Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon

Journal of Food Protection

Volumn 72, Issue 2, 2009, Pages 365-374

  Matamoros, S ^a,b   Leroi, F ^b   Cardinal, M ^b   Gigout, F ^b   Chadli, F Kasbi ^b   Cornet, J ^b   Prevost H ^a   Pilet, M F ^a  

^a Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

^b IFREMER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM ALTERFUNDITUM; DECAPODA (CRUSTACEA); LACTOBACILLUS; LACTOBACILLUS FUCHUENSIS; LACTOCOCCUS; LACTOCOCCUS PISCIUM; LEUCONOSTOC; LEUCONOSTOC GELIDUM; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS; VIBRIO CHOLERAE;

EID: 60849088257     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.2.365     Document Type: Article

References (68)

1. Al-Dagal, M. M., and W. A. Bazaraa. 1999. Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria. J. Food Prot. 62:51-56.
2. Alvarado, C., B. E. Garcia-Almendarez, S. E. Martin, and C. Regalado. 2005. Anti-Listeria monocytogenes bacteriocin-like inhibitory substances from Enterococcus faecium UQ31 isolated from artisan Mexican-style cheese. Curr. Microbiol. 51:110-115.
3. Anonymous. 2005. Le marché des crevettes. Office d'intervention dans le secteur des peches et de l'aquaculture (OFIMER), Montreuilsous-Bois, France.
4. Anonymous. 2006. Commerce extérieur des produits de la pêche et de l'aquaculture. Office d'intervention dans le secteur des pêches et de l'aquaculture (OFIMER), Montreuil-sous-Bois, France.
5. Association Francaise de Normalisation. 1997. NF V45-065. Poissons transformés-Saumon fumé. AFNOR, La Plaine Saint-Denis, France.
6. Association Francaise de Normalisation. 2003. NF IS013299. Analyse sensorielle-Méthodologie-Directives générales pour l'établissement d'un profil sensoriel. AFNOR, La Plaine Saint-Denis, France.
7. Association Française de Normalisation. 2004. NF V08-057-2. Microbiologic des aliments-Méthode de routine pour le dénombre-ment des staphylocoques à coagulase positive par comptage des colonies a 37°C-Partie 2: technique sans confirmation des colonies. AFNOR, La Plaine Saint-Denis, France.
8. Association Francaise de Normalisation. 2005. NF EN ISO 11290-2. Microbiologie des aliments-Méthode horizontale pour la recherche et le dénombrement de Listeria monocytogenes-Partie 2: méthode de dénombrement. AFNOR, La Plaine Saint-Denis, France.
9. Association Française de Normalisation. 2008. NF ISO 8589. Analyse sensorielle-Directives générales pour la conception de locaux destinés à l'analyse. AFNOR, La Plaine Saint-Denis, France.
10. Beaufort, A., S. Rudelle, N. Gnanou-Besse, M. T. Toquin, A. Kerouanton, H. Bergis, G. Salvat, and M. Cornu. 2007. Prevalence and growth of Listeria monocytogenes in naturally contaminated cold-smoked salmon. Lett. Appl. Microbiol. 44:406-411.
11. Ben Embarek, P. K. 1994. Presence, detection and growth of Listeria monocytogenes in seafoods: a review. Int. J. Food Microbiol. 23: 17-34.
12. Boisset, K. 2007. FAO GLOBEFISH, Shrimp Market Report-October 2007-Europe. Available at: http://www.globefish.org/index.php?id=4300. Accessed 4 April 2008.
13. Brillet, A., M. F. Pilet, H. Prévost, A. Bouttefroy, and F. Leroi. 2004. Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon. J. Appl. Microbiol. 97:1029-1037.
14. Brillet. A.,M. F. Pilet, H. Prévost, M. Cardinal, and F. Leroi. 2005. Effect of inoculation of Carnobacterium diver gens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical, and sensory quality of cold-smoked salmon. Int. J. Food Microbiol. 104:309-324.
15. Budde, B. B., T. Hornbaek, T. Jacobsen, V. Barkholt, and A. G. Koch. 2003. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments. Int. J. Food Microbiol. 83:171-184.
16. Campos, C. A., O. Rodriguez, P. Calo-Mata, M. Prado, and J. Barros-Velasquez. ́2006. Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima). Food Res. Int. 39:356-364.
17. Cardinal, M., H. Gunnlaugsdottir, M. Bjoernevik, A. Ouisse, J.-L. Vallet, and F. Leroi. 2004. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Res. Int. 37:181-193.
18. Cornu, M., A. Beaufort, S. Rudelle, L. Laloux, H. Bergis, N. Miconnet, T. Serot, and M. L. Delignette-Muller. 2006. Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. Int. J. Food Microbiol. 106:159-168.
19. Dalgaard, P. 1995. Qualitative and quantitative characterization of spoilage bacteria from packed fish. Int. J. Food Microbiol. 26:319-333.
