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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. Source

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