Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Nitrite and Packaging Method

1994 ◽  
Vol 57 (2) ◽  
pp. 114-119 ◽  
Author(s):  
GRETCHEN PELROY ◽  
MARK PETERSON ◽  
ROHINEE PARANJPYE ◽  
JAMIE ALMOND ◽  
MEL EKLUND
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Storage Time ◽  
Inoculum Size ◽  
Water Phase ◽  
Naturally Occurring ◽  
Smoked Salmon ◽  
Nacl Concentration

The behavior of Listeria monocytogenes in relation to sodium nitrite (NaNO2) in combination with sodium chloride (NaCl) was evaluated in cold-process (smoked) salmon during storage at 5 or 10°C in either oxygen-permeable film or vacuum-sealed impermeable film. Salmon slices containing either 3 or 5% water-phase NaCl, with or without 190–200 ppm of NaNO2, were inoculated with 10 or 327 CFU/g (150 or 4.9 × 103 CFU/15-g sample) of strain Scott A. The inhibitory contribution of NaNO2 was relative to inoculum size, storage time and temperature, packaging method, and concentration of NaCl. There was less growth of L. monocytogenes in vacuum-packaged samples as compared to those packaged in oxygen-permeable film. The most inhibition was achieved in vacuum-packaged products stored at 5°C, where NaNO2 in combination with 5% water-phase NaCl prevented any increase in a 10 CFU/g-inoculum during 34 d storage. At 10°C, inhibition was initially enhanced by NaNO2, but by 32 d L. monocytogenes populations had increased from a 10 CFU/g-inoculum to the range of 106 CFU/g in vacuum-packaged products and 108 CFU/g in permeable-film packaged products, regardless of NaNO2 or NaCl concentration. Growth of naturally occurring aerobic microorganisms was also inhibited by NaNO2 but to a lesser degree than L. monocytogenes.

Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Lactate

1994 ◽  
Vol 57 (2) ◽  
pp. 108-113 ◽  
Author(s):  
GRETCHEN A. PELROY ◽  
MARK E. PETERSON ◽  
PAUL J. HOLLAND ◽  
MEL W. EKLUND
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Sodium Lactate ◽  
The Other ◽  
Water Phase ◽  
Smoked Salmon ◽  
Total Inhibition

Comminuted raw salmon containing various concentrations and combinations of sodium lactate, sodium chloride, and sodium nitrite was inoculated with 10 Listeria monocytogenes cells per g (150 cells/15-g sample), vacuum-packaged in oxygen-impermeable film and stored at 5 or 10°C. Samples were examined for growth of L. monocytogenes and total aerobic microorganisms at specific intervals for up to 50 d. Sodium lactate exhibited a concentration-dependent antilisterial effect that was enhanced by nitrite and/or increased concentrations of NaCl. At 5°C, total inhibition of L monocytogenes was achieved for up to 50 d by 2% sodium lactate in combination with 3% water-phase NaCl. At 10°C, total inhibition was achieved for up to 35 d by 3% sodium lactate in combination with 3% water-phase NaCl, or by 2% sodium lactate in combination with 125 ppm sodium nitrite and 3% water-phase NaCl. Sodium lactate and the other additives also inhibited growth of the aerobic microflora but to a lesser degree than L. monocytogenes.

Parameters for Control of Listeria monocytogenes in Smoked Fishery Products: Sodium Chloride and Packaging Method

1993 ◽  
Vol 56 (11) ◽  
pp. 938-943 ◽  
Author(s):  
MARK E. PETERSON ◽  
GRETCHEN A. PELROY ◽  
ROHINEE N. PARANJPYE ◽  
FRANK T. POYSKY ◽  
JAMIE S. ALMOND ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Vacuum Packaging ◽  
Water Phase ◽  
Smoked Fish ◽  
Rate Of Growth ◽  
A Cells ◽  
Smoked Salmon ◽  
Nacl Concentration ◽  
Fishery Products

The behavior of Listeria monocytogenes (10 Scott A cells per g) in cold-process (smoked) salmon containing 3, 5, or 6% water-phase NaCl was evaluated during 30 to 40 d storage at 5 or 10°C in either oxygen-permeable film or vacuum-sealed impermeable film. At 10°C, L. monocytogenes grew to 106 to 108 CFU/g by the second week, with no differences attributed to NaCl concentration except for an initial lag in the 6% NaCl samples. Vacuum packaging suppressed growth of L. monocytogenes by 10- to 100-fold in samples with 3 or 5% NaCl. Inhibition related to NaCl concentration was most apparent at 5°C and L. monocytogenes populations were held below 102 CFU/g by 6% NaCl. Growth of a 327 CFU/g inoculum was about 10-fold greater than a 10 CFU/g inoculum at 10°C and 100-fold greater at 5°C. Growth of two strains isolated from naturally contaminated, commercially prepared, cold-smoked fish did not differ from Scott A. The use of sugar in the product did not influence growth of L. monocytogenes. Maximum populations of aerobic microorganisms reached at 5 and 10°C were similar, although the rate of growth was somewhat delayed at 5°C, and some inhibition was shown by 5 and 6% NaCl and by vacuum packaging.

