Control of the potential health hazards of smoked fish by gamma irradiation

Abstract

This study aims to control the presence of Listeria monocytogenes and Vibrio parahaemolyticus and the formation of biogenic amines in cold-smoked salmon by gamma irradiation. Irradiation at doses of 3 and 1 kGy inactivated 6.59 and 6.05 log cfu/g of L. monocytogenes and V. parahaemolyticus in the inoculated samples, respectively. Furthermore, irradiation of the un-inoculated samples significantly decreased their microbial populations of mesophilic aerobic bacteria, anaerobic bacteria, psychrophilic bacteria, lactic acid bacteria, and molds and yeasts. The Enterobacteriaceae were almost undetectable in samples irradiated at 2 kGy dose. The concentrations of biogenic amines significantly decreased in the irradiated samples due to microbial inactivation. However, irradiation of samples had no significant effects on their moisture and salt contents as well as on their pH values, total volatile base nitrogen, and trimethylamine nitrogen contents, but significantly decreased their amounts of phenolic compounds and increased their levels of thiobarbituric acid reactive substances. Moreover, irradiation treatments at doses up to 3 kGy showed no significant effect on the sensory acceptability of samples. Therefore, gamma irradiation at dose of 3 kGy can be successfully applied to provide significant improvement in the safety of cold smoked salmon with respect to L. monocytogenes, V. parahaemolyticus, and biogenic amines without adverse effects on chemical or sensory quality attributes of the product.