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2014 | OriginalPaper | Buchkapitel

7. Biopreservation of Seafoods

verfasst von : Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos

Erschienen in: Food Biopreservation

Verlag: Springer New York

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Abstract

Listeria monocytogenes is the main bacterial pathogen of concern in seafood products. One study found L. monocytogenes in ca. 30 % of smoked-fish samples, although viable counts were below 100 CFU/g (Uyttendaele et al. 2009). Another study found populations of L. monocytogenes greater than 10² CFU/g in 2.6 % of fresh fish, 5.1 % in smoked fish and 10 % in salted-fish purchased in fish farms, while 20 % of smoked fish purchased in a fish market were also contaminated (Basti et al. 2006). The bacterium was also found in raw fillets of catfish (23.5 %), trout (5.7 %), tilapia (10.3 %), and salmon (10.6 %) (Pao et al. 2008), or in 44.5 % of raw freshwater fish tested (Yücel and Balci 2010). Bacteriocin preparations have been tested singly or in combination with other hurdles to control L. monocytogenes in different types of seafoods (Table 7.1).

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Vorheriges Kapitel Biopreservation of Egg Products

Nächstes Kapitel Biopreservation of Vegetable Foods

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Titel: Biopreservation of Seafoods
verfasst von: Antonio Gálvez
Rosario Lucas López
Rubén Pérez Pulido
María José Grande Burgos
Verlag: Springer New York
Buch: Food Biopreservation
Print ISBN: 978-1-4939-2028-0

Electronic ISBN: 978-1-4939-2029-7

Copyright-Jahr: 2014
DOI: https://doi.org/10.1007/978-1-4939-2029-7_7