Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results

Submitted: 15 July 2019
Accepted: 11 December 2019
Published: 1 April 2020
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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.

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Pennisi L, Di Clerico D, Costantini L, Festino AR, Vergara A. Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results. Ital J Food Safety [Internet]. 2020 Apr. 1 [cited 2024 May 18];9(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/8398


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