Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency
Identifieur interne : 001124 ( Main/Exploration ); précédent : 001123; suivant : 001125Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency
Auteurs : M. Al-Holy [Jordanie] ; J. Ruiter [États-Unis] ; M. Lin [États-Unis] ; D.-H. Kang [États-Unis] ; B. Rasco [États-Unis]Source :
- Journal of food protection [ 0362-028X ] ; 2004.
Descripteurs français
- Pascal (Inist)
English descriptors
- KwdEn :
- Acipenser transmontanus, Animals, Anti-Bacterial Agents (pharmacology), Caviar, Colony Count, Microbial, Fish Products (microbiology), Fish Products (standards), Fishes, Food Handling (methods), Food Microbiology, Food Preservation (methods), Food-Processing Industry, Heat, Hot Temperature, Inactivation, Listeria (drug effects), Listeria (growth & development), Listeria innocua, Microorganism interrelationships, Nisin, Nisin (pharmacology), Oncorhynchus keta, Salmon, Salmon (microbiology), Sturgeon.
- MESH :
- chemical , pharmacology : Anti-Bacterial Agents, Nisin.
- drug effects : Listeria.
- growth & development : Listeria.
- methods : Food Handling, Food Preservation.
- microbiology : Fish Products, Salmon.
- standards : Fish Products.
- Animals, Colony Count, Microbial, Fishes, Food Microbiology, Food-Processing Industry, Hot Temperature.
Abstract
Recent regulatory concerns about the presence of the pathogen Listeria monocytogenes in ready-to-eat aquatic foods such as caviar has prompted the development of postpackaging pasteurization processes. However, caviar is heat labile, and conventional pasteurization processes affect the texture, color, and flavor of these foods negatively. In this study, chum salmon (Oncorhynchus keta, 2.5% total salt) caviar or ikura and sturgeon (Acipenser transmontanus, 3.5% total salt) caviar were inoculated with three strains of Listeria innocua in stationary phase at a level of more than 107 CFU/g. L. innocua strains were used because they exhibit an equivalent response to L. monocytogenes for many physicochemical processing treatments, including heat treatment. The products were treated by immersion in 500 lU/ml nisin solution and heat processed (an 8-D process without nisin or a 4-D process with 500 lU/ml nisin) in a newly developed radio frequency (RF; 27 MHz) heating method at 60, 63, and 65°C. RF heating along with nisin acted synergistically to inactivate L. innocua cells and total mesophilic microorganisms. In the RF-nisin treatment at 65°C, no surviving L. innocua microbes were recovered in sturgeon caviar or ikura. The come-up times in the RF-heated product were significantly lower compared with the water bath-heated caviar at all treatment temperatures. The visual quality of the caviar products treated by RF with or without nisin was comparable to the untreated control.
Affiliations:
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Le document en format XML
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<term>Anti-Bacterial Agents (pharmacology)</term>
<term>Caviar</term>
<term>Colony Count, Microbial</term>
<term>Fish Products (microbiology)</term>
<term>Fish Products (standards)</term>
<term>Fishes</term>
<term>Food Handling (methods)</term>
<term>Food Microbiology</term>
<term>Food Preservation (methods)</term>
<term>Food-Processing Industry</term>
<term>Heat</term>
<term>Hot Temperature</term>
<term>Inactivation</term>
<term>Listeria (drug effects)</term>
<term>Listeria (growth & development)</term>
<term>Listeria innocua</term>
<term>Microorganism interrelationships</term>
<term>Nisin</term>
<term>Nisin (pharmacology)</term>
<term>Oncorhynchus keta</term>
<term>Salmon</term>
<term>Salmon (microbiology)</term>
<term>Sturgeon</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term>
<term>Nisin</term>
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<keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Listeria</term>
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<term>Food Preservation</term>
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<keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Fish Products</term>
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<term>Food Microbiology</term>
<term>Food-Processing Industry</term>
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<term>Acipenser transmontanus</term>
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<front><div type="abstract" xml:lang="en">Recent regulatory concerns about the presence of the pathogen Listeria monocytogenes in ready-to-eat aquatic foods such as caviar has prompted the development of postpackaging pasteurization processes. However, caviar is heat labile, and conventional pasteurization processes affect the texture, color, and flavor of these foods negatively. In this study, chum salmon (Oncorhynchus keta, 2.5% total salt) caviar or ikura and sturgeon (Acipenser transmontanus, 3.5% total salt) caviar were inoculated with three strains of Listeria innocua in stationary phase at a level of more than 10<sup>7</sup>
CFU/g. L. innocua strains were used because they exhibit an equivalent response to L. monocytogenes for many physicochemical processing treatments, including heat treatment. The products were treated by immersion in 500 lU/ml nisin solution and heat processed (an 8-D process without nisin or a 4-D process with 500 lU/ml nisin) in a newly developed radio frequency (RF; 27 MHz) heating method at 60, 63, and 65°C. RF heating along with nisin acted synergistically to inactivate L. innocua cells and total mesophilic microorganisms. In the RF-nisin treatment at 65°C, no surviving L. innocua microbes were recovered in sturgeon caviar or ikura. The come-up times in the RF-heated product were significantly lower compared with the water bath-heated caviar at all treatment temperatures. The visual quality of the caviar products treated by RF with or without nisin was comparable to the untreated control.</div>
</front>
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<affiliations><list><country><li>Jordanie</li>
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<tree><country name="Jordanie"><noRegion><name sortKey="Al Holy, M" sort="Al Holy, M" uniqKey="Al Holy M" first="M." last="Al-Holy">M. Al-Holy</name>
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<country name="États-Unis"><noRegion><name sortKey="Ruiter, J" sort="Ruiter, J" uniqKey="Ruiter J" first="J." last="Ruiter">J. Ruiter</name>
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<name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D.-H." last="Kang">D.-H. Kang</name>
<name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M." last="Lin">M. Lin</name>
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