Survival of Aeromonas hydrophila and Listeria monocytogenes on fresh vegetables stored under moderate vacuum

Aytaç, S. A.; Gorris, L.G.M.

doi:10.1007/bf00327956

Cited by 23 publications

(7 citation statements)

References 4 publications

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“…This suggests that the presence of endogeneous microflora on trout can inhibit the growth of Listeria sp. Similar results have been observed in studies of minimally processed vegetable samples showing an inhibitory effect of endogeneous microflora on L. monocytogenes (Bennik et al, 1996;Aytaç and Gorris, 1994;Carlin and Nguyen-the, 1994). Randell et al (1997) found that the sensory quality of packed trout fillets gradually becomes unfit during an 11-day storage at 2°C regardless of the gas-packaging methods.…”

Section: Discussionsupporting

confidence: 80%

Effect of Different Packaging Methods and Storage Temperatures on the Growth ofListeria monocytogenesin Raw and Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

Shin

Kang

Rasco

2008

Journal of Aquatic Food Product Technology

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The effect of packaging methods on the growth of Listeria monocytogenes (ATCC 19114, 7644, 19113) at 3°C and 7°C in fresh and hot smoked trout (Onchorynchus mykiss) were monitored for 30 d. Samples were packaged under an air, nitrogen, vacuum, or nitrogen gas flush with vacuum atmosphere. The strains of L. monocytogenes tested did not grow in raw trout at 3°C, but grew at 7°C from log 2 to 4 cfu/g after 10 days storage. The number of spoilage microbes increased substantially during storage at 7°C, causing changes in aroma that make the product unacceptable after 5 to 10 days. L. monocytogenes did not grow on hot smoked trout at 3°C, but increased to log 7 cfu/g at 7°C during storage. Aerobic microflora grew slowly at 3 and 7°C in the smoked trout, and sensory quality remained within an acceptable range under both temperature conditions. Because of the sensory changes associated with decomposition, consumers would most likely consider MAP packaged fresh trout, but not necessarily smoked trout, held at 7°C to be spoiled before L. monocytogenes levels would become high enough (e.g., 1,000 cfu/g or higher) to pose a food safety risk.

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Section: Discussionsupporting

confidence: 80%

Effect of Different Packaging Methods and Storage Temperatures on the Growth ofListeria monocytogenesin Raw and Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

Shin

Kang

Rasco

2008

Journal of Aquatic Food Product Technology

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“…It is likely that both nisin and LG have the potential to reduce some spoilage bacteria individually; however, in a mixed population on a dynamic food product, their effect may be inconclusive. However, it may be that endogenous bacteria could inhibit the growth of L. monocytogenes in smoked trout (Shin et al, ) and vegetables (Aytac & Gorris, ).…”

Section: Discussionmentioning

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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“…Another possible explanation of growth retardation of L. monocytogenes in salmon roe could be the presence of endogenous microflora. The inhibitory effects of competitive microflora against L. monocytogenes were observed in studies involving minimally processed vegetable samples (Aytaç and Gorris 1994; Carlin and Nguyen‐the 1994; Bennik and others 1996) and seafood samples (Brillet and others 2005). Lactic acid bacteria are known to inhibit L. monocytogenes (Pucci and others 1988; Schillinger and Lucke 1989; Nilsson and others 1999; Amézquita and Brashears 2002).…”

Section: Discussionmentioning

confidence: 99%

Effect of Water Phase Salt Content and Storage Temperature on Listeria monocytogenes Survival in Chum Salmon (Oncorhynchus keta) Roe and Caviar (Ikura)

Shin

Rasco

2007

Journal of Food Science

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Salmon caviar, or ikura, is a ready-to-eat food prepared by curing the salmon roe in a brine solution. Other seasonings or flavorants may be added, depending upon the characteristics of the product desired. Listeria monocytogenes growth is a potential risk, since it can grow at high salt concentrations (>10%) and in some products at temperatures as low as 3 degrees C. Ikura was prepared from chum salmon (Oncorhynchus keta) roe by adding food-grade NaCl to yield water phase salt contents (WPS) of 0.22% (no added salt), 2.39%+/- 0.18%, 3.50%+/- 0.19%, and 4.36%+/- 0.36%. A cocktail containing L. monocytogenes (ATCC 19114, 7644, 19113) was incorporated into the ikura at 2 inoculum levels (log 2.4 and 4.2 CFU/g), and stored at 3 or 7 degrees C for up to 30 d. L. monocytogenes was recovered by plating onto modified Oxford media. Aerobic microflora were analyzed on plate count agar. Samples were tested at 0, 5, 10, 20, and 30 d. L. monocytogenes did not grow in chum salmon ikura held at 3 degrees C during 30 d at any salt level tested; however, the addition of salt at these levels did little to inhibit Listeria growth at 7 degrees C and counts reached 5 to 6 logs CFU/g. Components in the salmon egg intracellular fluid appear to inhibit the growth of L. monocytogenes. Total aerobic microflora levels were slightly lower in products with higher salt contents. These results indicate that temperature control is critical for ikura and similar products, but that products with lower salt contents can be safe, as long as good refrigeration is maintained.

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Survival of Aeromonas hydrophila and Listeria monocytogenes on fresh vegetables stored under moderate vacuum

Cited by 23 publications

References 4 publications

Effect of Different Packaging Methods and Storage Temperatures on the Growth ofListeria monocytogenesin Raw and Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

Effect of Different Packaging Methods and Storage Temperatures on the Growth ofListeria monocytogenesin Raw and Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

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

Effect of Water Phase Salt Content and Storage Temperature on Listeria monocytogenes Survival in Chum Salmon (Oncorhynchus keta) Roe and Caviar (Ikura)

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