Behavior of Listeria monocytogenes in Ready-to-Eat Seafood Products and Their Inhibition by Sodium Lactate

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Growth of Listeria monocytogenes ATCC 49594 inoculated onto cold smoked salmon and cold seasoned salmon roe, and the growth inhibition by sodium lactate (NaL) were investigated. The growth of L. monocytogenes inoculated onto cold smoked salmon (103 CFU/g) was investigated at 25, 10, and 5°C. The level of L. monocytogenes increased to 105CFU/g after 2 days of storage at 25°C, 106CFU/g for 10 days of storage at 10°C, and 105CFU/g for 21 days of storage at 5°C. When L. monocytogenes was inoculated (103 CFU/g) onto cold seasoned salmon roe, the level increased to 107 CFU/g after 1day of storage at 25°C, 6days of storage at 10°C, and 8 days of storage at 5°C. The growth of L. monocytogenesinoculated into cold smoked salmon or cold seasoned salmon roe was inhibited at lower storage temperatures; higher inhibition was observed at 10°C than at 25°C and at 5°C than at 10°C. When 3% NaL was added to cold smoked salmon, the growth of inoculated L. monocytogenes was inhibited at all storage temperatures. When 3% NaL was added to cold seasoned salmon roe, no growth of inoculated L. monocytogenes was observed at 10 and 5°C, except for at 25°C. These results indicated that the addition of 3% NaL to cold smoked salmon or cold seasoned salmon roe was effective for inhibiting the growth of L. monocytogenes at 5 and 10°C.
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