title: Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.
abstract: Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were investigated through physico-chemical analyses, challenge tests on surface of cold-smoked salmon at 4 degrees C and 8 degrees C, and a survey of the literature. Estimated growth rates were compared to predictions of existing secondary models, taking into account the effects of temperature, water phase salt content, phenolic content, and additional factors (e.g. pH, lactate, dissolved CO2). The secondary model proposed by Devlieghere et al. [Devlieghere, F., Geeraerd, A.H., Versyck, K.J., Vandewaetere, B., van Impe, J., Debevere, J., 2001. Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model. Food Microbiology 18, 53-66.] and modified by Giménez and Dalgaard [Giménez, B., Dalgaard, P., 2004. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon. Journal of Applied Microbiology 96, 96-109.] appears appropriate. However, further research is needed to understand all effects affecting growth of L. monocytogenes in cold-smoked salmon and to obtain fully validated predictive models for use in quantitative risk assessment.
authors.affiliation: Afssa (French food safety agency), 23 avenue du Général de Gaulle, BP19, F-94706 Maisons-Alfort cedex, France. m.simon-cornu@afssa.fr
authors.forename: M
authors.initials: M
authors.lastname: Cornu
authors.forename: A
authors.initials: A
authors.lastname: Beaufort
authors.forename: S
authors.initials: S
authors.lastname: Rudelle
authors.forename: L
authors.initials: L
authors.lastname: Laloux
authors.forename: H
authors.initials: H
authors.lastname: Bergis
authors.forename: N
authors.initials: N
authors.lastname: Miconnet
authors.forename: T
authors.initials: T
authors.lastname: Serot
authors.forename: M L
authors.initials: ML
authors.lastname: Delignette-Muller
mesh_terms: D000818:Animals; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development*; D010100:Oxygen / Q000378:metabolism; D010636:Phenols / Q000494:pharmacology; D011237:Predictive Value of Tests; D018570:Risk Assessment; D012474:Salmon / Q000382:microbiology*; D017747:Seafood / Q000382:microbiology*; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature
chemical_list: D010636:Phenols; D012965:Sodium Chloride; D010100:Oxygen