Prevalence of Salmonella spp. and Listeria monocytogenes in hot smoked and vacuum packed rainbow trout fillets

Foodborne diseases are a widespread and growing public health concern affecting both developed and developing countries. Microbiologically contaminated food and water, being the major causes of diarrheal diseases. Both Listeria monocytogenes and Salmonella spp., can be isolated from many environmental sources and food products and are the causative agent of several outbreaks of foodborne illnesses. There is an increasing demand for fish and fish products around the world. Fish is much known for its richness in several nutrients as protein, vitamins D and E, selenium and long-chain polyunsaturated fatty acids, such as omega-3. Thus fish is perceived as an important part of a healthy diet among nutrition. However, there is substantial evidence that fish and seafood are high on the list of foods associated with outbreaks of food borne diseases. Over the last 25 years, the global incidence of foodborne infections has markedly increased, with nearly a quarter of the population at a high risk of illness. Nowadays, consumers worldwide demand highquality and safe food products. In reponse this changing demand, the seafood industry has been finding practical ways to ensure safety and quality of smoked fish products. Vacuumpackaging, the final step employed in the manufacture of smoked fish products. Smoking is also carried out to preserve fish products and impart a characteristic flavor. Smoking technology is increasingly used nowadays to impart particular organoleptic characteristics to fishes and as a means of maintaining and extending the shelf-life of these perishable products. Despite the obvious advantages of the process, there are also a number of hazards related to the consumption of smoked products. The main hazards from smoked fish consumption are due to L. monocytogenes, C. botulinum, and biogenic amines. The last two can be controlled by combing salt content and temperature. However, Listeria can not be adequately controlled in cold smoking. Salmonella Enterica, is the major foodborne pathogens, affecting people worldwide. According to the study of presence Listeria and Salmonella spp in hot smoked and vacuum packaged rainbow trout, 4 samples of L. monocytogenes and L. welshimeri, 3 samples of L. innocua and 7 samples L. grayi and one sample yielded positive results in terms of L. ivanovii. However, two fish samples, contaminated with L. monocytogenes, L. welshimeri and L. grayii; in one sample, L. monocytogenes and L. welshimeri, and one sample has also yielded positive results at the same time in terms of L. innocua and L. grayi. None of 60 saples was not Salmonella spp. was not isolated.