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Chen R, Orsi RH, Guariglia-Oropeza V, Wiedmann M. Development of a Modeling Tool To Assess and Reduce Regulatory and Recall Risks for Cold-Smoked Salmon Due to Listeria monocytogenes Contamination. J Food Prot 2022; 85:1335-1354. [PMID: 35723598 DOI: 10.4315/jfp-22-025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 06/14/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Although public health risk assessments for Listeria monocytogenes (Lm) have been published for various foods, firm-level decision making on interventions targeting Lm involves considerations of both public health and enterprise risks. Smoked seafood is a ready-to-eat product with a high incidence of Lm contamination and has been associated with several recalls. We used cold-smoked salmon as a model product to develop a decision support tool (the regulatory and recall risk [3R] model) to estimate (i) baseline regulatory and recall (RR) risks (i.e., overall risks of a lot sampled and found positive for Lm, e.g., by food regulatory agencies) due to Lm contamination and (ii) the RR risk reduction that can be achieved through interventions with underlying mechanisms such as reducing the prevalence and/or level of Lm and retarding or preventing Lm growth. Given that a set number of samples (e.g., 10) are tested for a given lot, the RR risk equals the likelihood of detecting Lm in at least one sample. Under the baseline scenario, which assumes a 4% Lm prevalence and no interventions, the median predicted RR risk for a given production lot was 0.333 (95% credible interval: 0.288, 0.384) when 10 25-g samples were tested. Nisin treatments, which reduce both the prevalence and initial level of Lm, reduced RR risks in a concentration-dependent manner to 0.109 (0.074, 0.146) with 5 ppm, 0.049 (0.024, 0.083) with 10 ppm, and 0.017 (0.007, 0.033) with 20 ppm. In general, more effective reduction in RR risks can be achieved by reducing Lm prevalence than by retarding Lm growth; the RR risk was reduced to 0.182 (0.153, 0.213) by a 50% prevalence reduction but to only 0.313 (0.268, 0.367) by bacteriostatic growth inhibitors. Sensitivity analysis indicated that prevalence and initial level of Lm and storage temperature have the greatest impact on predicting RR risks, suggesting that reliable data for these parameters will improve model performance. HIGHLIGHTS
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Affiliation(s)
- Ruixi Chen
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - Renato H Orsi
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | | | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
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Jarvis KG, Hsu CK, Pettengill JB, Ihrie J, Karathia H, Hasan NA, Grim CJ. Microbiome Population Dynamics of Cold-Smoked Sockeye Salmon during Refrigerated Storage and after Culture Enrichment. J Food Prot 2021; 85:238-253. [PMID: 34614175 DOI: 10.4315/jfp-21-228] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 10/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cold-smoked salmon is a ready-to-eat seafood product of high commercial importance. The processing and storage steps facilitate the introduction, growth, and persistence of foodborne pathogens and spoilage bacteria. The growth of commensal bacteria during storage and once the product is opened also influence the quality and safety of cold-smoked salmon. Here we investigated the microbial community through targeted 16S rRNA gene and shotgun metagenomic sequencing as means to better understand the interactions among bacteria in cold-smoked salmon. Cold-smoked salmon samples were tested over 30 days of aerobic storage at 4°C and cultured at each time point in a buffered Listeria enrichment broth (BLEB) commonly used to detect Listeria in foods. The microbiomes were composed of Firmicutes and Proteobacteria, namely, Carnobacterium, Brochothrix, Pseudomonas, Serratia, and Psychrobacter. Pseudomonas species were the most diverse species, with 181 taxa identified. In addition, we identified potential homologs to 10 classes of bacteriocins in microbiomes of cold-smoked salmon stored at 4°C and corresponding BLEB culture enrichments. The findings presented here contribute to our understanding of microbiome population dynamics in cold-smoked salmon, including changes in bacterial taxa during aerobic cold storage and after culture enrichment. This may facilitate improvements to pathogen detection and quality preservation of this food. HIGHLIGHTS
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Affiliation(s)
- Karen G Jarvis
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, Maryland 20708
| | - Chiun-Kang Hsu
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, Maryland 20708
| | - James B Pettengill
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20742
| | - John Ihrie
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20742
| | - Hiren Karathia
- Cancer Data Science Laboratory, National Cancer Institute, National Institutes of Health, Bethesda, Maryland 20892
| | - Nur A Hasan
- Center for Bioinformatics and Computational Biology, University of Maryland, College Park, Maryland 20742, USA
| | - Christopher J Grim
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, Maryland 20708
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3
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Sheng L, Wang L. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Compr Rev Food Sci Food Saf 2020; 20:738-786. [PMID: 33325100 DOI: 10.1111/1541-4337.12671] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/22/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic-resistant bacteria (ARB) and antibiotic-resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.
