The second six months meeting of SAFEFISHDISH took place at MATIS in Reykjavik (Iceland), from 14 to 15 June 2016. Staff from Skaginn, an Icelandic company, introduced us to their superchilling technology for whole fish (ROTEX) and fillets.
During this meeting, we had the opportunity to meet Fjardalax staff who introduced us to their eco-sustainable methods of salmon production. New exciting results were obtained those last months. The chitosan solution gave promising results to inhibit Gram-negative bacteria naturally occurring on gutted cod. Four lactic acid bacteria were selected regarding their wide anti-microbial spectrum, capability to resist to chitosan and superchilling and some safety and sensory acceptability aspects. For NGS (New Generation Sequencing) various bacterial DNA extraction methods were compared in cod, as it is a crucial step of the analysis. Work is still needed in other seafood products. Q-PCR methods for Pseudomonas and Photobacterium were also validated. The HS-SPME/GC-MS method (Headspace–Solid Phase Microextraction–Gas Chromatography–Mass Spectrometry) was retained for volatile compounds determination and allows to discriminate fresh from spoiled smoked salmon products.