Survival of Listeria monocytogenes and Salmonella Enteritidis in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres

Provincial, Laura; Guillén, Elena Marcén; Gil, Mario; Alonso, V.; Roncalés, Pedro; Beltrán, José

doi:10.1016/j.ijfoodmicro.2013.01.015

Cited by 23 publications

(14 citation statements)

References 36 publications

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“…This means that the outgrowing on the MA‐packaged samples can be ascribed to the processing and not variations between samples. It has been suggested by multiple studies that increased CO 2 level will increase the inhibitory effect of Listeria spp., for example, by reducing the growth rate (Augustin & Carlier, ; Devlieghere et al., ; Farber, Cai, & Ross, ; Provincial et al., ), as seen in the present study (Table ). However, to the best of our knowledge, this is the first time it has been proven that growth of L. innocua can be completely inactivated for as long as 24 days of storage, under the given conditions.…”

Section: Resultssupporting

confidence: 72%

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Abel

Rotabakk

Rustad

et al. 2019

Journal of Food Science

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Low-temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low-temperature treatment (40, 50, or 60°C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO 2 (SGS) or atmospheric air (MA packaging). All samples were sous vide treated, repackaged in MA, and stored at 4°C for 24 days. The results showed shelf life to be significantly improved with the implementation of SGS, by prolonging the lag-phase and slowing the growth rate of both naturally occurring and inoculated bacteria. Variations in packaging technology did not significantly influence any of the tested quality parameters, including drip loss, surface color, and texture. Growing consumer demand for lightly processed seafood products makes Listeria spp. an increasing problem. The present experiment, however, has shown that it is possible to lower processing temperatures to as little as 40 or 50°C and still obtain inhibition of Listeria, but with improved chemical quality compared to traditional processing.

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Section: Resultssupporting

confidence: 72%

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Abel

Rotabakk

Rustad

et al. 2019

Journal of Food Science

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“…To the best of our knowledge, no previous studies have looked at growth patterns for L. innocua and/or B. thermosphacta under both MA packaging and SGS, however studies have found SGS, compared to MA packaging, to be able to extend the lag phase in total aerobic-and psychrotrophic plate counts (Sivertsvik et al, 2006), thus agreeing with the present findings. Despite not showing a significant extension of the lag phase for L. innocua, the overall results show a significantly lower growth rate compared to those of the MA-and VAC packaged samples, which is in agreement with the findings of Provincial et al (2013). This has the potential to increase the shelf life of the food products.…”

Section: Microbial Load and Packaging Technologysupporting

confidence: 85%

Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

Abel

Rotabakk

Lerfall

2019

LWT

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Increasing demands for lightly processed seafood stresses the need for development of nonintensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was design to investigate the influence of heattreatments in combination with packaging technologies (vacuum (VAC), modified atmosphere (MA) packaging, or soluble gas stabilization (SGS)) on the microbial survival of inoculated species. Fish patties were inoculated with either Brochothrix thermosphacta or Listeria innocua before heattreatment, packaging, and storage at 2ᵒC for 16 days. Results showed increased heat-treatment lowered the bacterial load throughout the experiment. The choice of packaging technology had a bigger effect on the results, where VAC-samples had a significantly higher bacterial load than MAand lastly SGS-packaged samples, regardless of heat-treatment (L. innocua: 8.7±0.1, 8.3±0.1, 8.2±0.1logCFU/g, B. thermosphacta: 9.9±0.1, 9.2±0.1, 8.6±0.1 logCFU/g, respectively, at end of storage). Furthermore, use of CO2 significantly increased the bacterial inhibition by heat (0.5-0.6logCFU/g) and extended the lag phase of B. thermosphacta, as well as decreasing the growth rate of both inoculum species. It is concluded that use of SGS has the opportunity to fulfill the consumers' demand of fresh, lightly processed seafood with a reasonable shelf life.

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“…Other studies have also reported that refrigeration storage and additives (NaCl and NaNO 2 ) can cause stress to foodborne pathogens such as Salmonella ( Laura et al , 2013 ; Pratt et al , 2012 ) and Escherichia coli ( Jones et al , 2008 ), Clostridium botulinum ( Derman et al , 2015 ). Thus, Laura et al (2013) suggested that the effects of stressful conditions on bacteria are influenced by temperature because bacterial stress reponses were influenced by transcriptional changes at variant temperatures ( Koutsoumanis et al , 2003 ). Ribeiro and Destro (2014) also studied that survival of two L. monocytogenes serotypes (1/2b and 4b) at high concentrations of NaCl and growth at refrigeration temperatures and found that environmental temperature may affect the virulence of the pathogens, thus temperature should be well controlled during food storage.…”

Section: Resultsmentioning

confidence: 99%

Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO₂and NaCl in Frankfurters

Gwak

Park

et al. 2015

Korean Journal for Food Science of Animal Resources

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This study developed probabilistic models to describe Listeria monocytogenes growth responses in meat products with low concentrations of NaNO2 and NaCl. A five-strain mixture of L. monocytogenes was inoculated in NBYE (nutrient broth plus 0.6% yeast extract) supplemented with NaNO2 (0-141 ppm) and NaCl (0-1.75%). The inoculated samples were then stored under aerobic and anaerobic conditions at 4, 7, 10, 12, and 15℃ for up to 60 d. Growth response data [growth (1) or no growth (0)] for each combination were determined by turbidity. The growth response data were analyzed using logistic regression to predict the growth probability of L. monocytogenes as a function of NaNO2 and NaCl. The model performance was validated with the observed growth responses. The effect of an obvious NaNO2 and NaCl combination was not observed under aerobic storage condition, but the antimicrobial effect of NaNO2 on the inhibition of L. monocytogenes growth generally increased as NaCl concentration increased under anaerobic condition, especially at 7-10℃. A single application of NaNO2 or NaCl significantly (p<0.05) inhibited L. monocytogenes growth at 4-15℃, but the combination of NaNO2 or NaCl more effectively (p<0.05) inhibited L. monocytogenes growth than single application of either compound under anaerobic condition. Validation results showed 92% agreement between predicted and observed growth response data. These results indicate that the developed model is useful in predicting L. monocytogenes growth response at low concentrations of NaNO2 and NaCl, and the antilisterial effect of NaNO2 increased by NaCl under anaerobic condition.

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Survival of Listeria monocytogenes and Salmonella Enteritidis in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres

Cited by 23 publications

References 36 publications

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO₂and NaCl in Frankfurters

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Survival of Listeria monocytogenes and Salmonella Enteritidis in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres

Cited by 23 publications

References 36 publications

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO2and NaCl in Frankfurters

Contact Info

Product

Resources

About

Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO₂and NaCl in Frankfurters