Control development of Listeria monocytogenes in smoked salmon: Interest of the biopreservation by lactic bacteria;Maîtrise du développement de Listeria monocytogenes dans le saumon fumé: Intérêt de la biopréservation par des bactéries lactiques

Lait

Volumn 84, Issue 1-2, 2004, Pages 135-144

  Richard, Christelle ^a   Leroi, Françoise ^b   Brillet, Anne ^a   Rachman, Cinta ^a   Connil, Nathalie ^a   Drider, Djamel ^a   France Pilet, Marie ^a   Onno, Bernard ^a   Dousset, Xavier ^a   Prevost, Hervé ^a  

^a LUNAM UNIVERSITÉ   (France)

^b IFREMER   (France)

Author keywords

Biopreservation; Carnobacterium; Cold smoked salmon; Lactic acid bacteria; Listeria

Indexed keywords

AMINES; CONCENTRATION (PROCESS); CONTAMINATION; FOOD PRESERVATION; MICROBIOLOGY; RISK ASSESSMENT;

BIOPRESERVATION; CARNOBACTERIUM; COLD SMOKED SALMON; LACTIC ACID BACTERIA; LISTERIA;

BACTERIA;

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 10744227219     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2003029     Document Type: Conference Paper

References (49)

1. AFSSA, Rapport de la commission d'étude des risques liés à L. monocytogenes, 2000.
2. ASEPT, Collection de Listeria, monocytogenes isolées d'atelier de fabrication de saumon fumé, Laval, France, 2001.
3. Autio T., Hielm S., Miettinen M., Sjoberg A.M., Aarnisalo K., Bjorkroth J., MattilaSandholm T., Korkeala H., Sources of Listeria monocytogenes contamination in a coldsmoked rainbow trout processing plant detected by pulsed-field gel electrophoresis typing, Appl. Environ. Microbiol. 65 (1999) 150-155.
4. Ben Embarek P.K., Presence, detection and growth of Listeria monocytogenes in seafoods: a review, Int. J. Food Microbiol. 23 (1994) 17-34.
5. Bhugaloo-Vial P., Dousset X., Metivier A., Sorokine O., Anglade P., Boyaval P., Marion D., Purification and amino acid sequences of piscicocins V1a and V1b, two class IIa bacteriocins secreted by Carnobacterium piscicola V1 that display significantly different levels of specific inhibitory activity, Appl. Environ. Microbiol. 62 (1996) 4410-4416.
6. Blom H., Katla T., Nissen H., Holo H., Characterization, production, and purification of carnocin H, a bacteriocin produced by Carnobacterium 377, Curr. Microbiol. 43 (2001) 227-231.
7. Cambon-Bonavita M.A., Lesongeur F., Menoux S., Lebourg A., Barbier G., Microbial diversity in smoked salmon examined by a culture-independent molecular approach: a preliminary study, Int. J. Food Microbiol. 70 (2001) 179-187.
8. Connil N., Plissoneau L., Onno B., Pilet M.F., Prevost H., Dousset X., Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations, J. Food Prot. 65 (2002) 333-338.
9. Connil N., Prevost H., Dousset X., Production of biogenic amines and divercin V41 in cold smoked salmon inoculated with Carnobacterium divergens V41, and specific detection of this strain by multiplex-PCR, J. Appl. Microbiol. 92 (2002) 611-617.
10. Cortesi M.L., Sarli T., Santoro A., Murru N., Pepe T., Distribution and behavior of Listeria monocytogenes in three lots of naturallycontaminated vacuum-packed smoked salmon stored at 2 and 10°C, Int. J. Food Microbiol. 37 (1997) 209-214.
11. Dalgaard P., Jorgensen L.V., Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon, Int. J. Food Microbiol. 40 (1998) 105-115.
12. Dauphin G., Ragimbeau C., Malle P., Use of PFGE typing for tracing contamination with Listeria monocytogenes in three cold-smoked salmon processing plants, Int. J. Food Microbiol. 64 (2001) 51-61.
