Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar). (February 2016)

• Record Type: Journal Article
• Authors: Ghorban Shiroodi, Setareh; Ovissipour, Mahmoudreza; Ross, Carolyn F.; Rasco, Barbara A.
• Is Part Of: Food control. Volume 60(2016:Feb.)
• Page Start: 401
• Page End: 407
• Publication Date: 2016-02
• Subjects: Electrolyzed water -- Cold-smoking -- Atlantic salmon -- Listeria monocytogenes -- Quality; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2015.08.020
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Listeria monocytogenes contamination in ready-to-eat (RTE) fish products, in particular in cold-smoked salmon is an important food safety concern. This study evaluated the antimicrobial activity of electrolyzed oxidizing (EO) water as a pretreatment method during the process of cold-smoked salmon to inactivate L. monocytogenes . In addition, the effect of EO water treatment on the sensory and textural quality of the final product was also evaluated. Raw Atlantic salmon ( Salmo salar ) fillets were inoculated with L. monocytogenes (with an approximately cell number of 6 × 10 5 CFU/g L. monocytogenes ATCC 19114) and treated with EO water at three different temperatures (20, 30, and 40 °C) and at three different exposure time of 2, 6, and 10 min before the cold-smoking process. A combination of EO water and a mild temperature (40 °C) had reduced L. monocytogenes populations by 2.85 log10 CFU/g. The sensory as evaluated by a consumer panel (N = 71) and texture, which was measured by texture analysis showed no significant changes between EO and mild temperature treated samples and the control. Highlights: EO water significantly decreased Listeria monocytogenes in cold-smoked salmon fillets. EO water in combination with mild heat treatment induced higher L. monocytogenes reduction. EO water and mild heat treatment did not change the texture of the cold-smoked salmon. EO water and mild heat treatment did not influenced the sensory properties of cold-smoked salmon.