Inhibition of Clostridium botulinum Types A and E Toxin Production by Liquid Smoke and NaCl in Hot-Process Smoke-Flavored Fish

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Abstract
Liquid smoke in combination with NaCl was an effective inhibitor of outgrowth and toxin production by Clostridium botulinum types A and E spores in hot-processed whitefish, chub and carp stored at an abuse temperature of 25°C for 7 or 14 d. Surface-inoculated type E produced toxin in control samples containing 3.7% water-phase NaCl, but not in liquid smoke-treated samples having less than 2.0% water-phase NaCl. Liquid smoke was less effective when type E spores were injected intramuscularly. Liquid smoke lowered the concentration of NaCl required to inhibit toxin production by surface-inoculated type A from 4.6 to 2.8% in samples stored 7 d. Liquid smoke enhanced the ability of NaCl to prevent toxin production, but should not be considered a substitute for NaCl or refrigerated storage (below 3.3°C).