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Microbial Quality of an Alaska Native Smoked Salmon Process

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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.


Document Type: Research Article

Affiliations: University of Alaska Fairbanks, Fishery Industrial Technology Center, 900 Trident Way, Kodiak, Alaska 99615-7401 USA

Publication date: January 1, 1996

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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