Control of bacterial pathogens by liquid smoke and sodium lactate during processing of cold-smoked and dried salmon strips.

摘要

Liquid smoke and sodium lactate (NaL) were evaluated as inhibitors to control microbial growth in Alaskan native-style smoked and dried salmon strips. Brined salmon strips were dipped in aqueous solutions of liquid smoke (25%, 50%, 75%, 100%) or NaL (20%, 40%) and then inoculated with 3000 CFU of Staphylococcus aureus/100 g sample prior to drying in a laboratory smoke house without application of smoke, at 30 degrees C for 5 days. S. aureus populations increased to 105/g in non-dipped control samples, 4.5x103 in 20%, and 4.6x102/g in 40% NaL samples. Liquid smoke was not effective at a concentration of 25%, but reduced S. aureus levels below detectable limits when used at higher concentrations. When the additives were tested by a processor in Alaska, aerobic populations were less than 30 CFU/g with 30% NaL and 50% liquid smoke and the water activity (aw) of these finished products was below 0.85, a level that would inhibit further microbial growth. Processors should test their products for microbiological populations, WPS and aw until they can show that their process is adequate to control bacterial pathogens.