Survey of Inhibition ofListeria Monocytogenesin Hot-Smoked Rainbow Trout Fillets for Food Safety

Abstract

In this study, the effects of sodium lactate (SL), vacuum packaging (VP) and modified atmosphere packaging (MAP) on the growth of Listeria (L.) monocytogenes inoculated in hot-smoked fish fillets under 2 ± 1C were investigated. For this purpose, smoked fish inoculated with L. monocytogenes at doses of 4–5 log cfu/g were divided into six groups. First group was packed under vacuum, whereas second group was packed with modified atmosphere. Third and fourth groups were packed under vacuum and MAP after 3% SL application, respectively. Fifth group and sixth group included VP and MAP after 6% SL application, respectively. Total mesophilic aerobic bacteria, total psychrophilic bacteria and L. monocytogenes counts and pH analysis were also performed once a week during storage of smoked fish at 2 ± 1C. L. monocytogenes inhibition was observed in MAP smoked fish. VP and SL application did not have any effect on the inhibition of L. monocytogenes in smoked fish. Practical Applications According to our results, all MAP groups were most effective on the inhibition of L. monocytogenes. Vacuum packing and SL application had no effect on the inhibition of L. monocytogenes. The results of this study propose that MAP packing with 100% CO2 can be recommended to ensure food safety for hot-smoked fish that has potential Listeria risk.