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Note. Occurrence of Listeria spp. in salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) / Nota. Presencia de Listeria spp. en trucha asalmonada (Onchorhyncus mykiss) y salmón (Salmo salar)

Escola Superior de Tecnología e Gestão. Instituto Politécnico de Viana do Castelo. Portugal, Escola Superior de Biotecnologia da Universidade Católica Portuguesa-Porto. Portugal

G. Duarte

Escola Superior de Biotecnologia da Universidade Católica Portuguesa-Porto. Portugal

P. Gibbs

Leatherhead Food Research Association, Surrey, UK

Salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) are the main raw materials in the cold-smoked fish industry. It is important to prevent the contamination of these ready-to-eat products with Listeria monocytogenes and other (Listeria spp.) because the temperature used in the cold-smoking process is not sufficient to inactivate these organisms. The presence of Listeria spp. and L. monocytogenes in the cold-smoked salmon and salmon-trout processing chains of three Portuguese factories examined was already confirmed in previous studies. Thus, it was important to ascertain the possible sources of contamination, the raw material being the most important one. All the Portuguese cold-smoking fish factories use fresh salmon-trout from two trout farms in the north of Portugal and Norwegian salmon which arrives by lorry every week under refrigeration, imported always by the same company; 88 samples of salmon and salmon-trout were analysed; 67 environmental samples from the two trout farms were also examined. The overall frequency (n = 40) of Listeria spp. and L. monocytogenes in salmon was 12 and 0% respectively. The overall frequency (n = 48) of Listeria spp. and L. monocytogenes in salmon-trout was 6.3 and 2.1% respec tively. Listeria was not found in the environmental samples.

Key Words: Listeria • Listeria monocytogenes • trout • Onchorhyncus mykiss • salmon • Salmo salar

Food Science and Technology International, Vol. 4, No. 2, 121-125 (1998)
DOI: 10.1177/108201329800400207


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