Microbial Quality of an Alaska Native Smoked Salmon Process

Publisher Website
Google Scholar
Abstract
A 4-day process of smoking and drying at ambient temperature (30°C) was used to produce Alaska Native-style salmon strips. A water activity of 0.95 during the first 3 days of smoking and drying allowed initial aerobic and facultative anaerobic microbial counts of 1.4 × 104/g and 6.5 × 103/g to reach 2.1 × 106/g and 2.8 × 106/g of fish, respectively. Coliform and yeast counts, which were less than 3/g and less than 4.0 × 102/g respectively, increased to 2.4 × 105/g and 4.2 × 104/g of fish by day 4. Staphylococcus aureus counts increased from 15/g to 2.4 × 105/g of fish during processing. The high S. aureus count in this product indicates consumers may be at risk.

This publication has 0 references indexed in Scilit: