Use of Liquid Smoke in Combination with Salt in Smoked Fish Products for Inhibition of Toxin Production by 'Clostridium botulinum'

摘要

The objective of the project was to increase the safety of hot-process (smoked) fishery products from the hazard of botulism food poisoning and to increase the acceptability of the products for both foreign and domestic markets. Results show that liquid smoke, used as a substitute for generated smoke, in combination with salt (NaCl), inhibits outgrowth and toxin production by clostridium botulinum in hot-process, smoke-flavored fish. Further, the inhibitory effect of NaCl is enhanced such that less NaCl is required for clostridium botulinum inhibition, thus increasing substantially the acceptability of the products.