The possible effect of a sanitization program on intraspecies differentiation of Listeria monocytogenes strains isolated from a fish processing plant

Medrala, D.; Dąbrowski, W.; Czekajło-Kołodziej, Urszula; Daczkowska-Kozon, E.; Koronkiewicz, A.; Augustynowicz, Ewa; Manzano, Marisa

doi:10.1078/1438-4639-00243

Cited by 8 publications

(2 citation statements)

References 23 publications

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“…Aquatic food products are considered to be potential causes of listeriosis (Loncarevic and others 1997; Farber and others 2000). Aquatic food products can be contaminated with L. monocytogenes at levels estimated as high as 25% for frozen seafood, raw fish, and smoked salmon (Weagant and others 1988; Caserio and others 1989; Jemmi 1990; Norton and others 2000; Hoffman and others 2003), 17% for vacuum‐packed crawfish tails (a product similar to cooked, peeled shrimp; see McCarthy 1997), 2% to 30% for raw finfish destined for smoking (Eklund and others 1995; Norton and others 2000; Hoffman and others 2003; Medrala and others 2003), 12% for raw shellfish (Jeyasekaran and others 1996), and 8% for raw crab (Rawles and others 1995). Some studies indicate that contamination of cold smoked salmon and cooked fish products ranged from 6% to 36%, with FDA/USDA risk assessments estimating 15% contamination for smoked fish (Guyer and Jemmi 1991; Ben Embarek 1994; Heinitz and Johnson 1998; Anonymous 2001).…”

Section: Introductionmentioning

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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Section: Introductionmentioning

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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“…Thus, mutations resulting in antibiotic resistance are much more likely to occur than mutations resulting in acquired resistance to biocides. Some researchers (Aase and others 2000; Lunden and others 2003; Medrala and others 2003) have suggested that persistence of some bacteria in the food processing environment can be associated with sanitizer resistance, while others (Earnshaw and Lawrence 1998; Heir and others 2004a; Holah and others 2002) have discounted such a relationship.…”

Section: Resistance In Other Areas Of Investigationmentioning

confidence: 99%

Antimicrobial Resistance: Implications for the Food System

Doyle¹,

Busta

Cords

et al. 2006

Comp Rev Food Sci Food Safe

105

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The safety of food worldwide remains challenged by the potential for emergence of new pathogens and re‐emergence of known pathogens. Microorganisms have an inherent ability to evolve—to mutate and adapt to environmental stressors—allowing them to survive otherwise lethal conditions. The Institute of Food Technologists (IFT),1 the 22000‐member nonprofit scientific and educational society, convened a panel of internationally renowned experts to address the concern that the use of antimicrobials in food production, manufacturing, and elsewhere may lead to the emergence of foodborne pathogens that are resistant to antimicrobials, thus compromising the ability to subsequently control them, whether in production agriculture, food processing, or human medicine. The outcome of the panel's deliberations is presented in this Expert Report. IFT's objective for this Expert Report is to increase the understanding—among IFT members, senior policy officials, and other interested groups—of the state of the science on the public health impact of the use of antimicrobials in the food system, and development and control of antimicrobial resistance. This report is the fourth Expert Report produced by IFT.

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Molecular Subtyping Methods for Listeria monocytogenes

Lomonaco

Nucera

2014

DNA Methods in Food Safety

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The possible effect of a sanitization program on intraspecies differentiation of Listeria monocytogenes strains isolated from a fish processing plant

Cited by 8 publications

References 23 publications

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

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

Antimicrobial Resistance: Implications for the Food System

Molecular Subtyping Methods for Listeria monocytogenes

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