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Microbial Quality of an Alaska Native Smoked Salmon Process

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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.

Keywords: MICROORGANISMS; SMOKED SALMON; STAPHYLOCOCCUS AUREUS

Document Type: Research Article

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

Publication date: 1996-01-01

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