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Behaviour of Listeria monocytogenes and the spoilage microflora in fresh cod fish treated with lysozyme and EDTA.

Author(s) : WANG C., SHELEF L. A.

Type of article: Article

Summary

Fresh raw fillets are immersed for 10 min in de-ionized water at 20 deg C, lysozyme (3 milligrams per millilitre of water), sodium(2) EDTA (5 to 25 milliM) or their mixture. Fish inoculated with L. monocytogenes is stored at 20 deg C for 3 days or at 5 deg C for 17 days. Lysozyme inhibits Listeria but has no effect on natural microflora. EDTA inhibits Listeria and microflora, and prevents the formation of a viscous film.

Details

  • Original title: Behaviour of Listeria monocytogenes and the spoilage microflora in fresh cod fish treated with lysozyme and EDTA.
  • Record ID : 1994-1022
  • Languages: English
  • Source: Food Microbiol. - vol. 9 - n. 3
  • Publication date: 1992

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