Microbiological quality of Finnish vacuum-packaged fishery products at retail level

The microbiological quality of 200 vacuum-packaged cold-smoked, "gravad" re spectively hot-smoked fish products at retail revel was investigated. The a erobic plate counts and lactic acid bacteria counts exceeded the revel of 1 0(7) CFU/g in 15 % and 15 % of the sliced cold-smoked, in 14 % and 7 % of t he non-sliced cold-smoked, in 16 % and 6 % of the sliced "gravad" and in no samples of the non-sliced "gravad" rainbow trout samples, respectively. Th e proportions of the hot-smoked rainbow trout and the hot-smoked whitefish samples with aerobic plate counts less than 10(3) CFU/g were 55 % and 70 %, respectively. The mean Enterobacteriaceae counts (log CFU/g) for the slice d and non-sliced cold-smoked and the sliced and non-sliced "gravad" rainbow trout samples were 1.14, 1.21, 1.77 and 1.50, respectively. The highest En terobacteriaceae count (9.2x10(7) CFU/g) was observed in a sliced "gravad" rainbow trout sample. Enterobacteriaceae were not detected in the hot-smoke d rainbow trout, whitefish and salmon samples. Two isolates of Yersinia spp , were found and identified as Y. intermedius and non-pathogenic Y. enteroc olitica. The contamination rates for L. monocytogenes were 15 % (9 samples) for cold-smoked rainbow trout, 33 % (14 samples) for "gravad" rainbow trou t and 2 % (one sample) for hot-smoked rainbow trout. No Staphylococcus aure us or Campylobacter jejuni/coli were found in any of the samples.