Data/hora: 01/06/2024 05:43:36

Provedor de dados: 	5	
País: 	France	
Título: 	Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models	
Autores: 	Cornu, M; Beaufort, A; Rudelle, S; Laloux, L; Bergis, H; Miconnet, N; Serot, Thierry; Delignette Muller, M.	
Data: 	2006-02	
Ano: 	2006	
Palavras-chave: 	Phenolic compounds; Validation criteria; Microbial exposure assessment; Predictive microbiology; L. monocytogenes; Fishery products.	
Resumo: 	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 Gimenez and Dalgaard [Gimenez, 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. (C) 2005 Elsevier B.V. All rights reserved.	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/2006/publication-3953.pdf

DOI:10.1016/j.ijfoodmicro.2005.06.017	
Editor: 	Elsevier	
Relação: 	http://archimer.ifremer.fr/doc/00000/3953/	
Formato: 	application/pdf	
Fonte: 	International Journal of Food Microbiology (0168-1605) (Elsevier), 2006-02 , Vol. 106 , N. 2 , P. 159-168	
Fonte: 	2006 Elsevier B.V. All rights reserved.