Microbiological safety and quality of salmon: health benefits and risk

Vesna Djordjevic; Dejana Trbovic; Brankica Lakicevic; Ivan Nastasijevic; Vesna Jankovic; Tatjana Baltic; Mirjana Dimitrijevic

Vesna Djordjevic Institute of Meat Hygiene and Technology
Dejana Trbovic Institute of Meat Hygiene and Technology
Brankica Lakicevic Institute of Meat Hygiene and Technology
Ivan Nastasijevic Institute of Meat Hygiene and Technology
Vesna Jankovic Institute of Meat Hygiene and Technology
Tatjana Baltic Institute of Meat Hygiene and Technology
Mirjana Dimitrijevic University in Belgrade - Faculty of Veterinary Medicine

Keywords: salomon, fatty acid, Listeria monocytogenes, quality, safety

Abstract

A b s t r a c t: A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4 % and 2.3 % of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g^-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g^-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or “YOPI” (young, old, pregnant or immunocompromised individuals).