The bacterial quality and safety of cold smoked salmon during production and subsequent chilled storage.

This study focused on the bacteriology of cold smoked salmon (CSS), examining changes in microbial quality—including total viable count (TVC), total Enterobacteriaceae count (TEC), spoilage bacteria (lactic acid bacteria, hydrogen sulphide producing bacteria, and Pseudomonas spp.)—and the pathogen Listeria monocytogenes throughout processing stages and chilled storage. Results showed that while salting, washing, and smoking significantly reduced indicator and spoilage bacteria, these processes did not reduce L. monocytogenes, which grew during chilled storage. The study emphasizes that microbial safety of CSS depends on using uncontaminated fillets, maintaining good hygiene, and controlling shelf life to prevent L. monocytogenes from exceeding the 100 cfu/g limit set by EU legislation (EC 2073/2005). It also highlights the need for further research on how chemical and physical parameters of CSS affect L. monocytogenes growth and suggests that additional preservation methods may be required to enhance food safety without compromising product quality.