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

  • Luca Pennisi | lmpennisi@unite.it Faculty of Veterinary Medicine, University of Teramo, Italy.
  • Daniele Di Clerico Next Cooking Generation Srl, Milan, Italy.
  • Luigi Costantini Faculty of Veterinary Medicine, University of Teramo, Italy.
  • Anna Rita Festino Faculty of Veterinary Medicine, University of Teramo, Italy.
  • Alberto Vergara Faculty of Veterinary Medicine, University of Teramo, Italy.


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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Original Articles
Sonication, thermosonication, Listeria monocytogenes, decontamination
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How to Cite
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]. 2020Apr.1 [cited 2021Jul.30];9(1). Available from: https://www.pagepressjournals.org/index.php/ijfs/article/view/8398

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