EFFECT OF SALTING ON REDUCING SALMONELLA ENTERITIDIS AND LISTERIA MONOCYTOGENES IN HORSE MACKEREL

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Mol Tokay S., Coşansu Akdemir S., Üçok D.

5th International Congress on Applied Ichthyology, Oceanography, and Aquatic Environment (HydroMediT 2024), Mitilini, Greece, 30 May - 02 June 2024, pp.524-527

• Publication Type: Conference Paper / Full Text
• City: Mitilini
• Country: Greece
• Page Numbers: pp.524-527
• Istanbul University Affiliated: Yes

Abstract

The survival of Salmonella Enteritidis and Listeria monocytogenes in salted (30%) horse mackerel was examined since they can be isolated from salted fish products and pose a significant food safety risk. After 40 days in salt (30%) the reductions in S. Enteritidis and L. monocytogenes were 2.48 log cfu/g and 4.32 log cfu/g, respectively. Decimal reduction times (days) were 17.23 ± 0.92 for S. Enteritidis and 10.53 ± 0.47 for L. monocytogenes. The fact that prolonged exposure to salt increases the reduction of pathogens reveals the importance of carefully monitoring the conditions during the preparation of traditional salted fish products for public health.