Researchers have looked at the effect of different ripening temperatures and salt concentrations on the growth of Listeria monocytogenes in a traditional Norwegian fermented fish product.
Rakfisk is made from lake trout or arctic char by mild-salting and brine maturation at low temperatures for several months and is eaten without heat treatment.
Ripening temperature had the largest impact on Listeria monocytogenes growth during rakfisk production as low ripening temperatures resulted in essentially no growth. However, even freezing temperatures cannot kill Listeria.
Chosen salt concentrations and temperatures reflect the prevailing types of commercial rakfisk production, said researchers in the study published in the journal Foods.
FoodWorld 