Midelet-Bourdin G.,Laboratoire Detudes Et Of Recherches Sur Les Produits Of La Peche |
Copin S.,Laboratoire Detudes Et Of Recherches Sur Les Produits Of La Peche |
Leleu G.,Laboratoire Detudes Et Of Recherches Sur Les Produits Of La Peche |
Malle P.,Laboratoire Detudes Et Of Recherches Sur Les Produits Of La Peche
Food Control | Year: 2010
The aim of this work was to evaluate the increase of Listeria monocytogenes on new salmon preparations (salt-sugar-pepper-dill salmon) in comparison with that obtained on cold-smoked salmon. Salmon preparations were inoculated with L. monocytogenes and were analyzed during storage at 4°C then 8°C. At 8°C, the bacteria growth was of 4.53 logCFUg-1 in cold-smoked salmon and of 2.06 logCFUg-1 in salt-sugar-pepper-dill salmon without background microflora. The growth of L. monocytogenes was different in new salmon preparation because the mixture salt-sugar-pepper had an anti-Listeria activity and its presence could inhibitory to the growth. It is difficult to generalize findings observed with cold-smoked salmon to a new salmon preparation. © 2010 Elsevier Ltd.
PubMed | Laboratoire Detudes Et Of Recherches Sur Les Produits Of La Peche
Type: Journal Article | Journal: Journal of food protection | Year: 2010
We have developed a method for rapid quantification of fish spoilage bacteria based on quantitative PCR with degenerated oligonucleotides that hybridize on the torA gene coding for trimethylamine N-oxide reductase, one of the major bacterial enzymes in fish spoilage. To show the utility of this gene, we used a regular PCR with DNA extracts from whiting (Merlangius merlangus) and plaice (Pleuronectes platessa) stored in ice. Quantitative PCR showed that the number of copies of the torA gene, i.e., the number of spoilage bacteria, increases with length of storage. This approach can therefore be used to evaluate freshness for the two fish species studied (whiting and plaice).