Rest assured, our smoked salmon is safe!
Here’s an article condensed from the Journal of Food Science, which I am sure will greatly reassure my Vegan authority in this semester’s class. By the way, Vegan does not refer to someone from Vega, but means someone who does not include any animal derived products in their diet (the cookies were delicious, even despite not having any butter or eggs in them!!!!)
The gist of the article presents a new model on understanding temperature effects on microbial control, specifically by ensuring that our nation’s supply of smoked salmon remains safe to eat. Many food products can become contaminated with the Gram positive bacillus Listeria monocytogenes, an organism that doesn’t cause significant disease in immunocompetent individuals, but is a significant cause of stillbirths in the United States. As Science Daily stated:
… researchers determined that every 9 degree F increase in temperature resulted in a 10-fold increase in rates of inactivation of Listeria. They used this and other data from the study to create the mathematical model.
We can all rest assured that our salmon at least will remain for weeks after opening the package! We may have to go out and buy some more bagels after the weekend.
In addition to the temperature effects noted here by the authors, what other factors are coming into play with retarding the growth of microorganisms in this situation? Note it in the comments below, and earn bonus points!