Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).

Cold-smoked salmon (CSS) is a potentially hazardous ready-to-eat food product due to the high risk of contamination with Listeria monocytogenes and lack of a listericidal step. We investigated the antilisterial property of liquid smokes (LS) against Listeria innocua ATCC 33090 (surrogate to L. monocytogenes) as a potential supplement to vacuum-packaged CSS.

Chemical characterization of commercial liquid smoke products.

The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.

Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil.

Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil (SO) to canned pink salmon produced from fish exhibiting two opposite degrees of skin watermarking, bright (B) and dark (D). Specific goals of the study were to evaluate the benefits of adding SO to canned pink salmon with regard to nutritional value of the product, sensory characteristics, and the oxidative and hydrolytic stability of the lipids over thermal processing.

Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product.

Ethanol was quantified in canned salmon produced from whole fish showing different stages of decomposition due to storage at 1 and 14 degrees C for up to 3 and 16 days, respectively. Ethanol incidence in the canned salmon was correlated to results from skin aerobic plate counts and sensory evaluations of the whole fish and with sensory evaluations of the canned product. Panelists rejected whole salmon after 3 and 12 days of storage at 14 and 1 degrees C, respectively.

Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems.

Aims: To investigate factors influencing bacteriocin production and bacteriocin stability of the bioprotective culture Carnobacterium piscicola strain A9b.

Methods And Results: Maximum activity was obtained in MRS7 broth (MRS adjusted to pH 7.2), with or without glucose.

Primer on food-borne pathogens for subsistence food handlers.

Subsistence food preparations may lead to human illnesses caused by pathogenic bacteria and viruses. Little is known about the incidence of food-borne illnesses other than botulism in circumpolar indigenous populations. Lack of documentation for other pathogens may be related to the sparsely populated communities involved, limited laboratory analysis, and non-lethality to healthy individuals.

False-positive fluorescence by pink salmon tissue and staphylococci in a rapid test for Escherichia coli.

Fluorescence from 4-methylumbelliferyl-beta-D-glucuronide (MUG) hydrolysis is a common, rapid method for determining Escherichia coli in water and food. False-positive fluorescence occurred when either pink salmon fillets were tested or beta-glucuronidase-positive Staphylococcus species were present in other fish products. Salmon fillet, E.

Microbial evaluation of Alaska salmon caviar.

Microbial quality of pink salmon caviar (ikura) processed at one plant in Alaska during a 30-day season was examined. Ikura (aw = 0.98; pH 6.

Microbial Quality of an Alaska Native Smoked Salmon Process.

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.

Clostridium methylpentosum sp. nov.: a ring-shaped intestinal bacterium that ferments only methylpentoses and pentoses.

An intestinal bacterium isolated from a human subject utilized only two methylpentoses (L-rhamnose and L-fucose) and two pentoses (L-lyxose and D-arabinose) as fermentable substrates, among many compounds tested. The isolate was obligately anaerobic and had a distinctive morphology, its cells being rods bent in the shape of rings with the ends slightly overlapping. Single ring-shaped cells and left-handed helical chains of cells were present in cultures.

Effects of cysteine on growth, protease production, and catalase activity of Pseudomonas fluorescens.

Cysteine inhibits growth of and protease production by Pseudomonas fluorescens NC3. Catalase activity in P. fluorescens NC3 was increased by cysteine.