Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage.

Chengchu Liu,Jing Mou,Yi-Cheng Su

doi:10.3390/foods5010016

Chengchu Liu, Jing Mou + Show 1 more

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https://doi.org/10.3390/foods5010016

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Abstract

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.

Highlights

Salmonella and Listeria monocytogenes are two leading human pathogens responsible for foodborne hospitalization and death in the United States
Among all known foodborne pathogens, Salmonella was linked to 2273 outbreaks (12.5% of total foodborne disease outbreaks), 61,630 illness (17% of total foodborne illness), 6952 hospitalization (50.1% of total foodborne hospitalization), and 79 death (24.8% of total foodborne death); while L. monocytogenes was responsible for 58 outbreaks (0.3% of total foodborne disease outbreaks), 766 illness (0.2% of total foodborne illness), 521 hospitalization (3.8% of total foodborne hospitalization), and 116 death (39.6% of total foodborne death)
Even though the populations of Salmonella and L. monocytogenes declined gradually over 12 weeks of frozen storage at −18 °C, all strains survived frozen storage, except that Salmonella Newport 6962 decreased to undetectable level after 7 weeks of frozen storage at inoculation level of 103 log CFU/g

Summary

Introduction

Salmonella and Listeria monocytogenes are two leading human pathogens responsible for foodborne hospitalization and death in the United States. According to the Foodborne Outbreak Online Database (FOOD Tool) data of Centers for Diseases Control and Prevention (CDC), a total of 18,211 foodborne disease outbreaks with 358,391 illness, 13,715 hospitalization, and 318 death occurred from 1998 to 2014 in the United States [1]. As with any type of food, seafood consumption is not risk-free. Seafood is one of the four food categories with the highest risk responsible for large numbers of foodborne illnesses and outbreaks in

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