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Affiliation(s)
- Lina Sheng
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Luxin Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
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Martelli F, Cirlini M, Lazzi C, Neviani E, Bernini V. Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods 2020; 9:E1442. [PMID: 33053649 PMCID: PMC7601287 DOI: 10.3390/foods9101442] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 02/07/2023] Open
Abstract
Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.
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Affiliation(s)
| | | | | | | | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (F.M.); (M.C.); (C.L.); (E.N.)
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Characterization of Anti-Listeria monocytogenes Properties of two Bacteriocin-Producing Enterococcus mundtii Isolated from Fresh Fish and Seafood. Curr Microbiol 2019; 76:1010-1019. [PMID: 31183517 DOI: 10.1007/s00284-019-01716-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 06/03/2019] [Indexed: 10/26/2022]
Abstract
This study addressed the bacteriocin production in 116 lactic acid bacteria isolated from 143 fish and seafood samples. The screening for the production of antibacterial substances allowed for the selection of 16 LAB isolates endowed with inhibitory capability. Bacteriocins (bacLP17 and bacLP18) of two strains, Enterococcus mundtii LP17 and Enterococcus mundtii LP18, respectively, isolated from red mullet and sardine samples, determined large inhibition zones against all the Listeria species. Virulence traits and antibiotic resistances of all producers were verified, and no isolates presented dangerous characteristics, including the two best bacteriocin producers E. mundtii LP17 and E. mundtii LP18, which were subsequently investigated for their potential use in fish and seafood products biopreservation. For both strains, the highest level of bacteriocin production (1280 AU/ml) was recorded when cells were grown at 30 °C in MRS broth at pH ranging from 6.0 to 9.0, and high levels of adsorption of bacteriocins, bacLP17 and bacLP18, to the target cells Listeria monocytogenes were also observed. The results obtained in this study revealed that two strains of E. mundtii originating from seafood exhibited a strong inhibitory activity against L. monocytogenes and may be useful in controlling the growth of this pathogen in the same food products.
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Costa JCCP, Bover-Cid S, Bolívar A, Zurera G, Pérez-Rodríguez F. Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions. Int J Food Microbiol 2019; 297:72-84. [PMID: 30901694 DOI: 10.1016/j.ijfoodmicro.2019.03.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2018] [Revised: 03/01/2019] [Accepted: 03/05/2019] [Indexed: 12/13/2022]
Abstract
The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (fish juice and fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75-92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally processed fish products.
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Affiliation(s)
- Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Sara Bover-Cid
- IRTA, Food Safety Programme, - Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain.
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Salazar JK, Bathija VM, Carstens CK, Narula SS, Shazer A, Stewart D, Tortorello ML. Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream. Front Microbiol 2018; 9:62. [PMID: 29416531 PMCID: PMC5787567 DOI: 10.3389/fmicb.2018.00062] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Accepted: 01/10/2018] [Indexed: 12/15/2022] Open
Abstract
This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. monocytogenes presented lower growth rates and shorter lag phases than the naturally contaminated populations at all temperatures except for 5°C, where the reverse was observed. At 25°C, lag phases of the naturally and artificially contaminated L. monocytogenes were 11.6 and 7.8 h, respectively. The highest increase in population was observed for the artificially inoculated pathogen at 15°C after 96 h (6.16 log CFU/mL) of storage. Growth models for both contamination states in milkshakes were determined. In addition, this study evaluated the antimicrobial effectiveness of flavoring agents, including strawberry, chocolate and mint, on the growth of the pathogen in milkshakes during 10°C storage. All flavor additions resulted in decreased growth rates of L. monocytogenes for both contamination states. The addition of chocolate and mint flavoring also resulted in significantly longer lag phases for both contamination states. This study provides insight into the differences in growth between naturally and artificially contaminated L. monocytogenes in a food product.
