Abstract: Cold-smoked salmon is a ready-to-eat seafood product of high commercial importance. The processing and storage steps facilitate the introduction, growth, and persistence of foodborne pathogens and spoilage bacteria. The growth of commensal bacteria during storage and once the product is opened also influence the quality and safety of cold-smoked salmon. Here we investigated the microbial community through targeted 16S rRNA gene and shotgun metagenomic sequencing as means to better understand the interactions among bacteria in cold-smoked salmon. Cold-smoked salmon samples were tested over 30 days of aerobic storage at 4°C and cultured at each time point in a buffered Listeria enrichment broth (BLEB) commonly used to detect Listeria in foods. The microbiomes were composed of Firmicutes and Proteobacteria, namely, Carnobacterium, Brochothrix, Pseudomonas, Serratia, and Psychrobacter. Pseudomonas species were the most diverse species, with 181 taxa identified. In addition, we identified potential homologs to 10 classes of bacteriocins in microbiomes of cold-smoked salmon stored at 4°C and corresponding BLEB culture enrichments. The findings presented here contribute to our understanding of microbiome population dynamics in cold-smoked salmon, including changes in bacterial taxa during aerobic cold storage and after culture enrichment. This may facilitate improvements to pathogen detection and quality preservation of this food.
Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. Another challenge and potential risk associated with CS salmon is their high levels of sodium salt.
Cold smoked salmon (CSS) is a high-value ready-to-eat product, but it generally has a short shelf-life even under refrigeration and can support the growth of Listeria monocytogenes. Therefore, the objective of this study was to examine the growth and survival of L. monocytogenes in CSS during refrigerated storage and temperature abuse.
The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as sp. or .
Aeromonas are ubiquitous aquatic bacteria and frequently isolated from seafood. There is growing awareness of Aeromonas as foodborne pathogens, particularly in connection with consumption of ready-to-eat (RTE) seafood. The aim of this study was to investigate the effect of food processing factors on the growth kinetics of eight Aeromonas strains (representing seven species) isolated from RTE seafood.
Cold-smoked salmon is a ready-to-eat food product capable of supporting growth at refrigeration temperatures. While the FDA-approved antimicrobial nisin can be used to mitigate contamination, stresses associated with cold-smoked salmon and the associated processing environments may reduce nisin efficacy. A previous study in our laboratory showed that, at high inoculation levels, pre-exposure of to sublethal concentrations of quaternary ammonium compounds had an overall detrimental effect on nisin efficacy.
