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Control of Growth and Survival of Listeria monocytogenes on Smoked Salmon by Combined Potassium Lactate and Sodium Diacetate and Freezing Stress during Refrigeration and Frozen Storage

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In this study, we 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 (1.5, 3.3, and 5% of a 60% commercial solution of PURASAL P Opti. Form 4) completely inhibited the growth of L. monocytogenes Scott A on smoked salmon stored at 4°C during 32 days of storage. 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 observed only 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 10 months of frozen storage at –20°C. Freezing stress significantly (P < 0.001) 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°C than at 10°C, indicating the importance of temperature control of smoked salmon during the retail storage period.

Document Type: Research Article

Affiliations: 1: Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853 2: Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA

Publication date: November 1, 2004

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