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Affiliation(s)
- Joelle K. Salazar
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
| | - Vriddi M. Bathija
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, United States
| | - Christina K. Carstens
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
| | - Sartaj S. Narula
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, United States
| | - Arlette Shazer
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
| | - Diana Stewart
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
| | - Mary Lou Tortorello
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
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8
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Lebow NK, DesRocher LD, Younce FL, Zhu MJ, Ross CF, Smith DM. Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua
Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon. J Food Sci 2017; 82:2977-2986. [DOI: 10.1111/1750-3841.13957] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Accepted: 09/23/2017] [Indexed: 01/10/2023]
Affiliation(s)
- Noelle K. Lebow
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Lisa D. DesRocher
- Dept. 7640; North Dakota State Univ.; Box 6050 Fargo N.Dak. 58108-6050 U.S.A
| | - Frank L. Younce
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Mei-Jun Zhu
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Carolyn F. Ross
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Denise M. Smith
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
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Wieczorek K, Osek J. Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from fresh and smoked fish in Poland. Food Microbiol 2017; 64:164-171. [PMID: 28213022 DOI: 10.1016/j.fm.2016.12.022] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 12/28/2016] [Accepted: 12/28/2016] [Indexed: 11/30/2022]
Abstract
A total of 57 out of 301 (18.9%) fresh and smoked fish samples in Poland were positive for Listeria monocytotgenes. The bacteria were most frequently identified in fresh and smoked salmon (32.0% and 33.8% respectively) as well as in fresh cod (31.8%). Only three samples of smoked salmon were contaminated with the bacteria above 100 CFU/g. Four molecular serogroups were identified and the most prevalent, 1/2a-3a (40 isolates; 70.2%), was present in samples from both marine (33 strains; 71.7%) and freshwater fish (7 isolates; 63.6%). Similar duality of prevalence was observed only for L. monocytogenes of 1/2b-3b-7 serogroup (14 strains; 24.6%), which was identified in 11 (23.9%) marine and 3 (27.3%) freshwater fish. All isolates harboured 10 virulence-associated genes (inlA, inlB, inlC, inlJ, lmo2672, plcA, plcB, hlyA, actA, and mpl) and most of them (56; 98.2%) also possessed the flaA marker. Several strains displayed resistance to oxacillin (33; 57.9%), ceftriaxone (18; 31.6%), or clindamycin (5; 8.8%), and two isolates of serogroup 1/2a-3a showed multiresistance to all three. Genetic subtyping showed the presence of different pulsotypes belonging to six PFGE clusters. The obtained results provide useful information regarding fish contamination with L. monocytogenes which may have implications for public health.
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Affiliation(s)
- Kinga Wieczorek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland
| | - Jacek Osek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland.
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Churchill OJ, Fernandez-Piquer J, Powell SM, Tamplin ML. Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C. Food Microbiol 2016; 57:144-50. [DOI: 10.1016/j.fm.2016.02.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 01/07/2016] [Accepted: 02/18/2016] [Indexed: 11/15/2022]
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Chen Y, Allard E, Wooten A, Hur M, Sheth I, Laasri A, Hammack TS, Macarisin D. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak. Front Microbiol 2016; 7:764. [PMID: 27242775 PMCID: PMC4870228 DOI: 10.3389/fmicb.2016.00764] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 05/05/2016] [Indexed: 11/17/2022] Open
Abstract
The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P < 0.01) than that with initial contamination levels > 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study.
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Affiliation(s)
- Yi Chen
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
| | - Emma Allard
- College of Life Sciences and Agriculture, University of New Hampshire, Durham NH, USA
| | - Anna Wooten
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park MD, USA
| | - Minji Hur
- Department of Food Science, Gachon University Seoul, South Korea
| | - Ishani Sheth
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
| | - Anna Laasri
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
| | - Thomas S Hammack
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
| | - Dumitru Macarisin
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
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12
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Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Auvolat A, Besse NG. The challenge of enumerating Listeria monocytogenes in food. Food Microbiol 2015; 53:135-49. [PMID: 26678141 DOI: 10.1016/j.fm.2015.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 08/28/2015] [Accepted: 09/03/2015] [Indexed: 11/30/2022]
Abstract
Listeria monocytogenes is recognised as a serious foodborne pathogen in humans. However, food products are usually contaminated at low levels (i.e. <100 CFU/g) and there is still no adequate enumeration method for testing food. Much research has been carried out to improve Listeria enumeration methods, leading to several proposed alternative methods such as the most probable number technique, molecular-based methods and bacterial cell concentration techniques. Here, we catalogue the current knowledge concerning L. monocytogenes enumeration, with a particular focus on the problem of enumerating low level contamination.
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Affiliation(s)
- Anais Auvolat
- French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Laboratory for Food Safety, ANSES, Laboratoire de Sécurité des Aliments, 14 Rue Pierre et Marie Curie, 94701 Maisons Alfort, France
| | - Nathalie Gnanou Besse
- French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Laboratory for Food Safety, ANSES, Laboratoire de Sécurité des Aliments, 14 Rue Pierre et Marie Curie, 94701 Maisons Alfort, France.
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15
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Barre L, Brasseur E, Doux C, Lombard B, Besse NG. Sensitive enumeration of Listeria monocytogenes and other Listeria species in various naturally contaminated matrices using a membrane filtration method. Food Microbiol 2014; 48:171-7. [PMID: 25791005 DOI: 10.1016/j.fm.2014.10.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 10/24/2014] [Accepted: 10/31/2014] [Indexed: 10/24/2022]
Abstract
For the enumeration of Listeria monocytogenes (L. monocytogenes) in food, a sensitive enumeration method has been recently developed. This method is based on a membrane filtration of the food suspension followed by transfer of the filter on a selective medium to enumerate L. monocytogenes. An evaluation of this method was performed with several categories of foods naturally contaminated with L. monocytogenes. The results obtained with this technique were compared with those obtained from the modified reference EN ISO 11290-2 method for the enumeration of L. monocytogenes in food, and are found to provide more precise results. In most cases, the filtration method enabled to examine a greater quantity of food thus greatly improving the sensitivity of the enumeration. However, it was hardly applicable to some food categories because of filtration problems and background microbiota interference.
