Determination of Listeria monocytogenes growth potential on new fresh salmon preparations

The aim of this work was to evaluate the increase of Listeria monocytogenes on new salmon preparations (salt-sugar-pepper-dill salmon) in comparison with that obtained on cold-smoked salmon. Salmon preparations were inoculated with L. monocytogenes and were analyzed during storage at 4 °C then 8 °C. At 8 °C, the bacteria growth was of 4.53 log CFU g−1 in cold-smoked salmon and of 2.06 log CFU g−1 in salt-sugar-pepper-dill salmon without background microflora. The growth of L. monocytogenes was different in new salmon preparation because the mixture salt-sugar-pepper had an anti-Listeria activity and its presence could inhibitory to the growth. It is difficult to generalize findings observed with cold-smoked salmon to a new salmon preparation.