20. Dalgaard, P., and L. V. Jorgensen. 2000. Cooked and brined shrimps packed in a modified atmosphere have a shelf life of ≥ 7 months at 0°C, but spoil in 4-6 days at 25°C. Int. J. Food Sci. Technol. 35: 431-442.
21. Dalgaard, P., M. Vancanneyt, N. Euras Vilalta, J. Swings, R Frue-kilde, and J. J. Leisner. 2003. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C. J. Appl. Microbiol. 94:80-89.
22. Drider, D., G. Fimland, Y. Hechard, L. M. McMullen, and H. Prévost. 2006. The continuing story of class IIa bacteriocins. Microbiol. Mol. Biol. Rev. 70:564-582.
23. Duffes, F., F. Leroi, P. Boyaval, and X. Dousset. 1999. Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C. Int. J. Food Microbiol. 47:33-42.
24. Einarsson, H., and H. L. Lauzon. 1995. Biopreservation of brined shrimp (Pandalus borealis) by bacteriocins from lactic acid bacteria. Appl. Environ. Microbiol. 61:669-676.
25. Gonzalez-Rodriguez. M. N., J. J. Sanz, J. A. Santos, A. Otero, and M. L. Garcia-Lopez. 2002. Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. Int. J. Food Microbiol. 77:161-168.
26. Gopal, S., S. K. Otta, S. Kumar, I. Karunasagar, M. Nishibuchi, and I. Karunasagar. 2005. The occurrence of Vibrio species in tropical shrimp culture environments; implications for food safety. Int. J. Food Microbiol. 102:151-159.
27. Gudmundsdottir, S., B. Gudbjornsdottir, H. Einarsson, K. G. Kristinsson, and M. Kristjansson. 2006. Contamination of cooked peeled shrimp (Pandalus borealis) by Listeria monocytogenes during processing at two processing plants. J. Food Prot. 69:1304-1311.
28. Guinane, C. M., P. D. Cotter, C. Hill, and R. P. Ross. 2005. Microbial solutions to microbial problems; lactococcal bacteriocins for the control of undesirable biota in food. J. Appl. Microbiol. 98:1316-1325.
29. Heinitz, M. L., and J. M. Johnson. 1998. The incidence of Listeria spp., Salmonella spp., and Clostridium botulinum in smoked fish and shellfish. J. Food Prot. 61:318-323.
30. Jeppesen, V. F., and H. H. Huss. 1993. Characteristics and antagonistic activity of lactic acid bacteria isolated from chilled fish products. Int. J. Food Microbiol. 18:305-320.
31. Jeppesen, V. F., and H. H. Huss. 1993. Antagonistic activity of two strains of lactic acid bacteria against Listeria monocytogenes and Yersinia enterolitica in a model fish product at 5°C. Int. J. Food Microbiol. 19:179-186.
32. Joffraud, J. J., M. Cardinal, J. Cornet, J. S. Chasles, S. Leon, F. Gigout, and F. Leroi. 2006. Effect of bacterial interactions on the spoilage of cold-smoked salmon. Int. J. Food Microbiol. 112:51-61.
33. Jorgensen, L. V., and H. H. Huss. 1998. Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood. Int. J. Food Microbiol. 42:127-131.
34. Jorgensen, L. V., H. H. Huss, and P. Dalgaard. 2000. The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon. J. Appl. Microbiol. 89:920-934.
35. Kelly, W. J., R. V. Asmundson, and C. M. Huang. 1996. Isolation and characterization of bacteriocin-producing lactic acid bacteria from ready-to-eat food products. Int. J. Food Microbiol. 33:209-218.
36. Koonse, B., W. Burkhardt III, S. Chirtel, and G. P. Hoskin. 2005. Salmonella and the sanitary quality of aquacultured shrimp. J. Food Prot. 68:2527-2532.
37. Laursen, B. G., L. Bay, I. Cleenwerck, M. Vancanneyt, J. Swings, P. Dalgaard, and J. J. Leisner. 2005. Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization. Syst. Appl. Microbiol. 28:151-164.
38. 38.Laursen, B. G., J. J. Leisner, and P. Dalgaard. 2006. Carnobacterium species: effect of metabolic activity and interaction with Brochothrix thermosphacta on sensory characteristics of modified atmosphere packed shrimp. J. Agric. Food Chem. 54:3604-3611.
39. Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 55:181-186.
40. Leroi, F., N. Arbey, J. J. Joffraud, and F. Chevalier. 1996. Effect of inoculation with lactic acid bacteria on extending the shelf life of vacuum-packed cold smoked salmon. Int. J. Food Sci. Technol. 31: 497-504.
41. Leroi, F., J. J. Joffraud, F. Chevalier, and M. Cardinal. 1998. Study of the microbial ecology of cold-smoked salmon during storage at 8°C. Int. J. Food Microbiol. 39:111-121.
42. Leroi, F., J. J. Joffraud, F. Chevalier, and M. Cardinal. 2001. Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. J. Appl. Microbiol. 90:578-587.