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Affiliation(s)
- Léna Barre
- French Agency for Food, Environmental and Occupational Health Safety, Laboratory for Food Safety, ANSES, 23 avenue du Général de Gaulle, 94706 Maisons Alfort cedex, France.
| | - Emilie Brasseur
- French Agency for Food, Environmental and Occupational Health Safety, Laboratory for Food Safety, ANSES, 23 avenue du Général de Gaulle, 94706 Maisons Alfort cedex, France
| | - Camille Doux
- French Agency for Food, Environmental and Occupational Health Safety, Laboratory for Food Safety, ANSES, 23 avenue du Général de Gaulle, 94706 Maisons Alfort cedex, France
| | - Bertrand Lombard
- French Agency for Food, Environmental and Occupational Health Safety, Laboratory for Food Safety, ANSES, 23 avenue du Général de Gaulle, 94706 Maisons Alfort cedex, France
| | - Nathalie Gnanou Besse
- French Agency for Food, Environmental and Occupational Health Safety, Laboratory for Food Safety, ANSES, 23 avenue du Général de Gaulle, 94706 Maisons Alfort cedex, France
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16
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Ye K, Wang H, Jiang Y, Xu X, Cao J, Zhou G. Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR. Food Res Int 2014; 64:626-633. [DOI: 10.1016/j.foodres.2014.07.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 07/10/2014] [Accepted: 07/20/2014] [Indexed: 10/25/2022]
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17
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Jami M, Ghanbari M, Zunabovic M, Domig KJ, Kneifel W. Listeria monocytogenesin Aquatic Food Products-A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12092] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mansooreh Jami
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
- Dept. of Fisheries; Faculty of Natural Resources; Univ. of Zabol; Zabol Iran
| | - Mahdi Ghanbari
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
- Dept. of Fisheries; Faculty of Natural Resources; Univ. of Zabol; Zabol Iran
| | - Marija Zunabovic
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
| | - Konrad J. Domig
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
| | - Wolfgang Kneifel
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
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18
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Mejlholm O, Bøknæs N, Dalgaard P. Development and validation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood. Food Microbiol 2014; 45:276-89. [PMID: 25500393 DOI: 10.1016/j.fm.2014.06.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Revised: 06/05/2014] [Accepted: 06/10/2014] [Indexed: 11/30/2022]
Abstract
A new stochastic model for the simultaneous growth of Listeria monocytogenes and lactic acid bacteria (LAB) was developed and validated on data from naturally contaminated samples of cold-smoked Greenland halibut (CSGH) and cold-smoked salmon (CSS). During industrial processing these samples were added acetic and/or lactic acids. The stochastic model was developed from an existing deterministic model including the effect of 12 environmental parameters and microbial interaction (O. Mejlholm and P. Dalgaard, Food Microbiology, submitted for publication). Observed maximum population density (MPD) values of L. monocytogenes in naturally contaminated samples of CSGH and CSS were accurately predicted by the stochastic model based on measured variability in product characteristics and storage conditions. Results comparable to those from the stochastic model were obtained, when product characteristics of the least and most preserved sample of CSGH and CSS were used as input for the existing deterministic model. For both modelling approaches, it was shown that lag time and the effect of microbial interaction needs to be included to accurately predict MPD values of L. monocytogenes. Addition of organic acids to CSGH and CSS was confirmed as a suitable mitigation strategy against the risk of growth by L. monocytogenes as both types of products were in compliance with the EU regulation on ready-to-eat foods.
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Affiliation(s)
- Ole Mejlholm
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark.
| | - Niels Bøknæs
- Royal Greenland Seafood Ltd., Svenstrup, Denmark
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
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19
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Kang J, Stasiewicz MJ, Murray D, Boor KJ, Wiedmann M, Bergholz TM. Optimization of combinations of bactericidal and bacteriostatic treatments to control Listeria monocytogenes on cold-smoked salmon. Int J Food Microbiol 2014; 179:1-9. [DOI: 10.1016/j.ijfoodmicro.2014.03.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 03/10/2014] [Accepted: 03/13/2014] [Indexed: 11/25/2022]
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20
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Anacarso I, Messi P, Condò C, Iseppi R, Bondi M, Sabia C, de Niederhäusern S. A bacteriocin-like substance produced from Lactobacillus pentosus 39 is a natural antagonist for the control of Aeromonas hydrophila and Listeria monocytogenes in fresh salmon fillets. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Ghanbari M, Jami M, Domig KJ, Kneifel W. Seafood biopreservation by lactic acid bacteria – A review. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.039] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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González D, Vitas AI, Díez-Leturia M, García-Jalón I. Listeria monocytogenes and ready-to-eat seafood in Spain: study of prevalence and temperatures at retail. Food Microbiol 2013; 36:374-8. [PMID: 24010619 DOI: 10.1016/j.fm.2013.06.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2013] [Revised: 05/20/2013] [Accepted: 06/29/2013] [Indexed: 10/26/2022]
Abstract
The aim of this study was to obtain data from refrigerated ready-to-eat seafood products at retail in Spain (young eels, crabstick and smoked salmon), regarding prevalence and levels of Listeria monocytogenes, storage temperatures and the impact of transport conditions (type of bag) on the temperature of the product. The one-year surveillance period was carried out according to the EC Regulation No. 2073/2005, taking 5 units/batch and analyzing 250 samples following ISO 11290-1/A1 and ISO 11290-2/A methodologies. Low prevalence of L. monocytogenes was observed in surimi products, while 4.8% of smoked salmon samples were positive for Listeria with low levels (<10 cfu/g) and uneven pathogen distribution. A single company was responsible for 80% of the positive lots. All purchased products showed values higher than 4 °C at retail and an average increase of 2.5 °C or up to 6.2 °C was recorded when isothermal or plastic shopping bags were used for transport, respectively. To avoid noncompliance of the Food Safety Objective for L. monocytogenes in seafood RTE products more efforts from all stakeholders are needed, with special attention so as to improve control and maintenance of refrigerators at retail and to enhance consumer education regarding food safety practices.
