Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency.
Identifieur interne : 000130 ( Ncbi/Merge ); précédent : 000129; suivant : 000131Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency.
Auteurs : M. Al-Holy [États-Unis] ; J. Ruiter ; M. Lin ; D H Kang ; B. RascoSource :
- Journal of food protection [ 0362-028X ] ; 2004.
English descriptors
- KwdEn :
- Animals, Anti-Bacterial Agents (pharmacology), Colony Count, Microbial, Fish Products (microbiology), Fish Products (standards), Fishes, Food Handling (methods), Food Microbiology, Food Preservation (methods), Food-Processing Industry, Hot Temperature, Listeria (drug effects), Listeria (growth & development), Nisin (pharmacology), Salmon (microbiology).
- 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 10(7) 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 IU/ml nisin solution and heat processed (an 8-D process without nisin or a 4-D process with 500 IU/ml nisin) in a newly developed radio frequency (RF; 27 MHz) heating method at 60, 63, and 65 degrees C. RF heating along with nisin acted synergistically to inactivate L. innocua cells and total mesophilic microorganisms. In the RF-nisin treatment at 65 degrees 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.
PubMed: 15453574
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">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"><nlm:affiliation>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa-Jordan. murad@wsunix.wsu.edu</nlm:affiliation><country wicri:rule="url">États-Unis</country></affiliation></author><author><name sortKey="Ruiter, J" sort="Ruiter, J" uniqKey="Ruiter J" first="J" last="Ruiter">J. Ruiter</name></author><author><name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M" last="Lin">M. Lin</name></author><author><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D H" last="Kang">D H Kang</name></author><author><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B" last="Rasco">B. Rasco</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2004">2004</date><idno type="RBID">pubmed:15453574</idno><idno type="pmid">15453574</idno><idno type="wicri:Area/PubMed/Corpus">000557</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000557</idno><idno type="wicri:Area/PubMed/Curation">000557</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">000557</idno><idno type="wicri:Area/PubMed/Checkpoint">000557</idno><idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">000557</idno><idno type="wicri:Area/Ncbi/Merge">000130</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">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"><nlm:affiliation>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa-Jordan. murad@wsunix.wsu.edu</nlm:affiliation><country wicri:rule="url">États-Unis</country></affiliation></author><author><name sortKey="Ruiter, J" sort="Ruiter, J" uniqKey="Ruiter J" first="J" last="Ruiter">J. Ruiter</name></author><author><name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M" last="Lin">M. Lin</name></author><author><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D H" last="Kang">D H Kang</name></author><author><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B" last="Rasco">B. Rasco</name></author></analytic><series><title level="j">Journal of food protection</title><idno type="ISSN">0362-028X</idno><imprint><date when="2004" type="published">2004</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Anti-Bacterial Agents (pharmacology)</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>Hot Temperature</term><term>Listeria (drug effects)</term><term>Listeria (growth & development)</term><term>Nisin (pharmacology)</term><term>Salmon (microbiology)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Nisin</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Listeria</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Listeria</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Fish Products</term><term>Salmon</term></keywords><keywords scheme="MESH" qualifier="standards" xml:lang="en"><term>Fish Products</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Colony Count, Microbial</term><term>Fishes</term><term>Food Microbiology</term><term>Food-Processing Industry</term><term>Hot Temperature</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(7) 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 IU/ml nisin solution and heat processed (an 8-D process without nisin or a 4-D process with 500 IU/ml nisin) in a newly developed radio frequency (RF; 27 MHz) heating method at 60, 63, and 65 degrees C. RF heating along with nisin acted synergistically to inactivate L. innocua cells and total mesophilic microorganisms. In the RF-nisin treatment at 65 degrees 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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">15453574</PMID><DateCreated><Year>2004</Year><Month>09</Month><Day>29</Day></DateCreated><DateCompleted><Year>2004</Year><Month>11</Month><Day>09</Day></DateCompleted><DateRevised><Year>2008</Year><Month>11</Month><Day>21</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0362-028X</ISSN><JournalIssue CitedMedium="Print"><Volume>67</Volume><Issue>9</Issue><PubDate><Year>2004</Year><Month>Sep</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J. Food Prot.</ISOAbbreviation></Journal><ArticleTitle>Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency.</ArticleTitle><Pagination><MedlinePgn>1848-54</MedlinePgn></Pagination><Abstract><AbstractText>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(7) 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 IU/ml nisin solution and heat processed (an 8-D process without nisin or a 4-D process with 500 IU/ml nisin) in a newly developed radio frequency (RF; 27 MHz) heating method at 60, 63, and 65 degrees C. RF heating along with nisin acted synergistically to inactivate L. innocua cells and total mesophilic microorganisms. In the RF-nisin treatment at 65 degrees 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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Al-Holy</LastName><ForeName>M</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa-Jordan. murad@wsunix.wsu.edu</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ruiter</LastName><ForeName>J</ForeName><Initials>J</Initials></Author><Author ValidYN="Y"><LastName>Lin</LastName><ForeName>M</ForeName><Initials>M</Initials></Author><Author ValidYN="Y"><LastName>Kang</LastName><ForeName>D H</ForeName><Initials>DH</Initials></Author><Author ValidYN="Y"><LastName>Rasco</LastName><ForeName>B</ForeName><Initials>B</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType><PublicationType UI="D013486">Research Support, U.S. Gov't, Non-P.H.S.</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Prot</MedlineTA><NlmUniqueID>7703944</NlmUniqueID><ISSNLinking>0362-028X</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000900">Anti-Bacterial Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>1414-45-5</RegistryNumber><NameOfSubstance UI="D009561">Nisin</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000818" MajorTopicYN="N">Animals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000900" MajorTopicYN="N">Anti-Bacterial Agents</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005396" MajorTopicYN="N">Fish Products</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName><QualifierName UI="Q000592" MajorTopicYN="N">standards</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005399" MajorTopicYN="N">Fishes</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005525" MajorTopicYN="N">Food-Processing Industry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006358" MajorTopicYN="Y">Hot Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008087" MajorTopicYN="N">Listeria</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009561" MajorTopicYN="N">Nisin</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012474" MajorTopicYN="N">Salmon</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2004</Year><Month>9</Month><Day>30</Day><Hour>5</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2004</Year><Month>11</Month><Day>13</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2004</Year><Month>9</Month><Day>30</Day><Hour>5</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">15453574</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>États-Unis</li></country></list><tree><noCountry><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><name sortKey="Ruiter, J" sort="Ruiter, J" uniqKey="Ruiter J" first="J" last="Ruiter">J. Ruiter</name></noCountry><country name="États-Unis"><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></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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