The microbiology of cold smoked salmon

Løvdal, Trond

doi:10.1016/j.foodcont.2015.02.025

Cited by 55 publications

(77 citation statements)

References 176 publications

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“…Spoilage flora in smoked fish is variable and complex and is often dominated by lactic acid bacteria and Enterobacteriaceae , . Mesophilic bacteria significantly increased in both samples during storage (Fig.…”

Section: Resultsmentioning

confidence: 96%

Development of a novel smoke‐flavoured salmon product by sodium replacement using water vapour permeable bags

et al. 2017

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Section: Resultsmentioning

confidence: 96%

Development of a novel smoke‐flavoured salmon product by sodium replacement using water vapour permeable bags

et al. 2017

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“…The prevalence of C. botulinum in cold smoked fish is low. Most outbreaks have been the result of fish being stored without adequate refrigeration (Løvdal, 2015).…”

Section: Clostridium Botulinummentioning

confidence: 99%

Applicability of a food chain analysis on aquaculture of Atlantic salmon to identify and monitor vulnerabilities and drivers of change for the identification of emerging risks

Marvin

Bouzembrak

Asselt

et al. 2019

EFSA Supporting Publications

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The objective of Aquarius project was to test the applicability of a food chain analysis on Atlantic salmon farmed in Norway to identify and monitor vulnerabilities and drivers of change for the identification of emerging risks. To this end, a comprehensive literature review was conducted complemented with expert views collected by on‐line questionnaires and in‐depth interviews. This review provided an overview of the various stages in the supply chain from farm to consumer and the identification of i) existing and emerging human and animal health hazards, ii) vulnerabilities, iii) control measures, iv) drivers of change, and v) related indicators. Next step in the study was to i) complement the list of vulnerabilities followed by a prioritisation using focus group discussions and Failure Mode and Effect Analysis (FMEA) method and ii) link drivers of change acting upon the (prioritised) vulnerabilities and identification of associated indicators and data sources by means of a Delphi method. Based on the experiences obtained with the different methodologies during this project, the Aquarius team considers literature review, and a direct face‐to‐face interaction with experts (in‐depth interviews, focus group discussions and FMEA in a workshop setting) as being most effective regarding output and effort. The comprehensive information collected formed the basis for the methodology to baseline key indicators of the selected vulnerabilities. The methodology proposed comprised a Bayesian Network (BN) that links data sources for indicators and drivers of change to the prioritised vulnerabilities and was demonstrated for salmon health. A Decision Support System (DSS) with such BN integrated was designed. The current BN and DSS could flag an increased exposure of known hazards that may occur due to changes in indicators but new hazards are not identified. The proposed methodology could be used instead to show trends in vulnerabilities, indicators, increased exposure of known hazards and for scenario studies.

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“…Cold‐smoked salmon is often consumed as RTE (ready to eat) food product with no heat treatment (Montazeri, Himelbloom, Oliveira, Leigh, & Crapo, ). Although the processing of salting and smoking of smoked salmon can minimize the risk of food‐borne hazards and spoilage, the microbiology of smoked salmon was still considered in the previous reviews (Arvanitoyannis, ; Løvdal, ; Sikorski & Kałodziejska, ). Previous studies showed that Shewanella putrefaciens ( S. putrefaciens ) has very large spoilage potential in experiments conducted aerobically in medium with cold‐smoked salmon extracts (Gram & Huss, ; Hansen & Huss, ; Stohr, Joffraud, & Leroi, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of gamma radiation combined with cinnamon oil on qualities of smoked salmon slices inoculated with Shewanella putrefaciens

Lyu

Gao

Ding

2018

Food Science & Nutrition

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Smoked salmon slices inoculated with Shewanella putrefaciens were untreated (CK) or treated with 2 kGy gamma radiation (G), 1% (v/v) cinnamon oil (C), or the combination of them (G+C), and then packaged and stored at 4°C for 10 days. Microbiological and physiochemical analyses were then carried out. All treatments showed a better effect on inhibiting the increase in total viable counts, total volatile basic nitrogen, and thiobarbituric acid‐reactive substances than CK, especially the treatment of G+C. In addition, the combination treatment also showed a best effect on retarding the reduction in polyunsaturated fatty acids of salmon samples in all treatments. These results indicated that treatments of gamma radiation and cinnamon oil on salmon samples, especially the combination treatment, can be used to maintain the quality of smoked salmon slices.

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The microbiology of cold smoked salmon

Cited by 55 publications

References 176 publications

Development of a novel smoke‐flavoured salmon product by sodium replacement using water vapour permeable bags

Development of a novel smoke‐flavoured salmon product by sodium replacement using water vapour permeable bags

Applicability of a food chain analysis on aquaculture of Atlantic salmon to identify and monitor vulnerabilities and drivers of change for the identification of emerging risks

Effects of gamma radiation combined with cinnamon oil on qualities of smoked salmon slices inoculated with Shewanella putrefaciens

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