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Affiliation(s)
- David González
- Department of Microbiology and Parasitology, Microbiological Food and Water Laboratory, CIFA University of Navarra, Pamplona, Spain.
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23
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Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates. EFSA J 2013. [DOI: 10.2903/j.efsa.2013.3241] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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24
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Kramarenko T, Roasto M, Meremäe K, Kuningas M, Põltsama P, Elias T. Listeria monocytogenes prevalence and serotype diversity in various foods. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.047] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Prevalence and level of Listeria monocytogenes in ready-to-eat foods in Sweden 2010. Int J Food Microbiol 2012; 160:24-31. [DOI: 10.1016/j.ijfoodmicro.2012.09.010] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2012] [Revised: 06/20/2012] [Accepted: 09/16/2012] [Indexed: 11/21/2022]
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26
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Di Ciccio P, Meloni D, Festino AR, Conter M, Zanardi E, Ghidini S, Vergara A, Mazzette R, Ianieri A. Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy. Int J Food Microbiol 2012; 158:79-84. [DOI: 10.1016/j.ijfoodmicro.2012.06.016] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2012] [Revised: 05/17/2012] [Accepted: 06/24/2012] [Indexed: 11/26/2022]
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27
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Milillo SR, Friedly EC, Saldivar JC, Muthaiyan A, O'bryan C, Crandall PG, Johnson MG, Ricke SC. A Review of the Ecology, Genomics, and Stress Response ofListeria innocuaandListeria monocytogenes. Crit Rev Food Sci Nutr 2012; 52:712-25. [DOI: 10.1080/10408398.2010.507909] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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28
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Fitting a lognormal distribution to enumeration and absence/presence data. Int J Food Microbiol 2012; 155:146-52. [DOI: 10.1016/j.ijfoodmicro.2012.01.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2011] [Revised: 12/12/2011] [Accepted: 01/29/2012] [Indexed: 11/21/2022]
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29
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Commeau N, Cornu M, Albert I, Denis JB, Parent E. Hierarchical Bayesian models to assess between- and within-batch variability of pathogen contamination in food. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2012; 32:395-415. [PMID: 22043854 DOI: 10.1111/j.1539-6924.2011.01699.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Assessing within-batch and between-batch variability is of major interest for risk assessors and risk managers in the context of microbiological contamination of food. For example, the ratio between the within-batch variability and the between-batch variability has a large impact on the results of a sampling plan. Here, we designed hierarchical Bayesian models to represent such variability. Compatible priors were built mathematically to obtain sound model comparisons. A numeric criterion is proposed to assess the contamination structure comparing the ability of the models to replicate grouped data at the batch level using a posterior predictive loss approach. Models were applied to two case studies: contamination by Listeria monocytogenes of pork breast used to produce diced bacon and contamination by the same microorganism on cold smoked salmon at the end of the process. In the first case study, a contamination structure clearly exists and is located at the batch level, that is, between batches variability is relatively strong, whereas in the second a structure also exists but is less marked.
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Affiliation(s)
- Natalie Commeau
- UMR 518 INRAMIA, 16 rue Claude Bernard, F 75005 Paris, France.
