Evaluation of contact surfaces contamination in smoked salmon plant and its effect on the final product

Abstract EN

A total number of 438 workers, surface swabs and fish samples were collected from cold-smoked salmon plant where HACCP system is in place.

The samples were collected pre- and during work from three areas (preparing, processing and packaging) to be examined for the bacterial count and isolation of food poisoning microorganisms (Salmonella, E.

coli, S.

aureus and L.

monocytogenes).

All the preworking samples were negative for count and isolation.

Meanwhile the production area was significantly (P < 0.05) lower in count for both workers and contact surfaces swabs than the other areas during work.

For workers only S.

aureus (1, 8.33 %) was isolated from preparing area, while other microorganisms couldn't be isolated.

For contact surface one strain (8.3 %) of each of E.

coli and L.

monocytogenes were isolated from preparing area.

Meanwhile, E.

coli (1, 8.3 %) and L.

monocytogenes (2, 16.7 %) were isolated from fish samples in the preparing area Salmonella couldn't be isolated from any sample.

Raw materials were the most probable cause of contamination.

None of the investigated microorganisms was isolated from the finished products.

For such H it's recommended to verify the quality of purchased raw material and decrease the intervals of sanitization program to decrease the risk cross contamination.