Pasteurizing Cold Smoked Salmon (Oncorhynchus nerka): Thermal Inactivation Kinetics ofListeria monocytogenesandListeria innocua

Ya-ge, Shi; Tang, Juming; Yue, Tianli; Rasco, Barbara; Wang, Shaojin

doi:10.1080/10498850.2013.808303

Cited by 8 publications

(5 citation statements)

References 44 publications

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“…Listeria monocytogenes has a high prevalence on processed fish fillets and is a serious health concern to humans. Thus, numerous methods have been evaluated for antimicrobial activity on fish fillets, such as irradiation (Rajkowski, ), chlorine treatment (Bremer & Osborne, ), lactic acid (Bal'a & Marshall, ), and pasteurization (Shi, Tang, Yue, Rasco, & Wang, ); however, these treatments, while effectively reducing bacterial counts, altered the product so that sensory acceptance by consumers was adversely affected.…”

mentioning

confidence: 99%

Listeria monocytogenes is inhibited on fillets of cold‐smoked sunshine bass, Morone chrysops × Morone saxatilis, with an edible corn zein‐based coating incorporated with lemongrass essential oil or nisin

Hager

Rawles

Xiong

et al. 2018

J World Aquaculture Soc

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Ready‐to‐eat (RTE) foods have been identified as a high‐risk food group because of the number of outbreaks caused by food‐borne pathogens isolated from these products. As these items receive no further processing or heat treatment prior to consumption, bacterial pathogens such as Salmonella, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes present a serious threat to consumer safety. Of particular concern, L. monocytogenes is resistant to various food storage techniques, including reduced or modified atmosphere packaging, refrigerated storage, and increased salt concentration. Cold‐smoked fishery products have been implicated in a number of listeriosis cases, where it is estimated that between 6 and 36% of cold‐smoked fish is contaminated with L. monocytogenes. Edible coatings incorporated with natural antimicrobials have been suggested to control pathogenic and spoilage bacteria on a variety of meat products. In this study, edible zein‐based coatings incorporated with nisin and lemongrass essential oil (LG) (8%) were evaluated for antibacterial action against L. monocytogenes and spoilage organisms on cold‐smoked, cultured hybrid striped bass, Morone saxatilis × Morone chrysops, under polyvinyl chlorine (PVC) and vacuum packaging for 14 days (PVC) and 42 days (vacuum packaging), respectively, at 4°C. In this study, corn zein‐based edible coatings were found to be an effective carrier for nisin and LG. Nisin‐treated samples were most effective against L. monocytogenes in both PVC and vacuum‐packaged fillets, with a total reduction of 3.5 log and 3.7 log, respectively over the length of the storage time. LG‐treated samples reduced L. monocytogenes cell counts by 2.5 log in PVC and 1.7 log in vacuum‐packaged samples. Only LG‐treated samples packaged in PVC were found to inhibit the growth of spoilage organisms. Because nisin‐ and LG‐treated fillets reduced L. monocytogenes, they may be useful methods to improve food safety in smoked seafood.

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mentioning

confidence: 99%

Listeria monocytogenes is inhibited on fillets of cold‐smoked sunshine bass, Morone chrysops × Morone saxatilis, with an edible corn zein‐based coating incorporated with lemongrass essential oil or nisin

Hager

Rawles

Xiong

et al. 2018

J World Aquaculture Soc

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“…Acetaldehyde can be catabolized to ethanol by the alcohol dehydrogenase EutG [86] or to acetyl-CoA, by acetaldehyde dehydrogenase EutE [21,89]. Acetyl-CoA can be degraded to 1 acetate with ATP production by the phosphotransacetylase EutD [90] and an alternative acetate kinase EutQ [91]. Alternatively, acetyl-CoA can be catabolized in the tricarboxylic acid cycle or the glyoxylate cycle, or used for lipid biosynthesis [21].…”

Section: Bmc-dependent 12-propanediol and Ethanolaminementioning

confidence: 99%

“…monocytogenes transmission in foods, including impact on growth and survival in different food matrixes, and interactions with co-microbiota, especially other food spoilage bacteria. Cold smoked salmon is of special interest due to the large number of listeriosis cases associated with this food product [90][91][92][93]. Previous studies describing activation of L. monocytogenes eut and pdu gene expression in vacuum-packed cold smoked salmon [10,21,92], could be extended with studies in filter-sterilized cold smoked salmon-based medium derived following stomacher treatment.…”

Section: Future Perspectivesmentioning

confidence: 99%

The role of bacterial microcompartments in Listeria monocytogenes growth, stress adaptation and virulence