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30
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Zitz U, Zunabovic M, Domig KJ, Wilrich PT, Kneifel W. Reduced detectability of Listeria monocytogenes in the presence of Listeria innocua. J Food Prot 2011; 74:1282-7. [PMID: 21819654 DOI: 10.4315/0362-028x.jfp-11-045] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recent foodborne crises have demonstrated the importance of monitoring food safety. In terms of microbiological criteria, food safety requires the reliable detection of pathogens such as Listeria monocytogenes along the food chain by appropriate analytical methods. However, indications exist that accompanying Listeria innocua strains suppress the growth of L. monocytogenes during selective enrichment, which may cause reduced or even inhibited detection. To study these effects, the limit of detection of L. monocytogenes was investigated in the presence of L. innocua using the International Organization for Standardization standard method ISO 11290-1 and the VIDAS LDUO system, an automated method based on enzyme-linked fluorescence technology. The challenge was to provide low initial Listeria concentrations at sufficient precision to quantify the influence on the probability of detection of L. monocytogenes. The application of reference materials appropriate for quantitative test methods and a standardized dilution procedure were necessary to ensure accurate CFU levels of defined proportions of mixtures of both Listeria species. During selective enrichment, overgrowth of L. monocytogenes by L. innocua could be confirmed, leading to high rates of false-negative results. Moreover, with both methods, a significant decrease in the detectability of L. monocytogenes could be quantified at ratios of 2:1 at very low concentrations representative of natural contamination levels often found in foods and environments. It is concluded that there is a need to improve existing procedures with respect to selective enrichment, as well as the detection techniques.
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Affiliation(s)
- Ulrike Zitz
- Department of Food Sciences and Food Technology, Institute of Food Sciences, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria.
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31
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Bernardi C, Ripamonti B, Stella S, Tirloni E, Bersani C, Cattaneo P. Effect of the lactic acid bacteria on the control of listerial activity and shelf life of smoked salmon scraps. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02715.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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32
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Cornu M, Billoir E, Bergis H, Beaufort A, Zuliani V. Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products. Food Microbiol 2011; 28:639-47. [PMID: 21511123 DOI: 10.1016/j.fm.2010.08.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2010] [Revised: 08/01/2010] [Accepted: 08/10/2010] [Indexed: 10/19/2022]
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33
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Use of global sensitivity analysis in quantitative microbial risk assessment: Application to the evaluation of a biological time temperature integrator as a quality and safety indicator for cold smoked salmon. Food Microbiol 2011; 28:755-69. [DOI: 10.1016/j.fm.2010.05.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2010] [Revised: 05/19/2010] [Accepted: 05/22/2010] [Indexed: 11/23/2022]
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34
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Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0517-7] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Midelet-Bourdin G, Copin S, Leleu G, Malle P. Determination of Listeria monocytogenes growth potential on new fresh salmon preparations. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.03.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Hwang CA, Sheen S, Juneja VK. Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes. J Food Sci 2010; 74:M522-9. [PMID: 20492124 DOI: 10.1111/j.1750-3841.2009.01377.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The objectives of this study were to examine and develop a model to describe the survival of Listeria monocytogenes in salmon as affected by salt, smoke compound (phenol), and smoking process temperature. Cooked minced salmon containing selected levels of salt (0%, 2%, 4%, and 6%) and smoke compound (0, 5, 10, and 15 ppm phenol) were inoculated with a 6-strain mixture of L. monocytogenes to an inoculum level of 6.0 log(10) CFU/g. The populations of L. monocytogenes in salmon during processing at 40, 45, 50, and 55 degrees C that simulated cold- and hot-smoking process temperatures were determined, and the effects of salt, phenol, and temperature on the survival of L. monocytogenes in salmon were analyzed and described with an exponential regression. At 40 degrees C, the populations of L. monocytogenes in salmon decreased slightly with inactivation rates of <0.01 log(10) CFU/h, and at 45, 50, and 55 degrees C, the inactivation rates were 0.01 to 0.03, 0.15 to 0.30, and 2.8 to 3.5 log(10) CFU/h, respectively. An exponential regression model was developed and was shown to closely describe the inactivation rates of L. monocytogenes as affected by the individual and combined effects of salt, phenol, and smoking process temperature. Temperature was the main effector in inactivating L. monocytogenes while salt and phenol contributed additional inactivation effects. This study demonstrated the inactivation effects of salt, smoke compound, and temperature on L. monocytogenes in salmon under a smoking process. The data and model can be used by manufacturers of smoked seafood to select concentrations of salt and smoke compound and alternative smoking process temperatures at 40 to 55 degrees C to minimize the presence of L. monocytogenes in smoked seafood.
