What question did this study set out to answer?

Investigate changes in bacterial quality, spoilage microorganisms, and Listeria monocytogenes during cold smoked salmon processing and subsequent chilled storage.

February 13, 2025Journal of Applied Microbiology

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

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Authors

LMLéon Maughan PWPaul Whyte DBDeclan Bolton

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Overview

Experimental analysis reveals persistent Listeria monocytogenes survival across cold smoked salmon processing, indicating that post-production shelf-life limits are critical for food safety.

Key Points

Investigate changes in bacterial quality, spoilage microorganisms, and Listeria monocytogenes during cold smoked salmon processing and subsequent chilled storage.
Conducted comparative in-plant and laboratory assays evaluating bacterial changes across salting, washing, smoking, maturation, packaging, and cold storage stages.
Profiled product parameters including salt content (3.8% w/w commercial vs. 1.1% laboratory), pH (5.9 vs. 6.2), and water activity (0.95 vs. 0.94).
The preparation process yielded significant reductions in total indicator and spoilage bacteria counts (P < 0.05).
Listeria monocytogenes counts remained unaffected by the manufacturing stages, and all evaluated bacterial populations demonstrated significant growth during chilled storage (P < 0.05).

Cite This Study

Maughan et al. (2025) studied this question.

synapsesocial.com/papers/6a15be8ea2352da34782db0f https://doi.org/10.1093/jambio/lxaf035

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February 13, 2025Journal of Applied Microbiology

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

View Full Paper

Ask AI

Bookmark

Authors

LMLéon Maughan PWPaul Whyte DBDeclan Bolton

Discussion

Member takes

Overview

Experimental analysis reveals persistent Listeria monocytogenes survival across cold smoked salmon processing, indicating that post-production shelf-life limits are critical for food safety.

Key Points

Investigate changes in bacterial quality, spoilage microorganisms, and Listeria monocytogenes during cold smoked salmon processing and subsequent chilled storage.
Conducted comparative in-plant and laboratory assays evaluating bacterial changes across salting, washing, smoking, maturation, packaging, and cold storage stages.
Profiled product parameters including salt content (3.8% w/w commercial vs. 1.1% laboratory), pH (5.9 vs. 6.2), and water activity (0.95 vs. 0.94).
The preparation process yielded significant reductions in total indicator and spoilage bacteria counts (P < 0.05).
Listeria monocytogenes counts remained unaffected by the manufacturing stages, and all evaluated bacterial populations demonstrated significant growth during chilled storage (P < 0.05).

Cite This Study

Maughan et al. (2025) studied this question.

synapsesocial.com/papers/6a15be8ea2352da34782db0f https://doi.org/10.1093/jambio/lxaf035

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