Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage
Behavior of Salmonella and Listeria monocytogenes in raw yellowfin tuna during refrigeration and frozen storage were studied. Growth of Salmonella was inhibited in tuna during refrigerated storage, while L. monocytogenes was able to multiply significantly during refrigerated storage. Populations of...
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-03-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/5/1/16 |
| _version_ | 1818129204777058304 |
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| author | Chengchu Liu Jing Mou Yi-Cheng Su |
| author_facet | Chengchu Liu Jing Mou Yi-Cheng Su |
| author_sort | Chengchu Liu |
| collection | DOAJ |
| description | Behavior of Salmonella and Listeria monocytogenes in raw yellowfin tuna during refrigeration and frozen storage were studied. Growth of Salmonella was inhibited in tuna during refrigerated storage, while L. monocytogenes was able to multiply significantly during refrigerated storage. Populations of Salmonella in tuna were reduced by 1 to 2 log after 12 days of storage at 5–7 °C, regardless levels of contamination. However, populations of L. monocytogenes Scott A, M0507, and SFL0404 in inoculated tuna (104–105 CFU/g) increased by 3.31, 3.56, and 3.98 log CFU/g, respectively, after 12 days of storage at 5–7 °C. Similar increases of L. monocytogenes cells were observed in tuna meat with a lower inoculation level (102–103 CFU/g). Populations of Salmonella and L. monocytogenes declined gradually in tuna samples over 84 days (12 weeks) of frozen storage at −18 °C with Salmonella Newport 6962 being decreased to undetectable level (<10 CFU/g) from an initial level of 103 log CFU/g after 42 days of frozen storage. These results demonstrate that tuna meat intended for raw consumption must be handled properly from farm to table to reduce the risks of foodborne illness caused by Salmonella and L. monocytogenes. |
| first_indexed | 2024-12-11T07:45:26Z |
| format | Article |
| id | doaj.art-708cc9ca9aee43558c8d0eae906c0bad |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T07:45:26Z |
| publishDate | 2016-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-708cc9ca9aee43558c8d0eae906c0bad2022-12-22T01:15:27ZengMDPI AGFoods2304-81582016-03-01511610.3390/foods5010016foods5010016Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold StorageChengchu Liu0Jing Mou1Yi-Cheng Su2Sea Grant College Extension Program, University of Maryland, Princess Anne, MD 21853, USASeafood Research and Education Center, Oregon State University, Astoria, OR 97103, USASeafood Research and Education Center, Oregon State University, Astoria, OR 97103, USABehavior of Salmonella and Listeria monocytogenes in raw yellowfin tuna during refrigeration and frozen storage were studied. Growth of Salmonella was inhibited in tuna during refrigerated storage, while L. monocytogenes was able to multiply significantly during refrigerated storage. Populations of Salmonella in tuna were reduced by 1 to 2 log after 12 days of storage at 5–7 °C, regardless levels of contamination. However, populations of L. monocytogenes Scott A, M0507, and SFL0404 in inoculated tuna (104–105 CFU/g) increased by 3.31, 3.56, and 3.98 log CFU/g, respectively, after 12 days of storage at 5–7 °C. Similar increases of L. monocytogenes cells were observed in tuna meat with a lower inoculation level (102–103 CFU/g). Populations of Salmonella and L. monocytogenes declined gradually in tuna samples over 84 days (12 weeks) of frozen storage at −18 °C with Salmonella Newport 6962 being decreased to undetectable level (<10 CFU/g) from an initial level of 103 log CFU/g after 42 days of frozen storage. These results demonstrate that tuna meat intended for raw consumption must be handled properly from farm to table to reduce the risks of foodborne illness caused by Salmonella and L. monocytogenes.http://www.mdpi.com/2304-8158/5/1/16survivalfoodborne pathogensSalmonellaListeria monocytogenesyellowfin tunarefrigeration and frozen storage |
| spellingShingle | Chengchu Liu Jing Mou Yi-Cheng Su Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage Foods survival foodborne pathogens Salmonella Listeria monocytogenes yellowfin tuna refrigeration and frozen storage |
| title | Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage |
| title_full | Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage |
| title_fullStr | Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage |
| title_full_unstemmed | Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage |
| title_short | Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage |
| title_sort | behavior of salmonella and listeria monocytogenes in raw yellowfin tuna during cold storage |
| topic | survival foodborne pathogens Salmonella Listeria monocytogenes yellowfin tuna refrigeration and frozen storage |
| url | http://www.mdpi.com/2304-8158/5/1/16 |
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