Factors influencing the microbial quality of cold-smoked salmon strips

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). Water-phase 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.