL VACUUM‐PACKED COLD‐SMOKED SALMON IN THE REPUBLIC OF IRELAND

PREVALENCE AND TYPING OF LISTERIA MONOCYTOGENES STRAINS IN RETAIL VACUUM‐PACKED COLD‐SMOKED SALMON IN THE REPUBLIC OF IRELAND

Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products

Combined effect of light salting and vacuum packaging on the microbiological, chemical, and sensory attributes of mullet fillets ( Mugil cephalus ) during refrigerated and frozen/refrigerated storage

Contact Info

Product

Resources

About