Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation

In this study, smoked salmon fillets were artificially inoculated with Listeria monocytogenes (3.7 ± 0.2 log CFU g−1) and treated with X-ray irradiation generated by a RS 2400 X-ray machine (Rad Source Technologies Inc.) using doses of 0.0, 0.1, 0.5, 1.0, and 2.0 kGy. Unirradiated and irradiated samples were then stored at 5 °C for 35 days and tested for L. monocytogenes count after 0, 5, 10, 15, 20, 25, 30, and 35 days. Also, uninoculated-untreated and uninoculated-treated samples with the lowest and highest X-ray doses (0.1 and 2.0 kGy) were stored at 5 °C and examined for psychrotrophs and mesophiles counts after 0, 5, 10, 15, 20, 25, 30, and 35 days. The initial L. monocytogenes population (3.7 log CFU g−1 ) was significantly (p < 0.05) reduced to an undetectable level (<1.0 log CFU g−1) by treatment with 1.0 kGy X-ray. Treatment with 0.1 kGy X-ray significantly reduced the initial psychrotrophs and mesophiles counts from 5.3 and 3.0 to 3.3 and 2.3, respectively. However, L. monocytogenes, psychrotrophs and mesophiles counts were gradually increased during storage. Treatment with 2.0 kGy X-ray kept the L. monocytogenes population under detectable level until 35 days. Treatment with 2.0 kGy X-ray kept the mesophiles and psychrotrophs counts within the acceptable level until 35 days. These results revealed that treatment with X-ray irradiation can significantly reduce the risk of listeriosis and extend the shelf life of smoked salmon during storage at 5 °C.

► This is the first report that describes inactivation of Listeria monocytogenes in smoked salmon by X-ray. ► Treatment with 2.0 kGy X-ray kept the Listerias population under detectable level until 35 days. ► Treatment with X-ray irradiation can significantly reduce the risk of listeriosis. ► Treatment with 2.0 kGy X-ray kept the spoilage bacteria within the acceptable level until 35 days. ► X-ray irradiation may be used for preserving the quality and extend the shelf life of smoked salmon.