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7604243 
Journal Article 
Microbial Quality of an Alaska Native Smoked Salmon Process 
Himelbloom, BH; Crapo, CA; Pfutzenreuter, RC; , 
1996 
Yes 
Journal of Food Protection
ISSN: 0362-028X 
59 
1 
56-58 
English 
31158964 
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. 
microbial contamination; preservation; processed fishery products; smoked salmon; Oceanic Abstracts; ASFA 1: Biological Sciences & Living Resources; Microbiology Abstracts A: Industrial & Applied Microbiology; seafood; Oncorhynchus tshawytscha; cured products; bacteria; quality control; fishery products; Freshwater; microorganisms; Staphylococcus aureus; Q1 08627:Food quality and standards; A 01017:Human foods; O 5040:Processing, Products and Marketing