Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results

Luca Pennisi; Daniele Di Clerico; Luigi Costantini; Anna Rita Festino; Alberto Vergara

doi:10.4081/ijfs.2020.8398

Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results

Ital J Food Saf. 2020 Apr 1;9(1):8398. doi: 10.4081/ijfs.2020.8398. eCollection 2020 Mar 31.

Authors

Luca Pennisi¹, Daniele Di Clerico², Luigi Costantini¹, Anna Rita Festino¹, Alberto Vergara¹

Affiliations

¹ Faculty of Veterinary Medicine, University of Teramo.
² Next Cooking Generation Srl, Milan, Italy.

Abstract

The purpose of this work was to evaluate the effects of ultrasound (sonication) and their combination with temperature (thermosonication) on the inactivation of Listeria monocytogenes (LM) in smoked salmon. The trial was conducted on smoked salmon samples experimentally contaminated with a cocktail of 4 strains of Listeria monocytogenes (LM ATCC 19114, LM ATCC 15313, LM ATCC 19111 and LM ATCC 7644) at a final concentration of 8 log cfu/g and kept at 4°C until its use. Thermosonication treatments between 40°C and 50°C for 5, 10 and 15 minutes proved to be more effective without altering the sensory characteristics of the food.

Keywords: Listeria monocytogenes; Sonication; decontamination; thermosonication.

Grants and funding

Funding: None.