Development of a steam treatment to eliminate Listeria monocytogenes from king salmon (Oncorhynchus tshawytscha)

被引:11
作者
Bremer, PJ
Monk, I
Osborne, CM
Hills, S
Butler, R
机构
[1] Univ Otago, New Zealand Inst Crop & Food Res Ltd, Dept Food Sci, Dunedin, New Zealand
[2] New Zealand Inst Crop & Food Res Ltd, Nelson, New Zealand
[3] New Zealand King Salmon Co, Nelson, New Zealand
[4] New Zealand Inst Crop & Food Res Ltd, Lincoln, New Zealand
关键词
Listeria monocytogenes; salmon; steam; food safety; most probable number;
D O I
10.1111/j.1365-2621.2002.tb09541.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A pilot plant steam treatment system was developed to reduce L monocytogenes contamination on exterior surfaces of King Salmon (Oncorhynchus tshawytscha) prior to processing. Numbers of surviving L. monocytogenes cells on the surface were determined using an enrichment-based Most Probable Number (MPN) technique. Inoculated L monocytogenes cells were not recovered from the surface of salmon after exposure to the steam treatment for. 8 sec. A 4-log reduction in L. monocytogenes numbers was obtained. Treated salmon could be processed into a high-yielding, high-quality cold smoked product. An in-plant system was subsequently shown to reduce "naturally" occurring L monocytogenes numbers and produce a high quality final product.
引用
收藏
页码:2282 / 2287
页数:6
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