Growth of Vibrio parahaemolyticus, Escherichia coli and Staphylococcus aureus on smoked mullet (Mugil cephalus)

The potential of smoked mullet as a vector of selected pathogenic bacteria was investigated. Two temperature studies were performed by bringing the internal temperature of the mullet to 74 C or 82 C for thirty minutes. Each temperature study included a light and heavy smoke treatment. Mullet were inoculated on the smoked surface with Vibrio parahaemolyticus, entrropathogenic Escherichia coli (0111:B4) and Staphylococcus aureus. During storage at 25 C the test organisms multiplied from 10³ to up to 10⁹ organisms/g within one week. A slightly reduced rate of growth occurred on those samples cooked at a higher temperature or treated with heavy smoke. Growth of the test organisms was prevented by storage for 10 days at 5 C.