Valentina Indio, Federica Savini, Fausto Gardini, Federica Barbieri, Laura Prandini, Yitagele Terefe Mekonnen, Federico Tomasello, Federica Giacometti, Alessandro Seguino, Andrea Serraino, Alessandra De Cesare
The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there is a lack of data related to the microbiological safety of such products. In this study total aerobic colony count and Enterobacteriaceae, as proxy of process hygiene criteria, and detection of Listeria monocytogenes and concentration of histamine, as food safety criteria, were investigated in Salmo salar (salmon), Xiphias gladius (swordfish) and Thunnus albacares (yellowfin tuna), before, during, and at the end of a dry-curing process, performed in a dedicated cabinet, at controlled temperature, relative humidity and ventilation, up to 240 h...
February 28, 2024: International Journal of Food Microbiology