Thermal Inactivation and Growth Potential of Listeria Monocytogenes in Smoked Tench

Abstract

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.

6 Figures and Tables

Cite this paper

@inproceedings{Branciari2016ThermalIA, title={Thermal Inactivation and Growth Potential of Listeria Monocytogenes in Smoked Tench}, author={Raffaella Branciari and Andrea Valiani and Raffaella Franceschini and David Ranucci and Alessia Lupattelli and Eleonora Urbani and Roberta Ortenzi}, booktitle={Italian journal of food safety}, year={2016} }