Document Detail


Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
MedLine Citation:
PMID:  18456355     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Thirteen storage trials and ten challenge tests were carried out to examine microbial changes, spoilage and the potential growth of Listeria monocytogenes in brined shrimp (Pandalus borealis). Shrimp in brine as well as brined and drained shrimp in modified atmosphere packaging (MAP) were produced and studied. Different recipes were used to study the effect of preserving parameters (organic acids, pH and NaCl) on growth of microorganisms and shelf life at 7-8 degrees C or 12 degrees C. Particularly, brines with different concentrations of (i) benzoic, citric and sorbic acids or (ii) acetic, citric and lactic acids were studied. Furthermore, the effect of adding diacetate to brined shrimp was evaluated. A single batch of cooked and peeled shrimp was used to study both industrially and manually processed brined shrimp with respect to the effect of process hygiene on microbial changes and the shelf life of products. Concentrations of microorganisms on newly produced brined shrimp from an industrial scale processing line were 1.0-2.3 log (CFU g(-1)) higher than comparable concentrations in manually processed samples. This resulted in a substantially shorter shelf life and a more diverse spoilage microflora of the industrially processed brined shrimp. In addition, shelf life of brined shrimp was affected by the types and concentrations of organic acids and by the storage temperature as expected. The effect of MAP was less pronounced. Eighty-two isolates from the spoilage microflora of brined shrimp were identified and they included 53 lactic acid bacteria, 6 coagulase negative Staphylococcus spp., 18 Pseudomonas fluorescens and 5 yeast isolates. After storage at 7 degrees C, P. fluorescens, Enterococcus-like isolates, E. malodoratus, Carnobacterium maltaromaticum, coagulase negative Staphylococcus spp. and Lactobacillus sakei constituted the dominating microflora of shrimp in brines that contained benzoic, citric and sorbic acids as preservatives. L. sakei dominated the spoilage microflora of brined and drained MAP shrimp, and of brined shrimp preserved using acetic, citric and lactic acids, irrespective of packaging conditions. Shrimp in brine with benzoic, citric and sorbic acids prevented growth of L. monocytogenes during more than 40 days at 7 degrees C when the preserving parameters resembled those of commercial products. However, small changes in the preserving parameters and, particularly, reduced concentrations of benzoic acid led to growth of L. monocytogenes in brined shrimp. The present study provides significant new information on microbial changes, shelf life and growth of L. monocytogenes in brined shrimp. This information can facilitate development of new and safe brined shrimp products.
Authors:
Ole Mejlholm; Jette Kjeldgaard; Anne Modberg; Mette Bohn Vest; Niels Bøknaes; Joanna Koort; Johanna Björkroth; Paw Dalgaard
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2008-04-01
Journal Detail:
Title:  International journal of food microbiology     Volume:  124     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2008 Jun 
Date Detail:
Created Date:  2008-05-26     Completed Date:  2008-08-18     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  250-9     Citation Subset:  IM    
Affiliation:
Department of Seafood Research, DTU Aqua, Technical University of Denmark, Lyngby, Denmark. ome@difres.dk
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MeSH Terms
Descriptor/Qualifier:
Animals
Colony Count, Microbial
Consumer Product Safety
Food Contamination / analysis*
Food Handling / methods
Food Microbiology
Food Packaging / methods*
Food Preservation / methods*
Humans
Hydrogen-Ion Concentration
Hygiene
Listeria monocytogenes / growth & development*
Pandalidae / microbiology*
Refrigeration
Shellfish / microbiology*
Time Factors
Vacuum

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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