The effect of smoking on listeria growth in silver Carp (Hypophtalmichthys molitrix)

Listeria spp. is a ubiquitous organism. This microorganism has been isolated in many ready-toeat seafood products including smoked fish. Listeriosis is a food-born disease that mostfrequently affects infants and adults whose immune systems are weakened. The preseent study was undertaken to determine the prevalence of Listeria spp. in fresh and smoked silver Carp (Hypophtalmichthys molitrix). Surveys of fresh fish indicated that 40% of the samples were found to be contaminated with the organism L. monocytogenes and L. innocoa were isolated from 33% and 20% samples respectively. The results obtained during the examination of smoked silver Carp (gutted and ungutted fish in smoke time 3) indicated that both species can survive in all smoked treatment. Thus, cold smoking (30 oC) did not reduce the counts of Listeria spp. in this study, the incidence was higher in ungutted samples than gutted samples. Bacterial load changed significantly along the smoking time period (p<0.05).