Microbiological quality of Finnish vacuum-packaged fishery products at retail level

Ulrike Lyhs, M. Hatakka, N. Maki-Petays, E. Hyytia, H. Korkeala

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The microbiological quality of 200 vacuum-packaged cold-smoked, "gravad" respectively hot-smoked fish products at retail revel was investigated. The aerobic plate counts and lactic acid bacteria counts exceeded the revel of 10(7) CFU/g in 15 % and 15 % of the sliced cold-smoked, in 14 % and 7 % of the non-sliced cold-smoked, in 16 % and 6 % of the sliced "gravad" and in no samples of the non-sliced "gravad" rainbow trout samples, respectively. The proportions of the hot-smoked rainbow trout and the hot-smoked whitefish samples with aerobic plate counts less than 10(3) CFU/g were 55 % and 70 %, respectively. The mean Enterobacteriaceae counts (log CFU/g) for the sliced and non-sliced cold-smoked and the sliced and non-sliced "gravad" rainbow trout samples were 1.14, 1.21, 1.77 and 1.50, respectively. The highest Enterobacteriaceae count (9.2x10(7) CFU/g) was observed in a sliced "gravad" rainbow trout sample. Enterobacteriaceae were not detected in the hot-smoked rainbow trout, whitefish and salmon samples. Two isolates of Yersinia spp, were found and identified as Y. intermedius and non-pathogenic Y. enterocolitica. The contamination rates for L. monocytogenes were 15 % (9 samples) for cold-smoked rainbow trout, 33 % (14 samples) for "gravad" rainbow trout and 2 % (one sample) for hot-smoked rainbow trout. No Staphylococcus aureus or Campylobacter jejuni/coli were found in any of the samples.
Original languageEnglish
JournalArchiv fuer Lebensmittelhygiene
Volume49
Issue number6
Pages (from-to)146-150
ISSN0003-925X
Publication statusPublished - 1998
Externally publishedYes

Keywords

  • Food Science
  • Chemistry (miscellaneous)
  • Health, Toxicology and Mutagenesis
  • Toxicology
  • Agriculture, Biology and Environmental Sciences
  • CHEMISTRY,
  • FOOD
  • TOXICOLOGY
  • LISTERIA-MONOCYTOGENES
  • SMOKED SALMON
  • SEAFOOD PRODUCTS
  • GROWTH
  • HOT
  • TEMPERATURES
  • STORAGE
  • TROUT
  • FISH
  • FOOD SAFETY ANIMAL FOODS
  • MICROBIOLOGICAL QUALITY
  • RAINBOW TROUT
  • SALMON
  • SMOKED FOODS
  • WHITE FISH
  • Fish and fish products
  • Fish and marine products

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