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Note de recherche : prévalence et croissance de Listeria sur le saumon fumé naturellement contaminé, pendant une période d'entreposage à 4 °C de 28 jours.

Research Note: prevalence and growth of Listeria on naturally contaminated smoked salmon over 28 days of storage at 4 °C.

Auteurs : LAPPI V. R., HO A., GALL K., et al.

Type d'article : Article

Résumé

Only limited data are available on the growth characteristics of Listeria in naturally contaminated ready-to-eat foods. To evaluate Listeria contamination patterns and growth in smoked salmon, 72 smoked salmon product samples from two processing plants were tested for Listeria spp. and L. monocytogenes. Samples were divided into four approximately equal portions: one portion was tested on receipt, and the other three were vacuum sealed and stored at 4 °C for 7, 14, and 28 days. Testing was performed using both an enrichment procedure and direct plating. Five samples were positive for Listeria spp., including one sample that was positive for L. monocytogenes. Most samples yielded only sporadic positive results among the portions tested on days 0, 7, 14, and 28. Only one sample contained Listeria spp. in numbers above the detection limit for enumeration. Overall, the data indicate that there is considerable heterogeneity in Listeria spp. distribution within a single positive smoked fish sample. Even with refrigerated storage for 28 days, none of the naturally contaminated samples reached Listeria spp. numbers higher than 100 CFU/g, which indicates that Listeria growth was limited within a 4-week storage period. However, because of the apparent heterogeneity of Listeria distribution of growth data collected on naturally contaminated samples is difficult.

Détails

  • Titre original : Research Note: prevalence and growth of Listeria on naturally contaminated smoked salmon over 28 days of storage at 4 °C.
  • Identifiant de la fiche : 2005-0287
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 67 - n. 5
  • Date d'édition : 05/2004

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