Abstract：
:The endogenous microflora of mussels, filter feeders, can include pathogens with resulting food safety concerns. The aim was to develop a cook-then-ferment technology to extend shelf life and safety of a ready-to-eat mussels. Only after cooking to destroy the mussel's endogenous microflora could an edible product be made as determined by pH decline after fermentation and the fate of common pathogens. Perna canaliculus was bought live at retail on many dates. Fermentation was with commercial lactic cultures incubated under vacuum at 30 °C for four days. Using one culture containing Pediococcus pentosaceus and Staphylococcus carnosus as a model, pH typically declined to 4.5 to 4.7, and common pathogens, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus were absent or reduced to acceptable levels. The fate of Listeria monocytogenes was studied with five cultures. These were variably effective at inhibition with one clear success, Chr Hansen's T-SC-150 containing a specific strain of Lactobacillus sakei, and flavour-generating Staphylococcus carnosus. This culture's efficacy was confirmed with sterile extracts of LAB challenging L. monocytogenes in vitro. This culture was also the most rapid fermenter by pH fall. Cook-then-ferment technology may be applied to other novel foods to minimise a disruptive endogenous microflora.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Kitundu E,Young O,Seale B,Owens Adoi
10.1016/j.fm.2021.103829keywords:
["Clostridium botulinum","Cook-then-ferment technology","Fermentation","Lactic acid bacteria","Listeria monocytogenes","Microbiological characteristics","Perna canaliculus"]subject
Has Abstractpub_date
2021-10-01 00:00:00pages
103829eissn
0740-0020issn
1095-9998pii
S0740-0020(21)00094-0journal_volume
99pub_type
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