Abstract
Electron beam (e-beam) irradiation to reduce spoilage bacteria and Listeria monocytogenes on cold-smoked salmon was studied. Salmon fillets were inoculated with L. monocytogenes (4.4 × 103CFU/g) and exposed to e-beam radiation at doses of 1, 2, and 4 kGy. The e-beam irradiated samples were stored at 5>C and tested for psychrotrophs, mesophiles, and L. monocytogenes on days 1, 8 and 28. Total bacterial populations on cold-smoked salmon were reduced by e-beam processing but increased during storage. inoculated salmon were reduced by 2.5 log CFU/g with a low e-beam dose of 1.0 kGy and were completely eliminated by e-beam doses of 2.0 kGy and greater. E-beam irradiation could be used to reduce bacterial contamination and increase safety of cold-smoked fish. Further studies are needed to evaluate the effects of e-beam irradiation on sensory characteristics of processed fish.
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