The Journal of Food Science, by the Institute of Food Technologists, has published a new study which says that smoking salmon reduces the risk of Listeria monocytogenes. It is also said that greater inactivation rates of Listeria monocytogenes occurred in samples processed at higher temperatures and in samples containing higher concentrations of salt and smoke compound, reported researchers from United States Department of Agriculture’s Agricultural Research Service (ARS) in Wyndmoor, Pennsylvania.
The study reveals that the inactivation rate increased tenfold when the temperature increased by 5° C, indicating that smoking temperature is a main factor affecting the inactivation of the pathogen. As per the information smoked salmon is produced by salting, smoking and trimming or slicing the fish before n vacuum-packaging the product.
Listeria monocytogenes is able to grow at low temperatures and can contaminate fish if it is not processed and handled correctly. L. monocytogenes is a human pathogen that causes listeriosis and is particularly associated with refrigerated Ready-to-Eat foods. Dr Cheng-An Hwang said that the data and model developed in this study can be used on select concentrations of salt and smoke compound, as well as smoking temperatures of 40° C to 55° C to minimize the presence of in smoked salmon and therefore, increasing its safety for consumers.
