Control development of Listeria monocytogenes in smoked salmon:: interest of the biopreservation by lactic bacteria

The interest of biopreservation using lactic bacteria to improve the food security of smoked salmon was evaluated. Cold smoked salmon is a non-stable microbiological product whose physicochemical characteristics allow the development of Listeria monocytogenes which constitutes the major microbiological risk depending on the consumption of this product. Biodiversity of the microflora of smoked salmon and its evolution during conservation, the origin of the contamination by Listeria and its consequences, and the parameters of the manufacturing process allowing a better control of microbiological quality are discussed. The innovating concept of biopreservation of smoked salmon is developed. It consists of an inoculation of salmon by a competitive lactic flora able to inhibit Listeria monocytogenes during storage. The selected strains are Carnobacterium which do not have any influence on sensory qualities of smoked salmon, nor any effect on the concentration of biogenic amines in the finished product.