Researchers demonstrate powerful biopreservation representative for grilled salmon
Researchers in the Catalonian study institute IRTA have shown the efficacy of a Lactobacillus sakei CTC494 breed for a biopreservation representative against Listeria monocytogenes in smoked salmon.
Smoked salmon and salmon trout are ready-to-eat foods regarded as in danger of inducing the illness because of their susceptibility of becoming polluted from the Listeria monocytogenes pathogen and favorable growth conditions throughout the products’ useful life.
Biopreservation plans incorporate the deliberate and controlled use of microorganisms to stop the progression of pathogenic or undesirable microorganisms.
Lactic acid bacteria exist in the microbiota of several foods, such as salmon, and sometimes create substances with a significant antimicrobial activity, allowing them to be applied as biopreservation brokers for the management of pathogens like Listeria monocytogenes in smoked salmon. What’s more, these lactic acid bacteria aren’t harmful to customers.
IRTA, a research institute located in Barcelona that’s dedicated to R&D in an assortment of agri-food locations, has investigated bioconservation plans to increase food security and quality for several decades. It’s studied the power of the Lactobacillus sakei CTC494 breed for a biopreservation approach to minimize the danger linked to the possible contamination of Listeria monocytogenes in ready-to-eat smoked salmon-filled goods in chilled conditions.
The group of investigators in IRTA has managed to demonstrate the effectiveness of this Lactobacillus sakei CTC494 breed to completely inhibit the development of Listeria monocytogenes from vacuum-packed salmon samples stored in chilled conditions for 21 days, independently of their physico-chemical qualities of the item.
The results acquired by IRTA researchers open up new paths for the use of Lactobacillus sakei CTC494 for a bioprotection representative against Listeria monocytogenes in smoked salmon and permit for advancement in food security and security of consumer health against a possibly harmful microorganism.