Listeria monocytogenes growth rates on cold-smoked salmon and evaluation

19 Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic 20 smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were 21 investigated, through physico-chemical analyses, challenge tests on surface of cold-smoked 22 salmon at 4°C and 8°C, and a survey of the literature. Estimated growth rates were compared to 23 predictions of existing secondary models, taking into account the effects of temperature, water 24 phase salt content, phenolic content, and additional factors (e.g. pH, lactate, dissolved CO2). The 25 secondary model proposed by Devlieghere et al. [Food Microbiol. 18 (2001) 53] and modified 26 by Giménez and Dalgaard [J. Appl. Microbiol. 96 (2004) 96] appears appropriate. However, 27 further research is needed to understand all effects affecting growth of L. monocytogenes in cold28 smoked salmon and to obtain fully validated predictive models for use in quantitative risk 29 assessment. 30 31