13. DGAL, note de service DGAL/SDHA, N98/N°8088, 1998.
14. Duffes F., Corre C., Leroi F., Dousset X., Boyaval P., Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated cold-smoked salmon, J. Food Prot. 62 (1999) 1394-1403.
15. Duffes F., Leroi F., Boyaval P., Dousset X., Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C, Int. J. Food Microbiol. 47 (1999) 33-42.
16. Ericsson H., Eklow A., Danielsson-Tham M.L., Loncarevic S., Mentzing L.O., Persson I., Unnerstad H., Tham W., An outbreak of listeriosis suspected to have been caused by rainbow trout, J. Clin. Microbiol. 35 (1997) 2904-2907.
17. Eurosurveillance, Listeriosis cases suspected to have been caused by vacuum-packed fish product in Finland (http://www.eurosurv.org/update), Issue 15, April 13, 2000.
18. FAO, Statistiques des pêches, produits, 89 (1999) 90.
19. Fonnesbech Vogel B., Huss H.H., Ojeniyi B., Ahrens P., Gram L., Elucidation of Listeria monocytogenes contamination routes in cold-smoked salmon processing plants detected by DNA-based typing methods, Appl. Environ. Microbiol. 67 (2001) 2586-2595.
20. Gonzalez-Rodriguez M.N., Sanz J.J., Santos J.A., Otero A., Garcia-Lopez M.L., Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level, Int. J. Food Microbiol. 77 (2002) 161-168.
21. Guyer S., Jemmi T., Behavior of Listeria monocytogenes during fabrication and storage of experimentally contaminated smoked salmon, Appl. Environ. Microbiol. 57 (1991) 1523-1527.
22. Heinitz M.L., Johnson J.M., The incidence of Listeria spp., Salmonella spp., and Clostridium botulinum in smoked fish and shellfish, J. Food Prot. 61 (1998) 318-323.
23. Herbin S., Mathieu F., Brule F., Branlant C., Lefebvre G., Lebrihi A., Characteristics and genetic determinants of bacteriocin activities produced by Carnobacterium piscicola CP5 isolated from cheese, Curr. Microbiol. 35 (1997) 319-326.
24. Hoffman A.D., Gall K.L., Norton D.M., Wiedmann M., Listeria monocytogenes contamination patterns for the smoked fish processing environment and for raw fish, J. Food Prot. 66 (2003) 52-60.
25. Holck A., Axelsson L., Schillinger U., Divergicin 750, a novel bacteriocin produced by Carnobacterium divergens 750, FEMS Microbiol. Lett. 136 (1996) 163-168.
26. Jack R.W., Wan J., Gordon J., Harmark K., Davidson B.E., Hillier A.J., Wettenhall R.E., Hickey M.W., Coventry M.J., Characterization of the chemical and antimicrobial properties of piscicolin 126, a bacteriocin produced by Carnobacterium piscicola JG126, Appl. Environ. Microbiol. 62 (1996) 2897-2903.
27. Joffraud J.J., Leroi F., Roy C., Berdague J.L., Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon, Int. J. Food Microbiol. 66 (2001) 175-184.
28. Jorgensen L.V., Huss H.H., Dalgaard P., The effect of biogenic amine production by single bacterial culture and metabiosis on cold-smocked salmon, J. Appl. Microbiol. 89 (2000) 920-934.
29. Kabadjova P., Dousset X., Le Cam V., Prevost H., Differentiation of closely related Carnobacterium food isolates based on 16S-23S ribosomal DNA intergenic spacer region polymorphism, Appl. Environ. Microbiol. 68 (2002) 5358-5366.
30. Leroi F., La microbiologie du saumon fumé à froid : aspects hygiéniques et qualité, Rev. Gén. Froid 1028 (2002) 35-40.
31. Leroi F., Joffraud J.J., Chevalier F., Cardinal M., Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physicochemical parameters, J. Appl. Microbiol. 90 (2001) 578-587.
32. Membré J.M., Thurette J., Catteau M., Modelling the growth, survival and death of Listeria monocytogenes, J. Appl. Microbiol. 82 (1997) 345-350.
