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Control of growth and survival of Listeria monocytogenes on smoked salmon by a combined potassium lactate and sodium diacetate mixture and freezing stress during refrigeration and frozen storage.

Author(s) : YOON K. S., BURNETTE C. N., ABOU-ZEID K. A., et al.

Type of article: Article

Summary

The authors evaluated the antimicrobial effects of different levels of a potassium lactate (PL) plus sodium diacetate (SDA) mixture against the growth and survival of Listeria monocytogenes Scott A inoculated onto smoked salmon stored at 4, 10, and -20 °C. The effect of freezing stress on the growth kinetics of L. monocytogenes Scott A on smoked salmon at 4 and 10 °C was also investigated. The use of PL+SDA at all tested levels completely inhibited the growth of L. monocytogenes Scott A on smoked salmon stored for 32 days at 4 °C. It also delayed the growth of L. monocytogenes Scott A on smoked salmon stored at 10°C for up to 11 days, but a listeriostatic effect was only observed with 5% PURASAL P Opti.Form 4 at 10 °C after 11 days. Addition of PL+SDA at all tested levels decreased the surviving populations of L. monocytogenes Scott A on smoked salmon during a 10-month frozen storage period at -20 °C. Freezing stress significantly extended the lag time and delayed the growth of L. monocytogenes Scott A at both 4 and 10 °C. However, the effect of freezing stress was more significant at 4 than at 10 °C, indicating the importance of temperature control of smoked salmon during the retail storage period.

Details

  • Original title: Control of growth and survival of Listeria monocytogenes on smoked salmon by a combined potassium lactate and sodium diacetate mixture and freezing stress during refrigeration and frozen storage.
  • Record ID : 2005-1365
  • Languages: English
  • Source: Journal of Food Protection - vol. 67 - n. 11
  • Publication date: 2004/11

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