Microbiological status of smoked fish placed on the market in Poland

Fish and fishery products are considered to be one of the most nutrient-rich dietary products. The nutritional value fish depends on its freshness. greatest role in spoilage is played by microbial decomposition. Smoking methods preservation based action temperature penetration into tissue preservative substances produced burning wood. Almost all microorganisms except some pathogenic bacteria destroyed smoking process; nevertheless, can a source microorganisms, i.e. Listeria monocytogenes, Salmonella spp., Staphylococcus which present as result cross-contamination at stage after smoking, marketing storage (4, 5, 8). Improper unhygienic handling practices with ready-to-eat RTE product also cause an increase total microbiological contamination, expressed contamination indicators, viable count (TVC), psychrophilic (PBC), coliform (EBC), yeast mould (TYMC) staphylococci (TSC). In performed study five smoked species (redfish, mackerel, codfish, sprat herring) were tested stage. A number 50 (N = 50) samples was according ISO standards. potential foodborne identified using MALDI-TOF spectrometer combined MALDI-Biotyper 3.0 software. study, highest microbiology TVC level 3.63 ± 0.15 log10 cfu/g PBC 3.04 0.24 has been found redfish muscle compared herring, mackerel muscle. significantly lower amount 1.26 0.12 moulds other fish. staphylococcal 2.56 2.13 found. identification isolated not confirmed presence monocytogenes Staphylococci E. coli redfish.