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Survival of Listeria innocua and Listeria monocytogenes in muscle of cod (Gadus morhua L.) during salt-curing and growth during chilled storage of rehydrated product.

Author(s) : LORENTZEN G., OLSON R. L., BJØRKEVOLL I., et al.

Type of article: Article

Summary

The aim of this work was to study survival of Listeria innocua and Listeria monocytogenes in muscle of cod during salt-curing and growth during chilled storage of the rehydrated product. Fresh cod was inoculated with L. innocua and L. monocytogenes at different levels before salt-curing. After salt-curing and rehydration, the levels were within 1 log10 CFU/g lower than prior to salt-curing in all experiments. During the first 5 days of storage after rehydration, growth of L. innocua was observed in 1 out of 5 experiments at 4°C, but a 10-100-fold increase were observed in all experiments from day 5 to day 10. The growth started earlier and was more rapid when samples were stored at 7°C. Growth of L. monocytogenes at 4°C appeared to start earlier than for L. innocua, but a 10-100-fold increase was observed also for this bacterium. The lag phases in rehydrated products were longer than in experiments with cod muscle juice. The differences could be explained by a different level of salt stress. This work demonstrates that long term exposure to very high salt concentrations does not eliminate Listeria spp., and that Listeria being present in the fish prior to salt-curing can recover and grow in rehydrated salt-cured cod during chilled storage. [Reprinted with permission from Elsevier. Copyright, 2009].

Details

  • Original title: Survival of Listeria innocua and Listeria monocytogenes in muscle of cod (Gadus morhua L.) during salt-curing and growth during chilled storage of rehydrated product.
  • Record ID : 2010-0854
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 3
  • Publication date: 2010/03
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2009.06.012

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