Zeng¹

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L. monocytogenes has evolved various mechanisms for carbon source utilization, stress adaptation and virulence factors that allow for transmission from the food environment to the human GI tract. The mechanisms of carbon sources utilization and stress adaptation discovered in this bacterium include numerous catabolic enzymes, transporter systems and gene expression regulating proteins [1, 6, 12, 22, 23]. Activation of L. monocytogenes virulence factors is primarily regulated via transcription regulator PrfA (positive regulatory factor A) [1, 3, 24]. The activity of PrfA is modulated by selected environmental signals at the transcriptional and post-transcriptional level, including temperature and the availability of efficiently metabolizable carbon sources [1, 24]. For example glycerol and lactose, resulted in differential activation of SigB and stress resistance in L. monocytogenes [25].PrfA expression is also controlled through stress response regulatory proteins such as Sigma B [24, 26]. Therefore, the impact of carbon source utilization on stress resistance activation and virulence of L. monocytogenes deserves more detailed analysis.L. monocytogenes is a well-studied model for intracellular infection [1, 3]. L. monocytogenes binds to epithelial host cells and promotes invasion in a process mediated by InlA (Internalin A) [1,[27][28][29] and InlB (Internalin B) [26, 28, 29], but also other factors have been reported to contribute to the process, including Listeria Adhesion Protein (LAP) [1, 30, 31] and other host cell surface modulation Shell Proteins of BMCsBMCs are typically about 40-200 nm in diameter and are made of three types of shell proteins: hexamers (BMC-H), pseudohexamers (BMC-T), and pentamers (BMC-P) [52-54]. Hexamers and pseudohexamers are formed by the classical BMC shell proteins containing the Pf00936 domain, while pentamers are formed by the non-classical BMC shell proteins containing the Pf03319 domain [50, 55].A0A0B6X1Q4 Carboxysome shell protein Acidobacteria Pyrinomonas methylaliphatogenes 5.80E-24 A0A0B6X4B3 Carboxysome shell protein Acidobacteria Pyrinomonas methylaliphatogenes 2.60E-23 A0A143PG95 Ethanolamine utilization protein EutM Acidobacteria Luteitalea pratensis 1.70E-22 A0A0B6X296 Carboxysome shell protein Acidobacteria Pyrinomonas methylaliphatogenes 2.60E-21 A0A143PYA9 Ethanolamine utilization protein EutM Acidobacteria Luteitalea pratensis 2.60E-20 Q02C23 Microcompartments protein Acidobacteria Solibacter usitatus (strain Ellin6076) 3.40E-20 A0A143PPE2 Propanediol utilization protein PduA Acidobacteria Luteitalea pratensis 5.30E-20 Q02C83 Microcompartments protein Acidobacteria Solibacter usitatus (strain Ellin6076) 7.40E-20 Q029G1 Microcompartments protein Acidobacteria Solibacter usitatus (strain Ellin6076) 4.40E-18 A8AEM1 Uncharacterized protein Proteobacteria Citrobacter koseri ATCC BAA-895 2.10E-40 D2TPS2 Propanediol utilization protein PduT Proteobacteria Citrobacter rodentium (strain ICC168) 3.60E-40 A0A1T4W4Z8 Shell CcmL/EutN Proteobacteria Desulfovibrio bizertensis...

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“…The effects of three different interventions were considered (Table 3) To evaluate the effect of a heat treatment, the potential decrease in log concentration was considered. Decimal reduction times (D temp ) for L. monocytogenes for temperatures between 58 and 66°C were obtained from the literature (Shi et al, 2015, data obtained in cold smoked salmon) [34]: an average of three values (from different strains) for each of the five temperatures was used (Table 4) . In the stochastic model, these five values were sampled with equal probability (using the Duniform distribution in @Risk), obtaining an estimated D-value (D val ).…”

Section: Evaluation Of Possible Interventionsmentioning

confidence: 99%

A quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches

Tirloni

Stella

Knegt

et al. 2018

Microbial Risk Analysis

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Pasteurizing Cold Smoked Salmon (Oncorhynchus nerka): Thermal Inactivation Kinetics ofListeria monocytogenesandListeria innocua

Cited by 8 publications

References 44 publications

Listeria monocytogenes is inhibited on fillets of cold‐smoked sunshine bass, Morone chrysops × Morone saxatilis, with an edible corn zein‐based coating incorporated with lemongrass essential oil or nisin

Listeria monocytogenes is inhibited on fillets of cold‐smoked sunshine bass, Morone chrysops × Morone saxatilis, with an edible corn zein‐based coating incorporated with lemongrass essential oil or nisin

The role of bacterial microcompartments in Listeria monocytogenes growth, stress adaptation and virulence

A quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches

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