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Affiliation(s)
- Cheng-An Hwang
- Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
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37
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Françoise L. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol 2010; 27:698-709. [DOI: 10.1016/j.fm.2010.05.016] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2009] [Revised: 05/12/2010] [Accepted: 05/17/2010] [Indexed: 10/19/2022]
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38
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Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.015] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Survey of Listeria monocytogenes in ready-to-eat products: Prevalence by brands and retail establishments for exposure assessment of listeriosis in Northern Spain. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.11.013] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Uyttendaele M, Busschaert P, Valero A, Geeraerd A, Vermeulen A, Jacxsens L, Goh K, De Loy A, Van Impe J, Devlieghere F. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. Int J Food Microbiol 2009; 133:94-104. [DOI: 10.1016/j.ijfoodmicro.2009.05.002] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2008] [Revised: 04/17/2009] [Accepted: 05/03/2009] [Indexed: 10/20/2022]
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41
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Pouillot R, Goulet V, Delignette-Muller ML, Mahé A, Cornu M. Quantitative risk assessment of Listeria monocytogenes in French cold-smoked salmon: II. Risk characterization. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2009; 29:806-819. [PMID: 19220799 DOI: 10.1111/j.1539-6924.2008.01200.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A model for the assessment of exposure to Listeria monocytogenes from cold-smoked salmon consumption in France was presented in the first of this pair of articles (Pouillot et al., 2007, Risk Analysis, 27:683-700). In the present study, the exposure model output was combined with an internationally accepted hazard characterization model, adapted to the French situation, to assess the risk of invasive listeriosis from cold-smoked salmon consumption in France in a second-order Monte Carlo simulation framework. The annual number of cases of invasive listeriosis due to cold-smoked salmon consumption in France is estimated to be 307, with a very large credible interval ([10; 12,453]), reflecting data uncertainty. This uncertainty is mainly associated with the dose-response model. Despite the significant uncertainty associated with the predictions, this model provides a scientific base for risk managers and food business operators to manage the risk linked to cold-smoked salmon contaminated with L. monocytogenes. Under the modeling assumptions, risk would be efficiently reduced through a decrease in the prevalence of L. monocytogenes or better control of the last steps of the cold chain (shorter and/or colder storage during the consumer step), whereas reduction of the initial contamination levels of the contaminated products and improvement in the first steps of the cold chain do not seem to be promising strategies. An attempt to apply the recent risk-based concept of FSO (food safety objective) on this example underlines the ambiguity in practical implementation of the risk management metrics and the need for further elaboration on these concepts.
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Affiliation(s)
- Régis Pouillot
- Agence Française de Sécurité Sanitaire des Aliments (Afssa), Maisons-Alfort, France
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42
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Baudouin N, Lombard B, Audinet N, Gnanou Besse N. Enumeration of Listeria monocytogenes at Low Contamination Levels in Several Food Matrices Using a Membrane Filtration Method. FOOD ANAL METHOD 2009. [DOI: 10.1007/s12161-009-9072-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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43
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Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prévost H, Pilett MF. Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon. J Food Prot 2009; 72:365-74. [PMID: 19350982 DOI: 10.4315/0362-028x-72.2.365] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Previously isolated lactic acid bacteria (LAB) from seafood products have been investigated for their capacity to increase the sensory shelf life of vacuum-packaged shrimp and cold-smoked salmon and to inhibit the growth of three pathogenic bacteria. Two different manufactured batches of cooked, peeled, and vacuum-packaged shrimp were inoculated with seven LAB strains separately at an initial level of 5 log CFU g-t, and the spoilage was estimated by sensory analysis after 7 and 28 days of storage at 8 degrees C. Two Leuconostoc gelidum strains greatly extended the shelf life of both batches, two Lactococcus piscium strains had a moderate effect, two bacteria were spoilers (Lactobacillus fuchuensis and Carnobacterium alterfunditum), and the last one (another Leuconostoc gelidum strain) showed highly variable results depending on the batch considered. The four strains showing the best results (two Leuconostoc gelidum and two Lactococcus piscium strains) were selected for the same experiment in cold-smoked salmon. In this product, Lactococcus piscium strains showed better inhibiting capacities, improving the sensory quality significantly at 14 and 28 days of storage. Finally, the inhibiting capacities of two strains (one Leuconostoc gelidum strain and one Lactococcus piscium strain) were tested against three pathogenic bacteria (Vibrio cholerae, Listeria monocytogenes, and Staphylococcus aureus) by challenge tests in shrimp. LAB and pathogenic bacteria were coinoculated in vacuum-packaged shrimp and enumerated during 5 weeks. Lactococcus piscium strain EU2241 was able to reduce significantly the number of Listeria monocytogenes and S. aureus organisms in the product by 2 log throughout the study for Listeria monocytogenes and up to 4 weeks for S. aureus.
