Thermal Inactivation and Growth Potential of in Smoked Tench.

An experimental study for the evaluation of inactivation during a hot smoking process in tench was performed using strains. Furthermore, the survival of in smoked tench was determined after post-processing in contaminated samples, evaluating the growth potential during storage. was not detected after the smoking process. In the challenge test, the growth potential of was 5.68 log colony forming unit g. The results showed that hot smoking at an inner temperature around 72°C is able to eliminate the microorganism. Nevertheless, the product is able to support the growth of the pathogen if post-process contamination occurs, as the food is suitable for multiplication. Product recontamination should be prevented by means of appropriate application of hygiene measures.