Prevalence and growth of Listeria monocytogenes in naturally contaminated cold-smoked salmon

Beaufort, Annie; Rudelle, S.; Gnanou-Besse, N.; Toquin, Marie-Thérèse; Kérouanton, Annaëlle; Bergis, H.; Salvat, Gilles; Cornu, Marie

doi:10.1111/j.1472-765x.2006.02096.x

Cited by 71 publications

(50 citation statements)

References 22 publications

(49 reference statements)

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“…In a survey on the prevalence of L. monocytogenes in RTE foods at retail in Sweden in 2010, the pathogen was detected in 12 % of 558 smoked and gravad fish samples at the end of shelf-life (Lambertz et al, 2012). Beaufort et al (2007) followed-up nine representative cold smoked salmon producing sites in France from 2001 to 2004, and found a mean prevalence of 10.3 % at the end of shelf-life in their products. Corcoran et al (2006) have indicated the potential for persistence of L. monocytogenes in smoked salmon production environments.…”

mentioning

confidence: 99%

Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates

2013

EFSA Journal

106

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A European Union-wide baseline survey on Listeria monocytogenes was carried out in 2010 and 2011 with the aim of estimating the European Union level prevalence of Listeria monocytogenes in certain ready-to-eat foods at retail. A total of 3 053 batches of packaged (not frozen) hot or cold smoked or gravad fish, 3 530 packaged heat-treated meat products and 3 452 soft or semi-soft cheeses were sampled from 3 632 retail outlets in 26 European Union Member States and one country not belonging to the European Union. The fish batch samples were analysed on arrival at the laboratory as well as at the end of shelf-life, whereas the meat products and the cheese samples were analysed at the end of shelf-life. All 13 088 food samples were examined for the presence of Listeria monocytogenes, in addition to the determination of the Listeria monocytogenes counts. The prevalence across the entire European Union in fish samples at the time of sampling was 10.4 % and at the end of shelf-life was 10.3 %, while for meat and cheese samples at the end of shelf-life these prevalences were 2.07 % and 0.47 %, respectively. The European Union level proportion of samples with a Listeria monocytogenes count exceeding the level of 100 cfu/g at the end of shelf-life was 1.7 %, 0.43 % and 0.06 % for fish, meat and cheese samples, respectively, while for fish at the time of sampling it was 1 %. Summaries of the counts of Listeria monocytogenes in the examined samples are also presented. © European Food Safety Authority, 2013 KEY WORDSListeria monocytogenes, ready-to-eat food, fish, meat, cheese, prevalence, European Union. SUMMARYIn the European Union (EU), listeriosis is a relatively rare but serious food-borne illness in humans, with high morbidity, hospitalisation and mortality in vulnerable populations. The bacterial genus Listeria currently comprises 10 species, but human cases of listeriosis are almost exclusively caused by the species Listeria monocytogenes (L. monocytogenes). Listeria species are ubiquitous organisms that are widely distributed in the environment, especially in plant matter and soil. The principal reservoirs of Listeria are soil, forage and surface water. The main route of transmission to humans is believed to be through consumption of contaminated food. The bacterium can be found in raw foods and in processed foods that are contaminated during and/or after processing. The fact that L. monocytogenes is able to multiply in various foods at temperatures as low as 2 to 4 °C makes the occurrence of L. monocytogenes in ready-to-eat (RTE) foods with a relatively long shelf-life, such as fishery products, heat-treated meat products and RTE cheese, of particular concern.In order to estimate at the EU level the prevalence and level of L. monocytogenes in packaged hot or cold smoked or gravad fish, packaged heat-treated meat products and soft and semi-soft cheeses (excluding fresh cheeses), an EU wide L. monocytogenes baseline survey was conducted at retail. The foods to be sampled were randomly selected from the custo...

