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Contrôle de la croissance et de la survie de Listeria monocytogenes sur le saumon fumé avec un mélange de lactate de potassium et de diacétate de sodium et le stress dû à la congélation lors de la réfrigération et de l'entreposage frigorifique.

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.

Auteurs : YOON K. S., BURNETTE C. N., ABOU-ZEID K. A., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : 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.
  • Identifiant de la fiche : 2005-1365
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 67 - n. 11
  • Date d'édition : 11/2004

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