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Effet de la réfrigération et de la congélation des crevettes sur la survie de Listeria monocytogenes.

Effect of chilling and freezing on the survival of Listeria monocytogenes in shrimps.

Auteurs : JEYASEKARAN G., KARUNASAGAR I.

Type d'article : Article

Résumé

The effect of chilling and freezing on the survival and growth of Listeria monocytogenes in shrimps was investigated. Fresh shrimps (Parapaeneopsis stylifera and Metapenaeus dobsonl) were inoculated with L. monocytogenes (NCTC 1994). The inoculated shrimps were stored under refrigerated (4-7 °C) and frozen conditions (-18 to -20 °C), respectively. Raised counts of L. monocytogenes were observed in chilled shrimps by the 2nd day of storage and thereafter the counts remained very stable throughout the 12-day storage period. The reduction in counts of L. monocytogenes was drastic in shrimps during the first day of frozen storage. Although the listerial load remained almost constant during the initial 30 days of frozen storage, it nearly doubled by the 60th day and came down to the earlier level by the 90th day. The results suggest that L. monocytogenes in shrimps was not completely killed by the process of chilling and freezing.

Détails

  • Titre original : Effect of chilling and freezing on the survival of Listeria monocytogenes in shrimps.
  • Identifiant de la fiche : 2003-2908
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 39 - n. 2
  • Date d'édition : 03/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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