Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.

M. Cornu; A. Beaufort; S. Rudelle; L. Laloux; H. Bergis; N. Miconnet; T. Serot; M. L. Delignette-Muller

hal-00345572, version 1

Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.

M. Cornu ( Author to contact preferably ) ¹, A. Beaufort ¹, S. Rudelle ¹, L. Laloux ¹, H. Bergis ¹, N. Miconnet ¹, T. Serot ², M. L. Delignette-Muller ³

International Journal of Food Microbiology 106, 2 (2006) 159-68

1: Laboratoire d'études et de recherches sur la qualité des aliments et sur les procédés agroalimentaires
http://www.afssa.fr/
AFSSA 23, avenue du Général de Gaulle 94706 MAISONS-ALFORT Cedex France
2: Laboratoire Ressources Halieutiques (LRH)
http://www.ifremer.fr/drvrhlr/
Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) Place du Séminaire B.P. 7 17137 L'Houmeau France
3: Laboratoire de Biométrie et Biologie Evolutive (LBBE)
http://lbbe.univ-lyon1.fr/
Université Claude Bernard - Lyon I – CNRS : UMR5558 – INRIA 43 Bld du 11 Novembre 1918 69622 VILLEURBANNE CEDEX France

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http://hal-anses.archives-ouvertes.fr/hal-00345572
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From: Marie Cornu <>
Submitted on: Tuesday, 9 December 2008 13:13:17
Updated on: Monday, 22 December 2008 23:08:36

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PubMed: 16216370

DOI: 10.1016/j.ijfoodmicro.2005.06.017

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%% hal-00345572, version 1
%% http://hal-anses.archives-ouvertes.fr/hal-00345572
@article{cornu:hal-00345572,
    hal_id = {hal-00345572},
    url = {http://hal-anses.archives-ouvertes.fr/hal-00345572},
    title = {{Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.}},
    author = {Cornu, M. and Beaufort, A. and Rudelle, S. and Laloux, L. and Bergis, H. and Miconnet, N. and Serot, T. and Delignette-Muller, M. L.},
    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 Gim?z and Dalgaard [Gim?z, 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.}},
    language = {English},
    affiliation = {Laboratoire d'{\'e}tudes et de recherches sur la qualit{\'e} des aliments et sur les proc{\'e}d{\'e}s agroalimentaires , Laboratoire Ressources Halieutiques - LRH , Laboratoire de Biom{\'e}trie et Biologie Evolutive - LBBE},
    pages = {159-68},
    journal = {International Journal of Food Microbiology},
    volume = {106},
    number = {2 },
    audience = {not specified },
    doi = {10.1016/j.ijfoodmicro.2005.06.017 },
    year = {2006},
    month = Feb,
    pdf = {http://hal-anses.archives-ouvertes.fr/hal-00345572/PDF/AUS5304r\_Manuscript.pdf},
}

%F hal-00345572, version 1
%0 Journal Article
%U http://hal-anses.archives-ouvertes.fr/hal-00345572
%2 SDV:AEN
%2 Evaluation des risques microbiologiques
%T Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.
%A Cornu, M.
%A Beaufort, A.
%A Rudelle, S.
%A Laloux, L.
%A Bergis, H.
%A Miconnet, N.
%A Serot, T.
%A Delignette-Muller, M. L.
%+ Laboratoire d'études et de recherches sur la qualité des aliments et sur les procédés agroalimentaires , Laboratoire Ressources Halieutiques - LRH , Laboratoire de Biométrie et Biologie Evolutive - LBBE
%X 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 Gim?z and Dalgaard [Gim?z, 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.
%G English
%R 10.1016/j.ijfoodmicro.2005.06.017
%J International Journal of Food Microbiology
%2 not specified
%8 2006-02-01
%2 2005-10-10
%V 106
%N 2
%P 159-68
%K Animals; Consumer Product Safety; Food Handling; Food Packaging; Food Preservation; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes; Oxygen; Phenols; Predictive Value of Tests; Risk Assessment; Salmon; Seafood; Sodium Chloride; Temperature

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International Journal of Food Microbiology (Int J Food Microbiol)
Publisher	Elsevier
ISSN	0168-1605