Effect of different concentrations of sodium chloride on the growth of Staphylococcus aureus and Listeria monocytogenes in salted Silver Carp (Hypophthalmichthys molitrix) fish fillets

Subject Areas : Food Science and Technology

نسرین Choobkar ¹ , افشین آ Akhondzadeh Basti ² , مهدی Soltani ³ , A.A Sari ⁴ , A.M Emami Rad ⁵ , منصوره Ghaeni ⁶ , لاله Roomiani ⁷

1 - Department of Fisheries, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
2 - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
3 - Department of Aquatic Animals Health, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
4 - Department of Food Hygiene, Faculty of Paraveterinary sciences, Bu-ali sina university, Hamedan, Iran
5 - - Young Researchers Club, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran.
6 - Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.
7 - Department of Fisheries, Abadan Branch, Islamic Azad University, Abadan, Iran

Received: 2011-10-17 Accepted : 2012-05-05 Published : 2012-02-20

Keywords: Staphylococcus aureus, Listeria monocytogenes, Salting, Fish fillet of silver carp,

Abstract :

Salting of fish is a traditional method for fish preservation which reduces corruption, increase shelf life and is used in order to have an access to the new markets. In some countries, consuming semi-cooked or raw salted and smoked fish is well-liked. Due to the presence of halophilic microorganisms in salted fish, occurrence of food-borne infections is probable. The aim of this study was to investigate the antimicrobial activity of NaCl on Staphlococcus aureus and Listeria monocytogenes in salted silver carp. Effect of different concentrations of NaCl (4, 8, 12 %) on behavior of Staphlococcus aureus and Listeria monocytogenes in 10˚C during 3 weeks (0, 1, 2, 3, 6, 9, 12, 15, 18, 21 days) was determined by evaluation of the bacterial growth in salted fish fillets. Statistical analysis showed that application of different concentrations of NaCl had significant inhibitory effect on the growth of S. aureus and L.monocytogenes in salted fish fillets compared to control group (p<0/05). This study indicated that application of NaCl without any complementary element is not considered as a good preservative for extending the salted fish shelf-life. Consequently using of other natural preservatives along with salting is suggested.

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