Effect of Water Phase Salt Content and Storage Temperature on Listeria monocytogenes Survival in Chum Salmon (Oncorhynchus keta) Roe and Caviar (Ikura)
Identifieur interne : 000790 ( Main/Exploration ); précédent : 000789; suivant : 000791Effect of Water Phase Salt Content and Storage Temperature on Listeria monocytogenes Survival in Chum Salmon (Oncorhynchus keta) Roe and Caviar (Ikura)
Auteurs : Joong-Han Shin [États-Unis] ; Barbara A. Rasco [États-Unis]Source :
- Journal of Food Science [ 0022-1147 ] ; 2007-06.
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Abstract
ABSTRACT: Salmon caviar, or ikura, is a ready‐to‐eat food prepared by curing the salmon roe in a brine solution. Other seasonings or flavorants may be added, depending upon the characteristics of the product desired. Listeria monocytogenes growth is a potential risk, since it can grow at high salt concentrations (>10%) and in some products at temperatures as low as 3 °C. Ikura was prepared from chum salmon (Oncorhynchus keta) roe by adding food‐grade NaCl to yield water phase salt contents (WPS) of 0.22% (no added salt), 2.39%± 0.18%, 3.50%± 0.19%, and 4.36%± 0.36%. A cocktail containing L. monocytogenes (ATCC 19114, 7644, 19113) was incorporated into the ikura at 2 inoculum levels (log 2.4 and 4.2 CFU/g), and stored at 3 or 7 °C for up to 30 d. L. monocytogenes was recovered by plating onto modified Oxford media. Aerobic microflora were analyzed on plate count agar. Samples were tested at 0, 5, 10, 20, and 30 d. L. monocytogenes did not grow in chum salmon ikura held at 3 °C during 30 d at any salt level tested; however, the addition of salt at these levels did little to inhibit Listeria growth at 7 °C and counts reached 5 to 6 logs CFU/g. Components in the salmon egg intracellular fluid appear to inhibit the growth of L. monocytogenes. Total aerobic microflora levels were slightly lower in products with higher salt contents. These results indicate that temperature control is critical for ikura and similar products, but that products with lower salt contents can be safe, as long as good refrigeration is maintained.
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DOI: 10.1111/j.1750-3841.2007.00385.x
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Rasco</name><affiliation wicri:level="2"><country wicri:rule="url">États-Unis</country><wicri:regionArea>Authors are with Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164‐6376</wicri:regionArea><placeName><region type="state">Washington (État)</region></placeName></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2007-06">2007-06</date><biblScope unit="volume">72</biblScope><biblScope unit="issue">5</biblScope><biblScope unit="page" from="M160">M160</biblScope><biblScope unit="page" to="M165">M165</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">E37747EAFDE6A259BA315EF9F5943D08C7BB4336</idno><idno type="DOI">10.1111/j.1750-3841.2007.00385.x</idno><idno type="ArticleID">JFDS385</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Listeria monocytogenes</term><term>antimicrobial activity</term><term>salmon roe</term><term>storage temperature</term><term>water phase salt</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">ABSTRACT: Salmon caviar, or ikura, is a ready‐to‐eat food prepared by curing the salmon roe in a brine solution. Other seasonings or flavorants may be added, depending upon the characteristics of the product desired. Listeria monocytogenes growth is a potential risk, since it can grow at high salt concentrations (>10%) and in some products at temperatures as low as 3 °C. Ikura was prepared from chum salmon (Oncorhynchus keta) roe by adding food‐grade NaCl to yield water phase salt contents (WPS) of 0.22% (no added salt), 2.39%± 0.18%, 3.50%± 0.19%, and 4.36%± 0.36%. A cocktail containing L. monocytogenes (ATCC 19114, 7644, 19113) was incorporated into the ikura at 2 inoculum levels (log 2.4 and 4.2 CFU/g), and stored at 3 or 7 °C for up to 30 d. L. monocytogenes was recovered by plating onto modified Oxford media. Aerobic microflora were analyzed on plate count agar. Samples were tested at 0, 5, 10, 20, and 30 d. L. monocytogenes did not grow in chum salmon ikura held at 3 °C during 30 d at any salt level tested; however, the addition of salt at these levels did little to inhibit Listeria growth at 7 °C and counts reached 5 to 6 logs CFU/g. Components in the salmon egg intracellular fluid appear to inhibit the growth of L. monocytogenes. Total aerobic microflora levels were slightly lower in products with higher salt contents. These results indicate that temperature control is critical for ikura and similar products, but that products with lower salt contents can be safe, as long as good refrigeration is maintained.</div></front></TEI><affiliations><list><country><li>États-Unis</li></country><region><li>Washington (État)</li></region></list><tree><country name="États-Unis"><region name="Washington (État)"><name sortKey="Shin, Joong An" sort="Shin, Joong An" uniqKey="Shin J" first="Joong-Han" last="Shin">Joong-Han Shin</name></region><name sortKey="Rasco, Barbara A" sort="Rasco, Barbara A" uniqKey="Rasco B" first="Barbara A." last="Rasco">Barbara A. Rasco</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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