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United States Department of Agriculture

Agricultural Research Service

Research Project: NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Effect of trisodium phosphate or water dip on the survival of Salmonella and Listeria monocytogenes inoculated catfish before and after freezing

Authors
item Rajkowski, Kathleen
item Sommers, Christopher

Submitted to: Journal of Aquatic Food Product Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 8, 2011
Publication Date: January 23, 2012
Citation: Rajkowski, K.T., Sommers, C.H. 2012. Effect of trisodium phosphate or water dip on the survival of Salmonella and Listeria monocytogenes inoculated catfish before and after freezing. Journal of Aquatic Food Product Technology. 21(1):39-47.

Interpretive Summary: The foodborne pathogens, Salmonella or Listeria, are occasional contaminants on raw fish. We examined the ability of a 1.5 % phosphate dip, in combination with freezing, to inactivate Salmonella and Listeria monocytogenes on catfish fillets. The dip and freezing procedure inactivated 99% of the Salmonella, but not L. monocytogenes, on the catfish fillets. This study provides useful information to catfish processors which can improve the microbiological quality of their products and provide a safer product for the American consumer.

Technical Abstract: Salmonella and Listeria monocytogenes (LM) are occasional contaminants on raw fish. Catfish fillets were artificially contaminated with LM and Salmonella, dipped in a 1.5 % (30 min) trisodium phosphate solution (TSP) and cryogenically frozen. After three months frozen storage Salmonella (2 log), but not LM, was inactivated on the fillets treated with the dip. This indicates that TSP dip followed by cryogenic freezing can be used to control Salmonella, but not LM, on catfish fillets.

Last Modified: 9/2/2014
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