Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency
Identifieur interne : 001176 ( Main/Merge ); précédent : 001175; suivant : 001177Inactivation 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 :
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.
Links toward previous steps (curation, corpus...)
- to stream PascalFrancis, to step Corpus: 000254
- to stream PascalFrancis, to step Curation: 000122
- to stream PascalFrancis, to step Checkpoint: 000261
Links to Exploration step
Pascal:05-0129124Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency</title><author><name sortKey="Al Holy, M" sort="Al Holy, M" uniqKey="Al Holy M" first="M." last="Al-Holy">M. Al-Holy</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University</s1><s2>Zarqa</s2><s3>JOR</s3><sZ>1 aut.</sZ></inist:fA14><country>Jordanie</country><wicri:noRegion>Zarqa</wicri:noRegion></affiliation></author><author><name sortKey="Ruiter, J" sort="Ruiter, J" uniqKey="Ruiter J" first="J." last="Ruiter">J. Ruiter</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Pullman, Washington 99164-6376</wicri:noRegion></affiliation></author><author><name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M." last="Lin">M. Lin</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Pullman, Washington 99164-6376</wicri:noRegion></affiliation></author><author><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D.-H." last="Kang">D.-H. Kang</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Pullman, Washington 99164-6376</wicri:noRegion></affiliation></author><author><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B." last="Rasco">B. Rasco</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Pullman, Washington 99164-6376</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">INIST</idno><idno type="inist">05-0129124</idno><date when="2004">2004</date><idno type="stanalyst">PASCAL 05-0129124 INIST</idno><idno type="RBID">Pascal:05-0129124</idno><idno type="wicri:Area/PascalFrancis/Corpus">000254</idno><idno type="wicri:Area/PascalFrancis/Curation">000122</idno><idno type="wicri:Area/PascalFrancis/Checkpoint">000261</idno><idno type="wicri:explorRef" wicri:stream="PascalFrancis" wicri:step="Checkpoint">000261</idno><idno type="wicri:doubleKey">0362-028X:2004:Al Holy M:inactivation:of:listeria</idno><idno type="wicri:Area/Main/Merge">001176</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency</title><author><name sortKey="Al Holy, M" sort="Al Holy, M" uniqKey="Al Holy M" first="M." last="Al-Holy">M. Al-Holy</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University</s1><s2>Zarqa</s2><s3>JOR</s3><sZ>1 aut.</sZ></inist:fA14><country>Jordanie</country><wicri:noRegion>Zarqa</wicri:noRegion></affiliation></author><author><name sortKey="Ruiter, J" sort="Ruiter, J" uniqKey="Ruiter J" first="J." last="Ruiter">J. Ruiter</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Pullman, Washington 99164-6376</wicri:noRegion></affiliation></author><author><name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M." last="Lin">M. Lin</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Pullman, Washington 99164-6376</wicri:noRegion></affiliation></author><author><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D.-H." last="Kang">D.-H. Kang</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Pullman, Washington 99164-6376</wicri:noRegion></affiliation></author><author><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B." last="Rasco">B. Rasco</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Pullman, Washington 99164-6376</wicri:noRegion></affiliation></author></analytic><series><title level="j" type="main">Journal of food protection</title><title level="j" type="abbreviated">J. food prot.</title><idno type="ISSN">0362-028X</idno><imprint><date when="2004">2004</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of food protection</title><title level="j" type="abbreviated">J. food prot.</title><idno type="ISSN">0362-028X</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acipenser transmontanus</term><term>Caviar</term><term>Heat</term><term>Inactivation</term><term>Listeria innocua</term><term>Microorganism interrelationships</term><term>Nisin</term><term>Oncorhynchus keta</term><term>Salmon</term><term>Sturgeon</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Inactivation</term><term>Listeria innocua</term><term>Nisine</term><term>Saumon</term><term>Oncorhynchus keta</term><term>Esturgeon</term><term>Acipenser transmontanus</term><term>Interaction microorganisme</term><term>Caviar</term><term>Chaleur</term></keywords></textClass></profileDesc></teiHeader><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></TEI><affiliations><list><country><li>Jordanie</li><li>États-Unis</li></country></list><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></noRegion></country><country name="États-Unis"><noRegion><name sortKey="Ruiter, J" sort="Ruiter, J" uniqKey="Ruiter J" first="J." last="Ruiter">J. Ruiter</name></noRegion><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><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B." last="Rasco">B. Rasco</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Eau/explor/EsturgeonV1/Data/Main/Merge
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001176 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Merge/biblio.hfd -nk 001176 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Eau
|area= EsturgeonV1
|flux= Main
|étape= Merge
|type= RBID
|clé= Pascal:05-0129124
|texte= Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency
}}
| This area was generated with Dilib version V0.6.27. |  |