Abstract
ABSTRACT Dried salted cod is often sold at retail as unpacked split fish, without storage and/or desalting recommendations. Some new desalted cod products found in the market present microbiological quality problems probably related with the desalting method. In evaluating the importance of hygienic conditions in salted fish processing and the relevance of temperature during desalting, the occurrence of pathogenic bacteria and indicators was determined in 64 cod samples (wet/dried salted, and aseptically desalted for 24 hours at 3°C or 20°C). Generally, higher bacterial contents were detected in wet than in dried salted cod. Samples desalted at 3°C showed lower bacterial loads than those desalted at 20°C. The latter products can present levels of approximately 106 Staphylococcus aureus/g, with possible toxin formation.
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