Aerobic Microbial Flora of Smoked Salmon1

Lee, J. S.; Pfeifer, Doreen

doi:10.4315/0022-2747-36.3.143

Cited by 11 publications

(5 citation statements)

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“…The brine, which is used repeatedly, is an apparent microbial depository and may serve as the secondary source of contamination. Grampositive cocci were shown to accumulate in brines used for smoked salmon industry (12). Since the brine could accumulate the coagulase-positive staphylococci, special attention should be given to monitor, improve, or modify this operation.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Characteristics of Dungeness Crab (Cancer magister)1

Lee

Pfeifer

1975

Applied Microbiology

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Aerobic, heterotropic microorganisms of Dungeness crab (Cancer magister) were isolated from raw crab, cooked crab, crab meats obtained during commercial processing, and from retail crab meat samples. Each microbial isolate was then identified to the genus level employing the revised replica plating procedure. Microbial groups most commonly isolated from crab meat were, in the order of predominance, Moraxella, Pseudomonas, Acinetobacter, Arthrobacter, Micrococcus, Flavobacterium-Cytophaga, and Bacillus sp. Proteus, Staphylococcus, yeasts, Vibrio, and Lactobacillus sp. were found less frequently in some samples. Distribution patterns of microbial flora in crab meat revealed the presence of three classes of microorganisms. Microorganisms that originated from the raw crab and gained predominance by growth during refrigerated storage were Moraxella, Pseudomonas, Acinetobacter, and Flavobacterium-Cytophaga sp. Those that originated from the crab but did not grow in meat were Arthrobacter and Bacillus sp. Micrococcus, Staphylococcus, and Proteus sp. were introduced during processing, but they did not grow in the refrigerated crab meat.

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Section: Resultsmentioning

confidence: 99%

Microbiological Characteristics of Dungeness Crab (Cancer magister)1

Lee

Pfeifer

1975

Applied Microbiology

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“…After 48 h of incubation at 25°C, colonies on the plates were counted, and all the colonies from a plate that contained approximately 100 isolated colonies were transferred to a master plate. The procedure for the identification of microbial isolates to genus level was the previously described replica-plating method (7).…”

Section: Methodsmentioning

confidence: 99%

Microbiological characteristics of Pacific shrimp (Pandalus jordani)

Lee¹,

Pfeifer²

1977

Appl Environ Microbiol

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Microorganisms associated with Pacific shrimp (Pandalus jordani) were isolated and identified. Those on the iced raw shrimp, which yielded an average count of 1.6 x 106, were predominantly Moraxella, Pseudomonas, Acinetobacter, Arthrobacter, and Flavobacterium-Cytophaga spp. The blanching and peeling reduced the microbial level to 3.3 x 104 and also selectively eliminated Moraxella spp. The microbial flora changed after each processing sequence, and the heat sensitivity and growth characteristics of the representative microbial groups suggested that the presence of Arthrobacter and Acinetobacter spp. in peeled shrimp may indicate inadequate cleaning of raw shrimp or a shorter blanching time. The presence of Moraxella and Flavobacterium-Cytophaga spp. would indicate the degree of secondary contamination, and the presence of Pseudomonas spp. would indicate the shelf-age of the processed shrimp.

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“…The high percentage of E. cloacae was unexpected and may have out-competed Micrococcus and Staphylococcus species in smoked and dried chum salmon strips. Tolerant to salt and low moisture, Micrococcus species are nonpathogenic, post-processing contaminants of smoked fish (Lee and Pfeifer, 1973;Okafor and Nzeako, 1985). The microbial flora of Alaska Native smoked and dried king salmon strips were about equally divided between Staphylococcus, Micrococcus and Citrobacter species (Himelbloom et al, 1996).…”

Section: Resultsmentioning

confidence: 99%

Factors Influencing the Microbial Quality of Cold‐Smoked Salmon Strips

Himelbloom

Crapo

1998

Journal of Food Science

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Microbiological changes during smoking and drying salmon strips using Alaska Native subsistence processing methods were determined. Chum salmon strips handled with or without gloves were brined, smoked and dried at ambient temperatures in two smokers (manual and automated). Waterphase salt increased from 2% to 12% and water activity decreased from 0.98 to 0.85 during smoking and drying. Aerobic plate counts increased from 10 3 /g to 10 7 /g while coliform counts increased to 10 5 /g in strips from the manual smoker as a result of airborne contamination. Strips handled without gloves contained 10 5 Staphylococcus aureus/g. Sanitary handling and air quality control will enhance seafood safety while maintaining product quality attributes.

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Aerobic Microbial Flora of Smoked Salmon1

Cited by 11 publications

References 0 publications

Microbiological Characteristics of Dungeness Crab (Cancer magister)1

Microbiological Characteristics of Dungeness Crab (Cancer magister)1

Microbiological characteristics of Pacific shrimp (Pandalus jordani)

Factors Influencing the Microbial Quality of Cold‐Smoked Salmon Strips

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