Indian Journal of Microbiology

An assessment on the potential microbiological hazard associated with smoked fish (Lethrinus sp.) fillets under refrigerated storage was made. Human pathogenic bacteria, Salmonella sp., Staphylococcus aureus and Vibrio parahemolyticus were inoculated on fish fillets. Hot smoking process reduced the initial bacterial flora by over 97%. Among the inoculated bacteria, V. parahaemolytius was completely eliminated while Salmonella and S. aureus were reduced by 99.8 and 89.6%. During prolonged storage, population of Salmonella on fillets stored at 5°C increased while at −10°C, decreased drastically. S. aureus survived better at both the storage temperatures. V. parahemolyticus did not survive on smoked fillets and was most susceptible to low temperature.