Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench

Submitted: 6 May 2016
Accepted: 18 June 2016
Published: 3 August 2016
Abstract Views: 1105
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An experimental study for the evaluation of Listeria monocytogenes inactivation during a hot smoking process in tench was performed using Listeria innocua strains. Furthermore, the survival of L. monocytogenes in smoked tench was determined after post-processing in contaminated samples, evaluating the growth potential during storage. L. innocua was not detected after the smoking process. In the challenge test, the growth potential of L. monocytogenes was 5.68 log colony forming unit g−1. The results showed that hot smoking at an inner temperature around 72°C is able to eliminate the microorganism. Nevertheless, the product is able to support the growth of the pathogen if post-process contamination occurs, as the food is suitable for Listeria multiplication. Product recontamination should be prevented by means of appropriate application of hygiene measures.

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1.
Branciari R, Valiani A, Franceschini R, Ranucci D, Lupattelli A, Urbani E, Ortenzi R. Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench. Ital J Food Safety [Internet]. 2016 Aug. 3 [cited 2024 Jul. 25];5(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/5974