Antimicrobial efficacy of Cinnamomum javanicum plant extract against Listeria monocytogenes and its application potential with smoked salmon.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.08.015
Abstract: Extracts from medicinal plants have been reported to possess good antimicrobial properties, but a majority of them remain unexplored. This study aimed at identifying a novel plant extract with antimicrobial activity, to validate its efficacy… read more here.
Keywords: plant; smoked salmon; plant extract; extract ... 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
Application of MinION sequencing as a tool for the rapid detection and characterization of Listeria monocytogenes in smoked salmon
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.931810
Abstract: Microbial pathogens may be present in different types of foods, and hence the development of novel methods to assure consumers' safeness is of great interest. Molecular methods are known to provide sensitive and rapid results;… read more here.
Keywords: detection; listeria monocytogenes; method; application minion ... 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
Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010078
Abstract: The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility… read more here.
Keywords: liquid smoked; smoked salmon; enterocin gr17; nanoemulsion ... See more keywords
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12061123
Abstract: In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data… read more here.
Keywords: growth; growth six; modeling growth; monocytogenes strains ... See more keywords
Distinguishing between Fresh and Frozen-Thawed Smoked Salmon: Histology To Detect Food Adulteration in High-Value Products.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-19-346
Abstract: The issue of food safety has acquired increased importance, and fraud is a major concern for the food industry. Among different types of food adulteration, there is the sale of frozen-thawed smoked salmon product as… read more here.
Keywords: smoked salmon; histology; food; fresh frozen ... 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