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Abstract
The purpose of this study was evaluation of the bacterial load of chilled vacuum packed cold smoked salmon (CSS) at each critical control point (CCP) during processing steps from a plant implementing HACCP system - where the system is in place - experiment (1), and to study the effect of chilled storage on the quality of CSS obtained from two plants, one implementing HACCP (plant A) and the other does not implement the system (plant B) experiment (2). In experiment one, 75 samples of CSS at five CCPs were collected and subjected to microbiological examination and analysis of pH and nitrite for final product. The results revealed that mean value 6.4 for pH and absence of nitrite from all samples. The Aerobic plate count (APC) and the most probable number (MPN) of total coliform counts of CCP1: receiving of raw material; CCP2: after chilling; CCP3: after dry salting; CCP4: after cold smoking and CCP5: final product, were 3.67and 0.80; 3.18 and 0.80; 4.36 and 4.69; 3.56 and 3.11 and 3.99 and 2.81 log cfu/g and cfu/g, respectively