43. Matamoros, S., M. F. Pilet. F. Gigout, H. Prévost, and F. Leroi. 2006. Selection of psychrotrophic bacteria active against spoilage and pathogenic microorganisms relevant for seafood products, p. 395-402. In J. B. Luten et al. (ed.). Seafood research from fish to dish. Wageningen Academic Publishers, Wageningen, The Netherlands.
44. Mejlholm, O., N. Boknaes, and P. Dalgaard. 2005. Shelf life and safety aspects of chilled cooked and peeled shrimps (Pandalus borealis) in modified atmosphere packaging. J. Appl. Microbiol. 99: 66-76.
45. Mejlholm, O., and P. Dalgaard. 2007. Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood. J. Food Prot. 70:70-84.
46. Mohamed Hatha, A. A., T. K. Maqbool, and S. Suresh Kumar. 2003. Microbial quality of shrimp products of export trade produced from aquacultured shrimp. Int. J. Food Microbiol. 82:213-221.
47. Nilsson, L., L. Gram, and H. H. Huss. 1999. Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora. J. Food Prot. 62:336-342.
48. Nilsson, L., T. B. Hansen, P. Garrido, C. Buchrieser, P. Glaser, S. Knochel, L. Gram, and A. Gravesen. 2005. Growth inhibition of Listeria monocytogenes by a non-bacteriocinogenic Carnobacterium piscicola. J. Appl. Microbiol. 98:172-183.
49. Olofsson, T. C., S. Ahrne, and G. Molin. 2007. The bacterial flora of vacuum-packed cold-smoked salmon stored at 7°C, identified by direct 16S rRNA gene analysis and pure culture technique. J. Appl. Microbiol. 103:109-119.
50. O'Sullivan, L., E. B. O'Connor, R. P. Ross, and C. Hill. 2006. Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese. J. Appl. Microbiol. 100:135-143.
51. Paludan-Muller, C., P. Dalgaard, H. H. Huss, and L. Gram. 1998. 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. 39:155-166.
52. Rachman, C., A. Fourrier, A. Sy, M. F. De La Cochetiere, H. Prévost, and X. Dousset. 2004. Monitoring of bacterial evolution and molecular identification of lactic acid bacteria in smoked salmon during storage. Lait 84:145-154.
53. Rocourt, J., C. Jacquet, and A. Reilly. 2000. Epidemiology of human listeriosis and seafoods. Int. J. Food Microbiol. 62:197-209.
54. Rodgers, S. 2001. Preserving non-fermented refrigerated foods with microbial cultures-a review. Trends Food Sci. Technol. 12:276- 284.
55. Rodgers, S., P. Peiris, and G. Casadei. 2003. Inhibition of nonpro-teolytic Clostridium botulinum with lactic acid bacteria and their bacteriocins at refrigeration temperatures. J. Food Prot. 66:674-678.
56. Ross, R. P., S. Morgan, and C. Hill. 2002. Preservation and fermentation: past, present and future. Int. J. Food Microbiol. 79:3-16.
57. Stiles, M. E. 1996. Biopreservation by lactic acid bacteria. Antonie Leeuwenhoek 70:331-345.
58. Stohr, V., J. J. Joffraud, M. Cardinal, and F. Leroi. 2001. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Res. Int. 34:797-806.
59. Su, Y. C., and C. Liu. 2007. Vibrio parahaemolyticus: a concern of seafood safety. Food Microbiol. 24:549-558.
60. Truelstrup-Hansen, J., T. Gill, and H. H. Huss. 1995. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Res. Int. 28:123-130.
61. Truelstrup-Hansen, L., and H. H. Huss. 1998. Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses. Food Res. Int. 31:703-711.
62. Truelstrup-Hansen, L., S. D. Rontved, and H. H. Huss. 1998. Microbiological quality and shelf life of cold-smoked salmon from three different processing plants. Food Microbiol. 15:137-150.
63. Valdimarsson, G., H. Einarsson, B. Gudbjornsdottir, and H. Magnusson. 1998. Microbiological quality of Icelandic cooked-peeled shrimp (Pandalus borealis). Int. J. Food Microbiol. 45:157-161.
64. van Spreekens, K. J. A. 1974. The suitability of a modification of Long and Hammer's medium for the enumeration of more fastidious bacteria from fresh fishery products. Arch. Lebensmittelhyg. 25:213-219.
65. Vermeiren, L., F. Devlieghere, and J. Debevere. 2004. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int. J. Food Microbiol. 96:149-164.
66. Vescovo, M., S. Gianluigi, and C. Zacconi. 2006. Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon. Food Microbiol 23:689-693.
67. Wessels, S., and H. H. Huss. 1996. Suitability of Lactococcus lactis subsp. lactis ATCC 11454 as a protective culture for lightly preserved fish products. Food Microbiol. 13:323-332.
68. Yamazaki, K., M. Suzuki, Y. Kawai, N. Inoue, and T. J. Montville. 2003. Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi. J. Food Prot. 66:1420-1425.