33. Metivier A., Pilet M.F., Dousset X., Sorokine O., Anglade P., Zagorec M., Piard J.C., Marion D., Cenatiempo Y., Fremaux C., Divercin V41, a new bacteriocin with two disulphide bonds produced by Carnobacterium divergens V41: primary structure and genomic organization. Microbiology 144 (1998) 2837-2844.
34. Miettinen M.K., Siitonen A., Heiskanen P., Haajanen H., Bjorkroth K.J., Korkeala H.J., Molecular epidemiology of an outbreak of febrile gastroenteritis caused by Listeria monocytogenes in cold-smoked rainbow trout, J. Clin. Microbiol. 37 (1999) 2358-2360.
35. Nilsson L., Huss H.H., Gram L., Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere, Int. J. Food Microbiol. 38 (1997) 217-227.
36. Nilsson L., Gram L., Huss H.H., Growth control of Listeria monocytogenes on coldsmocked salmon using a competitive lactic acid bacteria flora, J. Food Prot. 62 (1999) 336-342.
37. Norton D.M., Scarlett J.M., Horton K., Sue D., Thimothe J., Boor K.J., Wiedmann M., Characterization and pathogenic potential of Listeria monocytogenes isolates from the smoked fish industry, Appl. Environ. Microbiol. 67 (2001) 646-653.
38. Paludan-Muller C., Dalgaard P., Huss H.H., Gram L., Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5°C, Int. J. Food Microbiol. 39 (1998) 155-166.
39. Pilet M.F., Dousset X., Barré R., Novel G., Desmazeaud M., Piard J.C., Evidence for two bacterocins produced by Carnobacterium piscicola and Carnobacterium divergens isolated from fish and active against Listeria monocytogenes, J. Food Prot. 58 (1995) 256-262.
40. Quadri L.E., Sailer M., Roy K.L., Vederas J.C., Stiles M.E., Chemical and genetic characterization of bacteriocins produced by Carnobacterium piscicola LV17B, J. Biol. Chem. 269 (1994) 12204-12211.
41. Richard C., Brillet A., Pilet M.F., Prévost H., Drider D., Evidence on inhibition of Listeria monocytogenes by divercin V41 action, Lett. Appl. Microbiol. 36 (2003) 288-292.
42. Rorvik L.M., Listeria monocytogenes in the smoked salmon industry, Int. J. Food Microbiol. 62 (2000) 183-190.
43. Schillinger U., Stiles M.E., Holzapfel H.W., Bacteriocin production by Carnobacterium piscicola LV 61, Int. J. Food Microbiol. 20 (1993) 131-147.
44. Stoffels G., Nissen-Meyer J., Gudmundsdottir A., Sletten K., Holo H., Nes I.F., Purification and characterization of a new bacteriocin isolated from a Carnobacterium sp., Appl. Environ. Microbiol. 58 (1992) 1417-1422.
45. Szabo E.A., Cahill M.E., Nisin and ALTA 2341 inhibit the growth of Listeria monocytogenes on smoked salmon packaged under vacuum or 100% CO2, Lett. Appl. Microbiol. 28 (1999) 373-377.
46. Thurette J., Membre J.M., Ching L.H., Tailliez R., Catteau M., Behavior of Listeria spp. in smoked fish products affected by liquid smoke, NaCl concentration, and temperature, J. Food Prot. 61 (1998) 1475-1479.
47. Wessels S., Huss H.H., Suitability of Lactococcus lactis subsp. lactis ATCC11454 as a protective culture for lightly preserved fish products, Food Microbiol. 13 (1996) 323-332.
48. Worobo R.W., Henkel T., Sailer M., Roy K.L., Vederas J.C., Stiles M.E., Characteristics and genetic determinant of a hydrophobic peptide bacteriocin, carnobacteriocin A, produced by Carnobacterium piscicola LV17A, Microbiology 140 (1994) 517-526.
49. Worobo R.W., Van Belkum M.J., Sailer M., Roy K.L., Vederas J.C., Stiles M.E., A signal peptide secretion-dependent bacteriocin from Carnobacterium divergens, J. Bacteriol. 177 (1995) 3143-3149.