The influences of processing and storage temperature on the microbiolo
gical hygienic quality were investigated in samples of vacuumpacked ho
tsmoked trout filets. It could be proved that there is a microbiologic
al risk because independent of the initial rate of contamination the t
otal counts quickly arise even during constant cold store at 4-degrees
-C. The growthrate of microbes has been influenced by temperature as i
t could be expected. The generation time of microorganisms has been sh
ortened to half within 8-degrees-C stored samples with the consequence
that the critical total counts greater-than-or-equal-to 10(6)/g and b
eginning sensoric faults turned out at 7th day of trial. The results g
ive reasons for a restriction of storage temperature with a maximum by
4-degrees-C. By the weight of all risks a product specific minimum sh
elf-life of 10 days can be derived.