Incidence and Survival of Listeria monocytogenes in Ready-To-Eat Seafood Products

1997 ◽  
Vol 60 (4) ◽  
pp. 372-376 ◽  
Author(s):  
SUSAN A. MCCARTHY
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Plate Count ◽  
Standard Plate Count ◽  
Smoked Salmon ◽  
Standard Plate ◽  
Seafood Products ◽  
Survival And Growth

The effects of processing and postprocess storage conditions on the incidence and survival of Listeria monocytogenes on crawfish (Procambaris sp.), crabmeat (Callinectus sapidus), and smoked salmon (Salmo salar) were evaluated. L. monocytogenes was recovered from 3% of whole boiled market crawfish samples and 17% of frozen vacuum-packaged partially cooked crawfish tail meat, but not from boiled crabmeat or smoked salmon. Contamination was most likely due to postprocess handling as commonly used methods of cooking (5 min boil or 20 min steep) reduced L. monocytogenes to nondetectable levels in laboratory-contaminated crawfish. In postprocess storage temperature abuse studies, cooked whole crawfish were inoculated internally and externally with 3.0 log CFU of L. monocytogenes per g and incubated at 22 or 30°C for 6 h. The greatest increase in numbers of cells, 1.9 log CFU/g (determined by standard plate count), occurred at 30°C on externally contaminated crawfish. There was little change in numbers of L. monocytogenes during cold storage (6°C, 5 days; −20°C, 15 days). There was little change in cell numbers associated with products stored at 22 or −20°C. At 6°C, numbers of cells associated with crabmeat increased by 3.8 log MPN/g after 6 days; however, there was no increase in numbers of cells associated with salmon. The results show that the survival and growth characteristics of L. monocytogenes are dependent on storage time and temperature and the nature of the seafood product.

Comparison of Selective Direct Plating Media for Enumeration and Recovery of L. monocytogenes from Cold-process (smoked) Fish

1992 ◽  
Vol 55 (11) ◽  
pp. 905-909 ◽  
Author(s):  
ROHINEE N. PARANJPYE ◽  
GRETCHEN A. PELROY ◽  
MARK E. PETERSON ◽  
FRANK T. POYSKY ◽  
PAUL J. HOLLAND ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Lithium Chloride ◽  
Indicator System ◽  
Water Phase ◽  
Direct Plating ◽  
Selective Media ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Selective Agar ◽  
Added Salt

Three selective media were evaluated for direct plating recovery and enumeration of Listeria monocytogenes in the presence of high levels of a variety of microorganisms occurring on cold-process (smoked) salmon products. Sliced salmon was brined to contain either no added salt, 3, or 5% water-phase NaCl, or 3 or 5% NaCl plus 140 ppm NaNO2. The slices were packaged in oxygen-permeable film or sealed under vacuum in oxygen-impermeable film, and stored at 10°C or 5°C until total microbial loads reached 106 to 109 CFU/g. Oxford formulation of Listeria selective agar and Lee's modification of Listeria selective agar achieved quantitative recovery of 102 cells per ml of L. monocytogenes strain Scott A in the presence of diluted slurries of these fish containing 104 to 108 CFU/ml of background organisms. A modification of lithium chloride-phenylethanol-moxalactam agar containing an iron-esculin indicator system sometimes failed because of interfering growth by the background microflora.

Lethality of Carrot Juice to Listeria monocytogenes as Affected by pH, Sodium Chloride and Temperature

1994 ◽  
Vol 57 (6) ◽  
pp. 470-474 ◽  
Author(s):  
LARRY R. BEUCHAT ◽  
ROBERT E. BRACKETT ◽  
MICHAEL P. DOYLE
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Incubation Temperature ◽  
Inhibitory Effect ◽  
Carrot Juice ◽  
Naturally Occurring ◽  
Survival And Growth ◽  
Ph Range ◽  
Influence Of Ph

The influence of pH and sodium chloride (NaCl) on survival and growth of Listeria monocytogenes in carrot juice was determined. Lethal and inhibitory effect over a 48-h period were greatest in a pH range of 5.0 to 6.4. The order of lethality and inhibition was 10% > 1% > 100% > 0.1% juice concentrations and increased as the incubation temperature was reduced from 20 to l2°C, and again from 12 to 5°C. At concentrations up to 5%, NaCl protected against inactivation of L. monocytogenes in carrot juice. This effect was most pronounced in 10% juice incubated at 5 or l2°C. Populations of naturally occurring aerobic mesophiles in carrot juice were generally unaffected by pH or NaCl content. The effectiveness of carrot juice as an antilisterial ingredient in food has yet to be determined.

scholarly journals Transcriptomic Analysis of the Adaptation of Listeria monocytogenes to Growth on Vacuum-Packed Cold Smoked Salmon

2015 ◽  
Vol 81 (19) ◽  
pp. 6812-6824 ◽  
Author(s):  
Silin Tang ◽  
Renato H. Orsi ◽  
Henk C. den Bakker ◽  
Martin Wiedmann ◽  
Kathryn J. Boor ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Molecular Mechanisms ◽  
Growth Parameters ◽  
Differential Expression Analysis ◽  
Foodborne Pathogen ◽  
Brain Heart Infusion ◽  
Enrichment Analysis ◽  
Water Phase ◽  
Content Type ◽  
Smoked Salmon

