Research

Supplements to Inhibit Listeria in Cold-Smoked Salmon

Safety of cold-smoked salmon is a concern shared by consumers and regulatory agencies worldwide. The potential for contamination by the food pathogen Listeria monocytogenes is high enough for the U.S. Food and Drug Administration to warn consumers susceptible to illness to avoid this product. As a non-pasteurized food, the production of cold-smoked salmon relies on strict in-plant sanitation. Nevertheless, the bacterium can find a niche in most plants. Recently, we developed an inhibitory process using a particular commercial liquid smoke to inactivate L. monocytogenes and L. innocua. However, the most effective concentration was not that preferred by consumers based on sensory tests. In this proposal, we sought to evaluate the effectiveness of lower liquid smoke concentrations by incorporating various food-grade bacterial inhibitors, acetic acid, lactic acid and sodium diacetate, as supplements to the brining process.
Presentations:

Himelbloom, B., Vitt, S. & Crapo, C. 2003. Hydrated lime treatment of raw salmon inactivates external contamination by Listeria innocua. International Association for Food Protection, 90th Annual Meeting, New Orleans, LA.  
Himelbloom, B., Vitt, S. & Crapo, C. 2004. Organic acid supplements to liquid smoke for inactivating Listeria in cold-smoked salmon. Institute of Food Technologists, 65th Annual Meeting, Las Vegas, NV