Pasteurizing Cold Smoked Salmon (Oncorhynchus nerka): Thermal Inactivation Kinetics of Listeria monocytogenes and Listeria innocua

摘要: Listeria monocytogenes results in potential food safety concerns ready-to-eat refrigerated products. Cold-smoked salmon is a considered to be at high risk for spp. contamination which mild heat treatment or pasteurization step might helpful reduce microbial levels. was inoculated with cocktail of four strains (L. monocytogenes: ATCC19114, 7644, and 19113, L. innocua: ATCC51742) inactivation curves obtained 58, 60, 62, 64, 66°C using capillary tube methods. Inactivation showed typical log linear trends (R2 ≥ 0.97). D-values innocua were 0.3 14.1 min 66 58°C, z-value 5.2 6.5°C activation energy 332 414 kJ/mol. The nonpathogenic ATCC51742 had comparable D- z-values the three thus can used validation processes control cold-smoked potentially other thermo...