Open AccessUltrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results
Author(s) -
L. Pennisi,
Daniele Di Clerico,
Luigi Costantini,
Anna Rita Festino,
Alberto Vergara
Publication year - 2020
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2020.8398
Subject(s) - listeria monocytogenes , sonication , food science , contamination , human decontamination , listeria , microbiology and biotechnology , biology , chemistry , bacteria , medicine , chromatography , ecology , genetics , pathology
The purpose of this work was to evaluate the effects of ultrasound (sonication) and their combination with temperature (thermosonication) on the inactivation of Listeria monocytogenes (LM) in smoked salmon. The trial was conducted on smoked salmon samples experimentally contaminated with a cocktail of 4 strains of Listeria monocytogenes (LM ATCC 19114, LM ATCC 15313, LM ATCC 19111 and LM ATCC 7644) at a final concentration of 8 log cfu/g and kept at 4°C until its use. Thermosonication treatments between 40°C and 50°C for 5, 10 and 15 minutes proved to be more effective without altering the sensory characteristics of the food.