IngentaConnect Microbial Risks in Mild Hot Smoking of Fish

Authors: Zdzis lstrok aw E. Sikorski¹; Ilona Ko lstrok odziejska¹

Source: Critical Reviews in Food Science and Nutrition, Volume 42, Number 1, January-February 2002 , pp. 35-51(17)

Abstract:

Referee: Dr. Graham C. Fletcher, Food Microbiologist, Seafood Research Unit, Crop 7 Food Research, Private Bag 92169, Auckland, New Zealand

Hot smoked fish should fulfill the requirements set up for ready-to-eat foods. The total bacterial count on the raw material is 10³ to 10⁵ CFU per cm² of skin and 10² to 10⁹ CFU per gram of intestines. Contamination with pathogenic bacteria is very low, mainly with Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Vibrio parahaemolyticus. In the premises of low hygiene, the contamination may increase due to unsanitary procedures, rotation of assigned duties of workers, and airborne microorganisms during packing of the product. Hot smoking in mild conditions at temperature in the fish not exceeding 65°C and low concentration of salt does not inactivate all pathogens or inhibit bacteria during storage. Thus the required safety can be obtained only by using very fresh fish handled in hygienic conditions, controlling the processing and the plant hygiene in critical control points, and chilling of the product to about 2°C. Most critical are the hygienic conditions in handling of the product after smoking. The use of preservatives for extending the shelf life of smoked fish is being investigated. High-quality shelf life of mild hot smoked mackerel at about 2°C is at least 3 weeks.

Keywords: smoked fish; food poisoning bacteria; Listeria monocytogenes; Clostridium botulinum; smoke components

Document Type: Research article

DOI: 10.1080/10408690290825448

Affiliations: 1: Department of Food Chemistry and Technology, Chemical Faculty, Technical University of Gda nacute sksk">

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