Details:

Journal Title:
Foods
Personal Author:
Liu, Chengchu ; Mou, Jing ; Su, Yi-Cheng
Liu, Chengchu ; Mou, Jing ; Su, Yi-Cheng Less -
NOAA Program & Office:
OAR (Oceanic and Atmospheric Research) ; Sea Grant
OAR (Oceanic and Atmospheric Research) ; Sea Grant Less -
Sea Grant Program:
MDU (Maryland Sea Grant)
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.
Keywords:
[+]
Listeria Salmonella Yellowfin Tuna Food safety
Source:
Foods 2016, 5(1), 16
DOI:
https://doi.org/10.3390/foods5010016
Sea Grant Document Number:
MDU-R-16-027
Document Type:
Journal Article
Rights Information:
CC BY
Compliance:
Library
Main Document Checksum:
[+]
urn:sha256:7e7771df11cca3fcd12e511baf4dac498c6fd62bc70a9388028f56a8b43145fc
Download URL:
https://repository.library.noaa.gov/view/noaa/43799/noaa_43799_DS1.pdf
File Type:

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