Published 2018

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Publication details

Journal : Innovative Food Science & Emerging Technologies , vol. 50 , p. 1–10 , 2018

International Standard Numbers :
Printed : 1466-8564
Electronic : 1878-5522

Publication type : Academic article

Contributors :

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Salmon is the food most frequently reported in the RASFF (Rapid Alert System for Food and Feed) database in conjunction with Listeria monocytogenes and consumption of cold-smoked salmon have led to severe outbreaks of listeriosis infections. UV-C and pulsed UV light were investigated for their ability to reduce L. monocytogenes on salmon. Cold-smoked and raw salmon were spiked with a mix of ten L. monocytogenes strains (104 CFU/sample) and subsequently exposed to UV-C light (0.0075–0.6 J/cm2) or high intensity pulsed UV light (1.3–10.8 J/cm2). Reductions of L. monocytogenes on smoked salmon were 0.7–1.3 log, depending on the fluence. Corresponding reductions for raw salmon muscle side and skin side were 0.2–0.9 log and 0.4–1.1 log, respectively. Generally, reductions using UV-C and pulsed UV light were within the same range, but with some treatments statistically different. L. monocytogenes surviving UV treatments on smoked and raw salmon grew at the same rate as controls during storage at 4 °C, but reached the levels of the controls 13 and 7 days later, respectively. No sensory changes were detected in UV-C treated (0.05 J/cm2) smoked salmon.

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