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Natural antimicrobials and high‐pressure treatments on the inactivation of Salmonella Enteritidis and Escherichia coli O157:H7 in cold‐smoked salmon

Author:
Montiel, Raquel, Martín‐Cabrejas, Izaskun, Medina, Margarita
Source:
Journal of the science of food and agriculture 2016 v.96 no.7 pp. 2573-2578
ISSN:
0022-5142
Subject:
Escherichia coli O157, Listeria monocytogenes, Salmonella Enteritidis, anti-infective agents, anti-infective properties, detection limit, high pressure treatment, lactoferrin, pathogens, peroxidase, smoked salmon, temperature
Abstract:
BACKGROUND: High hydrostatic pressure (HHP) combined with reuterin and lactoperoxidase system (LPS) has exerted antimicrobial activity against Listeria monocytogenes in cold‐smoked salmon at chilled temperatures. Therefore the purpose of this work was to evaluate the effect of HHP combined with reuterin, LPS and lactoferrin (LF) on the survival of Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 in cold‐smoked salmon stored at 4 and 10 °C. RESULTS: Salmonella Enteritidis and E. coli O157:H7 were reduced more than 3 log colony‐forming units (CFU) g⁻¹ by the pressure treatment (450 MPa/5 min). LPS slightly diminished pathogen levels throughout storage, whereas no effect was recorded when reuterin or LF was added. The Salmonella population was below the detection limit (<1 log CFU g⁻¹) during the storage of HHP‐treated smoked salmon at 4 and 10 °C. The antimicrobial activity of HHP against E. coli O157:H7 was increased when 450 MPa was applied in combination with LPS in cold‐smoked salmon at 4 and 10 °C. CONCLUSION: HHP at 450 MPa/5 min inactivated S. Enteritidis in cold‐smoked salmon and in combination with LPS would be useful as a hurdle technology approach against E. coli O157:H7, even under mild temperature abuse conditions. © 2015 Society of Chemical Industry
Agid:
5189864