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Affiliation(s)
- S Matamoros
- UMR INRA 1014 SECALIM ENITIAA, Nantes, France
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44
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Midelet-Bourdin G, Beaufort A, Leroi F, Cardinal M, Rudelle S, Leleu G, Copin S, Malle P. Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon. J Food Prot 2008; 71:2198-207. [PMID: 19044261 DOI: 10.4315/0362-028x-71.11.2198] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Detection and enumeration of Listeria monocytogenes and total spoilage bacteria in 40 batches of cold-smoked salmon (one batch = 42 products from the same day of manufacture) straight from the factory were carried out. If L. monocytogenes was detected in at least one of the nine samples analyzed on receipt at the laboratory, 9 products of the same batch were stored for 10 days at 4 degrees C, which was followed by 18 days at 8 degrees C (control), 12 products were superchilled for 14 days at -2 degrees C, and 12 other products were superchilled for 28 days at -2 degrees C and then stored under the same conditions as the control was stored. L. monocytogenes was detected in 7% of the 40 batches analyzed immediately after receipt at the laboratory. L. monocytogenes prevalence was similar (approximately 25%) throughout the storage at 4 and 8 degrees C, both in control and super-chilled products at -2 degrees C for 14 days. After superchilling for 28 days at -2 degrees C, L. monocytogenes was found in 9% of products, and in 39% at the end of the storage above 0 degree C. Moreover, the L. monocytogenes count was higher after 3 and 4 weeks of storage at 4 and 8 degrees C in products superchilled 28 days at -2 degrees C than in control products or in products superchilled for 14 days. Serotype 1/2a-3a and nine genetic groups were identified and found throughout the storage scenario. At the end of shelf life, sensory characteristics of products superchilled for 28 days at -2 degrees C were slightly modified. A decrease in firmness associated with increased tearing of salmon slices was observed as well as a slight amine odor.
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Affiliation(s)
- Graziella Midelet-Bourdin
- Agence Française de Sécurité Sanitaire des Aliments, Laboratoire d'Etudes et de Recherches sur les produits de la pêche, Boulogne sur Mer, France.
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Evaluation of an enumeration method for Listeria monocytogenes at low contamination levels in cold-smoked salmon. Int J Food Microbiol 2008; 124:271-4. [DOI: 10.1016/j.ijfoodmicro.2008.03.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2007] [Revised: 02/23/2008] [Accepted: 03/24/2008] [Indexed: 11/18/2022]
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Mejlholm O, Dalgaard P. Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes. J Food Prot 2007; 70:2485-97. [PMID: 18044425 DOI: 10.4315/0362-028x-70.11.2485] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A cardinal parameter model was developed to predict the effect of diacetate, lactate, CO2, smoke components (phenol), pH, NaCl, temperature, and the interactions between all parameters on the growth of lactic acid bacteria (LAB) in lightly preserved seafood. A product-oriented approach based on careful chemical characterization and growth of bacteria in ready-to-eat seafoods was used to develop this new LAB growth model. Initially, cardinal parameter values for the inhibiting effect of diacetate, lactate, CO2, pH, and NaCl-water activity were determined experimentally for a mixture of LAB isolates or were obtained from the literature. Next, these values and a cardinal parameter model were used to model the effect of temperature (T(min)) and smoke components (P(max)). The cardinal parameter model was fitted to data for growth of LAB (mu(max) values) in lightly preserved seafood including cold-smoked and marinated products with different concentrations of naturally occurring and added organic acids. Separate product validation studies of the LAB model resulted in average bias and accuracy factor values of 1.2 and 1.5, respectively, for growth of LAB (mu(max) values) in lightly preserved seafood. Interaction between LAB and Listeria monocytogenes was predicted by combining the developed LAB model and an existing growth and growth boundary model for the pathogen (O. Mejlholm and P. Dalgaard, J. Food Prot. 70:70-84). The performance of the existing L. monocytogenes model was improved by taking into account the effect of microbial interaction with LAB. The observed and predicted maximum population densities of L. monocytogenes in inoculated lightly preserved seafoods were 4.7 and 4.1 log CFU g(-1), respectively, whereas for naturally contaminated vacuum-packed cold-smoked salmon the corresponding values were 0.7 and 0.6 log CFU g(-1) when a relative lag time of 4.5 was used for the pathogen.
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Affiliation(s)
- Ole Mejlholm
- Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kongens Lyngby, Denmark.
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Pouillot R, Miconnet N, Afchain AL, Delignette-Muller ML, Beaufort A, Rosso L, Denis JB, Cornu M. Quantitative risk assessment of Listeria monocytogenes in French cold-smoked salmon: I. Quantitative exposure assessment. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2007; 27:683-700. [PMID: 17640216 DOI: 10.1111/j.1539-6924.2007.00921.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
A quantitative assessment of the exposure to Listeria monocytogenes from cold-smoked salmon (CSS) consumption in France is developed. The general framework is a second-order (or two-dimensional) Monte Carlo simulation, which characterizes the uncertainty and variability of the exposure estimate. The model takes into account the competitive bacterial growth between L. monocytogenes and the background competitive flora from the end of the production line to the consumer phase. An original algorithm is proposed to integrate this growth in conditions of varying temperature. As part of a more general project led by the French Food Safety Agency (Afssa), specific data were acquired and modeled for this quantitative exposure assessment model, particularly time-temperature profiles, prevalence data, and contamination-level data. The sensitivity analysis points out the main influence of the mean temperature in household refrigerators and the prevalence of contaminated CSS on the exposure level. The outputs of this model can be used as inputs for further risk assessment.
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Affiliation(s)
- Régis Pouillot
- Agence Française de Sécurité Sanitaire des Ailments (Afssa), Maisons-Alfort, France
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