High Pressure Processing and Nisin as Possible Nonthermal Treatments for Control of Listeria and Impact on Quality Attributes in Cold Smoked Pacific Sockeye Salmon

Abstract

Cold smoked salmon products are considered high risk for Listeria monocytogenes contamination by the U.S. Food and Drug Administration due to lack of validated kill step. Currently, there are no commercialized post-packaging control measures to mitigate Listeria spp. in cold smoked salmon processing. Nisin applied during cold smoked salmon processing has been reported to reduce L. monocytogenes with no change in final product organoleptic properties. High pressure processing of cold smoked salmon post-packaging has also been reported to mitigate L. monocytogenes. However, the pressure and time required have adverse effects on cold smoked salmon such as lightening of flesh color. The effectiveness of nisin and high-pressure processing on the survival of Listeria innocua in cold smoked salmon was recently reported. The combination of Nisin and HPP was found to be more effective for controlling L. innocua than either treatment alone while maintaining desirable consumer attributes.