Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)

- EO water significantly decreased Listeria monocytogenes in cold-smoked salmon fillets.
- EO water in combination with mild heat treatment induced higher L. monocytogenes reduction.
- EO water and mild heat treatment did not change the texture of the cold-smoked salmon.
- EO water and mild heat treatment did not influenced the sensory properties of cold-smoked salmon.

Listeria monocytogenes contamination in ready-to-eat (RTE) fish products, in particular in cold-smoked salmon is an important food safety concern. This study evaluated the antimicrobial activity of electrolyzed oxidizing (EO) water as a pretreatment method during the process of cold-smoked salmon to inactivate L. monocytogenes. In addition, the effect of EO water treatment on the sensory and textural quality of the final product was also evaluated. Raw Atlantic salmon (Salmo salar) fillets were inoculated with L. monocytogenes (with an approximately cell number of 6 × 105 CFU/g L. monocytogenes ATCC 19114) and treated with EO water at three different temperatures (20, 30, and 40 °C) and at three different exposure time of 2, 6, and 10 min before the cold-smoking process. A combination of EO water and a mild temperature (40 °C) had reduced L. monocytogenes populations by 2.85 log10 CFU/g. The sensory as evaluated by a consumer panel (N = 71) and texture, which was measured by texture analysis showed no significant changes between EO and mild temperature treated samples and the control.