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¹ Ege University Faculty of Fisheries Department of Fish Processing Technology, 35100, Bornova-İzmir, Turkey DOI : 10.4194/1303-2712-v12_2_13 Viewed : 4539 - Downloaded : 3406 Dipping rainbow trout slices into liquid smoke flavoring and applying one of two heat treatments was effective in reducing the initial inoculation levels of Listeria monocytogenes. The liquid smoke treatment against L. monocytogenes was dipping for 10-30 min with longest duration being most favorable for inactivation. A thermal treatment of 65°C for 20 min had eliminated by 2- or 4 logs the two levels of inocula. The lower temperature, longer time treatment (30°C, 3 h) was not efficient to control L. monocytogenes, did not eliminate the bacterium and survivors multiplied at 4°C in package bags. Keywords : Listeria monocytogenes, liquid smoke flavoring, antimicrobial effects, rainbow trout