الفهرس 
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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 3.67& 0.80; 3.18 & 0.80; 4.36 & 4.69; 3.56 & 3.11 and 3.99 & 2.81 log cfu/g & cfu/g, respectively. However, coagulase +ve S.aureus, Salmonella, L.monocytogenes and V.parahemolyticus were not isolated from all samples. In experiment (2), sixty samples of CSS were obtained from (2) different plants, stored at 4±1ºc for thirty days and examined at time intervals (0, 10, 20, 25, 30 days). The sensory attributes for both plants (A&B) were acceptable until the end of the storage period. The results of chemical analysis revealed that pH, TVBN & TMA values of plant B were significantly (p<0.05) higher than those of plant A. Moreover, the TVBN and TMA for plant B increased significantly (p<0.05) after 25 and 30 days of storage. The microbiological counts (aerobic plate counts, psychrophilic counts, Enterobacteriacae counts, lactic acid bacteria counts, yeast and mold counts) of samples of plant B were generally significantly (P<0.05) higher than those of plant A. Although, the aerobic plate counts of samples of plant B reached 7.94 log cfu/g after 30 days of chilled storage, the sensory quality of these samples were within the acceptable scores (medium). In conclusion, the experiment (2) revealed that, the microbiological and chemical qualities of samples obtained from the plant implementing HACCP system were better than samples obtained from the plant does not implement HACCP system Moreover, there is no correlation between the sensory quality and the chemical or microbiological quality of cold smoked salmon. Therefore, sensory quality only does not consider a guide for quality assuring.