Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109504
Abstract: Quantification of lactic acid bacteria (LAB) is essential to control quality of seafood products like cold-smoked salmon (CSS). In the present study, we report the design and optimization of a dual-labelled TaqMan ™ probe targeting… read more here.
Keywords: lactic acid; css; cold smoked; acid bacteria ... See more keywords
Quantification of Viable Brochothrix thermosphacta in Cold-Smoked Salmon Using PMA/PMAxx-qPCR
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.654178
Abstract: The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products,… read more here.
Keywords: thermosphacta; qpcr; smoked salmon; cold smoked ... See more keywords
The efficacy of nisin against Listeria monocytogenes on cold-smoked salmon at natural contamination levels is concentration-dependent and varies by serotype
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.930400
Abstract: Cold-smoked salmon is a ready-to-eat food product capable of supporting Listeria monocytogenes growth at refrigeration temperatures. While the FDA-approved antimicrobial nisin can be used to mitigate L. monocytogenes contamination, stresses associated with cold-smoked salmon and… read more here.
Keywords: nisin; concentration; efficacy; nisin efficacy ... See more keywords
Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11101483
Abstract: Cold-smoked (CS) salmon contains high levels of sodium salts, and excess dietary sodium intake is associated with an array of health complications. CS salmon may also represent a food safety risk due to possible presence… read more here.
Keywords: sodium reduced; safety; sodium; cold smoked ... See more keywords
Microbiome population dynamics of cold smoked sockeye salmon during refrigerated storage and after culture enrichment.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food protection"
DOI: 10.4315/jfp-21-228
Abstract: Cold smoked salmon is a ready-to-eat seafood product of high commercial importance. The processing and storage steps facilitate the introduction, growth and persistence of foodborne pathogens and spoilage bacteria. The growth of commensal bacteria during… read more here.
Keywords: smoked salmon; enrichment; microbiome population; salmon ... See more keywords