PRESSURIZATION EFFECT ON SALMONELLA SP. WITHIN THE FISH MEAL

Abstract

The experiment was performed on 130 fish meal samples inoculated with 10 7 CFU x g -1 of S. Enteritidis or S. Hadar and exposed on HHP (100-400 MPa) for 15 min. The treatment resulted in significant reduction of the bacteria, ranging from 0.7 to 4.9 log CFU x g -1 , depending on the strain and the amount of pressure applied. Our results suggest that fish meal pressurization could be the profitable alternative for currently admitted thermal treatment, enhancing the microbiological safety of the feed, plausibly without resulting decrease in its nutritional value.