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confidence: 99%

Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates

2013

EFSA Journal

106

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“…Next, Mejlholm and Dalgaard [26] modelled the effect of diacetate and lactate against L. monocytogenes in vacuum packaged or modified atmosphere packaged (MAP) CSS, marinated salmon, cold-smoked Greenland halibut, marinated Greenland halibut, and gravad salmon. About the same time, Beaufort et al [27] developed a model that also included the effects of microbial competition on growth of L. monocytogenes. After this, Hwang [28] evaluated the effects of salt, smoke compounds, storage temperature, and their interactions on the growth of L. monocytogenes in CSS, developing two models to describe the lag phase duration and growth rate in salmon containing 0 to 8% salt and 0 to 34 ppm of phenol at storage temperatures of 4 to 25 • C. About the same time, Pouillot et al [29] developed a model to predict exposure of consumers of French CSS to L. monocytogenes, which takes into account bacterial growth and interactions with other microflora.…”

Section: Growth Of Listeria Monocytogenes In Lightly Preserved Seafoodmentioning

confidence: 99%

Using Predictive Models for the Shelf‐Life and Safety of Seafood

Fletcher

2010

Handbook of Seafood Quality, Safety and Health Applications

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In terms of quality, the seafood industry needs to know what their products will look, smell, and taste like when it is consumed next week in the case of a chilled product, or next year in the case of a frozen product. With regard to microbial safety, the seafood industry needs to not only know that its products are safe now but will be safe next week when their customers eat them. However, because tests take time to complete, microbiologists can only confirm that a product was safe a few hours, or more often, a few days ago. For the seafood industry, predicting the future is not an optional feature. It is an essential for doing business. It is this need that predictive modelling of seafood shelf-life and safety is designed to address.Although great progress has been made in the science and mathematics of predictive food modelling over the last four decades, it is beyond the scope of this chapter to review all of this. Books have been written on this subject [1-3] and international conferences [4] provide effective reviews of advances in the area. This chapter highlights predictive models that have been developed specifically for seafood.Two main types of models are usually used in predictive modelling.1) Primary models indicate the effect of time on a particular attribute (e.g. bacterial number) under particular constant processing or storage conditions (e.g. 0 • C storage). 2) Secondary models indicate how parameters derived from the primary model (e.g. the bacterial growth rate) change in response to the product being held under different constant processing or storage conditions (e.g. temperatures between -5 and 20 • C).A number of predictive models for food have been incorporated into software packages (socalled tertiary models). The user can input their product and environmental parameters and obtain predictions of microbial numbers or product quality at selected times. Dalgaard [5,6] has produced and made freely available an invaluable piece of software for predicting seafood safety and spoilage under various conditions (Fig. 20.1). The software contains 15 models to predict the shelf-life and safety of seafood and can be accessed in 15 languages. The Fish Shelf-life Prediction Program [7], an add-in for Excel, is also freely available. It models Handbook of Seafood Q uality, Safety and Health Applications Edited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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“…The outbreak of listeriosis related to vacuum packed gravad and cold-smoked fish was described in at least eight human cases for 11 months in Sweden [42]. Cold-smoked and gravad rainbow trout (Oncorhynchus mykiss) and salmon (Salmo salar) have been focused on during recent years as potential sources of infection with L. monocytogenes and there are several report on isolation of this food borne pathogen from fish-processing plants environments [14,37,39,[43][44][45]. Seafood treatment is necessary to prevent food-borne illness.…”

Section: Listeria Monocytogenes Staphylococcus Aureus Clostridium Pmentioning

confidence: 99%

“…L. monocytogenes is a serious threat to consumer health and safety and has been implicated in several deadly outbreaks around the world [1,2]. This organism is halotolerant (up to 28% w/v for short periods), resistant to freezing temperatures, can grow and multiply during refrigeration, where other competing organisms cannot, and is able to survive at low water activity (aw) [9,14,37]. L. monocytogenes is widely distributed in the general environment including fresh water, coastal water and live fish from these areas.…”

Section: Listeria Monocytogenes Staphylococcus Aureus Clostridium Pmentioning

confidence: 99%

“…Pathogenic bacteria associated with seafood can be categorized into three general groups [14]: 1) Bacteria (indigenous bacteria) that belong to the natural microflora of fish (Clostridium botulinum, pathogenic Vibrio spp., Aeromonas hydrophila); 2) Enteric bacteria (non-indigenous bacteria) that are present due to faecal contamination (Salmonella spp., Shigella spp., pathogenic Escherichia coli, Staphylococcus aureus); and 3) bacterial contamination during processing, storage, or preparation for consumption (Bacillus cereus,…”

Section: Bacterial Hazards Associated With Fish and Fish Productsmentioning

confidence: 99%

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Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

Ghanbari¹,

Jami²

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Prevalence and growth of Listeria monocytogenes in naturally contaminated cold-smoked salmon

Cited by 71 publications

References 22 publications

Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates

Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates

Using Predictive Models for the Shelf‐Life and Safety of Seafood

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

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