The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh

Wan Norhana, M. N., Poole, Susan E., Deeth, Hilton C. and Dykes, Gary A. (2010) The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh. Food Microbiology, 27 2: 250-256. doi:10.1016/j.fm.2009.10.008


Author Wan Norhana, M. N.
Poole, Susan E.
Deeth, Hilton C.
Dykes, Gary A.
Title The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh
Formatted title
The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh
Journal name Food Microbiology   Check publisher's open access policy
ISSN 0740-0020
1095-9998
Publication date 2010-04
Year available 2009
Sub-type Article (original research)
DOI 10.1016/j.fm.2009.10.008
Volume 27
Issue 2
Start page 250
End page 256
Total pages 7
Editor M.L. Tortorello
Place of publication London, U.K
Publisher Academic Press.
Collection year 2011
Language eng
Formatted abstract
The purpose of this study was to assess the influence of the association of Listeria and Salmonella with shrimp surfaces on the effects of temperature, chlorine and acids on their survival. Planktonic, attached and colonized cells of Listeria monocytogenes Scott A, L. monocytogenes V7, Salmonella Senftenberg 1734b and S. Typhimurium ATCC 14028 were challenged with high (50°, 60° and 70 °C) and low (4 °C) temperature, 100 ppm sodium hypochlorite solution, and acetic, hydrochloric and lactic acids (pH 4.0). Attached and colonized Listeria and Salmonella showed significantly greater (p < 0.05) resistance to heat (∼"0">1.3–2.6 fold increase in D-values), hypochlorite (∼"0">6.6 ≥ 40.0 fold) and acids (∼"0">4.0–9.0 fold) than their planktonic counterparts. There were no significant differences (p > 0.05) in the survival of planktonic, attached or colonized cells of Listeria and Salmonella stored under refrigerated conditions. The association of Listeria and Salmonella with shrimp surfaces enhances their resistance to heat, chlorine and acids. Both attachment to, and subsequent colonization of, shrimp surfaces by pathogens may reduce the efficacy of methods used in their control. Strategies to reduce attachment of these pathogens to shrimp are required to assure safety of this product.
Crown Copyright © 2009 Published by Elsevier Ltd. All rights reserved.
Keyword Shrimp
Listeria
Salmonella
Chlorine
Heat
Acid
Processing plants
Vibrio-cholerae
Monocytogenes
Resistance
Contamination
Growth
Chitin
Heat
Sanitizers
Biocides
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online 17 October 2009.

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
School of Agriculture and Food Sciences
 
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Created: Sun, 21 Mar 2010, 00:07:11 EST