Behaviour of L-monocytogenes in experimentally contaminated smoked salmon

Among various types of foods recognized as potential vehicle of listeriosis , fish products emerged in the last years. During a study carried out on fo odborne infections the A.A. valued the survival and the growth kinetics of L. monocytogenes on samples of smoked salmon artificially contaminated with clinical and environmental strains. The results underline the ability of t his micro-organism to survive and grow on smoked salmon at 4 degrees C with an increase of 1 log from the second week, whereas highest values (2 log)e merged from third and fourth weeks. No decrease or reduction in bacterial c ount caused by spoilage micro-organisms resulted from this study.