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Effect of stressors on the viability of Listeria during an in vitro cold-smoking process

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Listeria monocytogenes is a dangerous food-borne pathogen and is a frequent contaminant found in the cold-smoked fish industry. To identify strategies to eliminate this bacterium from the cold-smoking processing environment, it is imperative to understand how this microorganism tolerates the conditions encountered. The aim of this study was to determine whether exposure to conditions likely to be encountered during the cold-smoking process differentially impacts various strains of Listeria monocytogenes and Listeria innocua. Viability of L. monocytogenes (EGDe, F2365, HCC7, ATCC 15313, and HCC23) and L. innocua in exponential or stationary growth phase were analyzed following a sequential exposure to conditions that mimic those utilized in the cold-smoking process: freeze (-20°C)-thaw (25°C), elevated salt, liquid smoke, and anaerobic storage (2°C). Viability for stationary phase cells exposed to the mock process decreased (P
J. R. Pittman , T. B. Schmidt , A. Corzo , J. A. Carroll
Listeria innocua , Listeria monocytogenes , bacterial contamination , cold storage , food contamination , food pathogens , freezing , liquid smoke , nonpathogenic strains , nonthermal processing , salt content , smoked fish , smoking (food products) , thawing , viability , virulence
Agriculture 2012 12 1 v.2
Journal Articles, USDA Authors, Peer-Reviewed
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