Behavior of Listeria spp. in Smoked Fish Products Affected by Liquid Smoke, NaCl Concentration, and Temperature
Abstract:The growth, survival, and death of Listeria monocytogenes were studied in a synthetic medium as a function of temperature, NaCl content, and amount of liquid smoke, and the findings were validated in smoked fish products. The smoke preservative compound was simulated by adding liquid smoke, and the concentration was expressed as phenol concentration. The growth of L. monocytogenes was limited at a temperature as low as 4°C or at a phenol concentration as high as 20 ppm. The predicted values were obtained using a mathematical model established in liquid medium in a previous study. They accurately fit values observed in L. monocytogenes challenge tests on smoked fish. After 21 days of storage the deviation between the predicted and experimental values was within 0.5 log for 60% of the data. This model may be useful in predicting Listeria contamination in smoked fish. Moreover, this study emphasizes the importance of phenol concentration to control the growth of Listeria spp. in smoked food products.
Document Type: Research Article
Affiliations: 1: Institut Pasteur de Lille, 1 rue du Professeur Calmette BP 245, 59019 Lille Cedex, France 2: Laboratoire de Génie des Procédés et de Technologie Alimentaires, I.N.R.A., France 3: Institut Français de Recherche pour l'Exploitation de la Mer, France 4: Laboratoire de Microbiologie Fondamentale et Appliquée de l'Université des Sciences et Techniques de Lille, France
Publication date: November 1, 1998
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