ABSTRACTThe foodborne pathogenListeria monocytogenesis able to survive and grow in ready-to-eat foods, in which it is likely to experience a number of environmental stresses due to refrigerated storage and the physicochemical properties of the food. Little is known about the specific molecular mechanisms underlying survival and growth ofL. monocytogenesunder different complex conditions on/in specific food matrices. Transcriptome sequencing (RNA-seq) was used to understand the transcriptional landscape ofL. monocytogenesstrain H7858 grown on cold smoked salmon (CSS; water phase salt, 4.65%; pH 6.1) relative to that in modified brain heart infusion broth (MBHIB; water phase salt, 4.65%; pH 6.1) at 7°C. Significant differential transcription of 149 genes was observed (false-discovery rate [FDR], <0.05; fold change, ≥2.5), and 88 and 61 genes were up- and downregulated, respectively, in H7858 grown on CSS relative to the genes in H7858 grown in MBHIB. In spite of these differences in transcriptomes under these two conditions, growth parameters forL. monocytogeneswere not significantly different between CSS and MBHIB, indicating that the transcriptomic differences reflect howL. monocytogenesis able to facilitate growth under these different conditions. Differential expression analysis and Gene Ontology enrichment analysis indicated that genes encoding proteins involved in cobalamin biosynthesis as well as ethanolamine and 1,2-propanediol utilization have significantly higher transcript levels in H7858 grown on CSS than in that grown in MBHIB. Our data identify specific transcriptional profiles ofL. monocytogenesgrowing on vacuum-packaged CSS, which may provide targets for the development of novel and improved strategies to controlL. monocytogenesgrowth on this ready-to-eat food.

Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

2017 ◽  
Vol 23 (3) ◽  
pp. 277-288 ◽  
Author(s):  
Carla María Blanco-Lizarazo ◽  
Rubén Betancourt-Cortés ◽  
Angélica Lombana ◽  
Katerine Carrillo-Castro ◽  
Indira Sotelo-Díaz
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Atpase Activity ◽  
Sodium Nitrite ◽  
Storage Time ◽  
Sodium Lactate ◽  
Activity Inhibition ◽  
Thyme Essential Oil ◽  
Sensory Analyses ◽  
Quantitative Descriptive

The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃ for 41 days and at 30 ℃ for 14 days. The changes in the colour profile were performed during storage time at 8 ℃. Quantitative descriptive sensory analyses were performed after two days at 4 ℃. At 8 ℃, the treatments with the highest inhibition on L. monocytogenes were L and N, without significant differences. In turn, at 30 ℃, the bacterium was most inhibited with treatment L, followed by T1 and N, without significant differences. A 44.1% and 19% inhibition of ATPase activity was detected in L and T1 treatments, respectively. At 8 ℃ and 30 ℃, malonaldehydes content was not different between the treatments. N presented the highest values of a* and concentration of metmyoglobin after 41 days at 8 ℃. The panel detected differences between T1 and N for the aroma in the descriptors spices and herbal.

Inhibition of Clostridium botulinum Types A and E Toxin Formation by Sodium Nitrite and Sodium Chloride in Hot-Process (Smoked) Salmon

1982 ◽  
Vol 45 (9) ◽  
pp. 833-841 ◽  
Author(s):  
G. A. PELROY ◽  
M. W. EKLUND ◽  
R. N. PARANJPYE ◽  
E. M. SUZUKI ◽  
M. E. PETERSON
Keyword(s):  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Storage Time ◽  
Type A ◽  
Toxin Production ◽  
Nitrite Concentration ◽  
Salt Level ◽  
Smoked Salmon ◽  
Residual Nitrite ◽  
Toxin Formation

Sodium nitrite and NaCl were evaluated as inhibitors of outgrowth and toxin production by Clostridium botulinum types A and E in abuse-stored (25°C) hot-process salmon. Salmon steaks were brined in NaCl or NaCl plus NaNO2 and inoculated intramuscularly with spores. Steaks were then heated in a simulated hot-smoke process to internal temperatures of 62.8 to 76.7°C (145 to 170°F) for the final 30 min of a 3- to 4-h process, packaged in oxygen-impermeable film and stored at 25°C. During 7 days of storage, toxin production in steaks inoculated with 102 spores per g was inhibited by more than 3.8% water-phase NaCl for type E and 6.1% for type A. Presence of nitrite substantially reduced the salt level required to prevent toxin production. When steaks had more than 100 ppm NaNO2, only 2.5% NaCl inhibited type E toxin production; 150 ppm NaNO2 and 3.5% NaCl inhibited production of type A toxin. When storage time was lengthened to 14 days or the spore inoculum increased to 104 spores per g, more salt and nitrite were required for inhibition. Residual nitrite in samples stored under refrigeration (3.3°C) did not change during 22 days of storage. Under abuse temperature (25°C), residual nitrite decreased to less than 6 ppm by the 14th day in all samples tested regardless of the original nitrite concentration.

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