Microbiological changes during smoking and drying salmon strips using
Alaska Native subsistence processing methods were determined. Chum sal
mon strips handled with or without gloves were brined, smoked and drie
d 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 increase
d from 10(3)/g to 10(7)/g while coliform counts increased to 10(5)/g i
n 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 safet
y while maintaining product quality attributes.