Abstract
High-pressure processing (HPP) is a promising method for preserving food, for example by inactivating pathogens and spoilage microbes. However, there is still a lack of knowledge about the optimal processing parameters for different food products. The aim of this study was to assess the effectiveness of different pressures to inactivate Listeria monocytogenes in cold-smoked and warm-smoked rainbow trout (Oncorhynchus mykiss) ready-to-eat (RTE) fish products. L. monocytogenes ATCC 7644 was inoculated into sliced cold-smoked rainbow trout fillets and whole warm-smoked rainbow trout fillets. The fish samples were pressure-treated at three different pressures, either at 200, 400, or 600 MPa, at 4 ± 1 °C for 3 min in each pressure. Bacterial enumeration of the samples and control samples were analysed 1, 14, and 28 days after the HPP treatment by using serial dilution and the spread plate technique. Based on the study results, the most effective pressure was 600 MPa and the number of L. monocytogenes colonies, both in cold-smoked and in warm-smoked fish samples, was within the official limit of the Regulation (EC) No. 2073/2005 (100 cfu/g) even after 28 days of storage.
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