Bacterial microflora associated with a commercial fish smoker

Citation

Alexander B & Austin B (1986) Bacterial microflora associated with a commercial fish smoker. FEMS Microbiology Letters, 34 (3), pp. 309-312. https://doi.org/10.1111/j.1574-6968.1986.tb01427.x

Abstract
An examination of samples obtained from a commercial fish smoker, using seawater agar with incubation at 4°, 15° and 37°C for up to 28 days, revealed the presence of large bacterial populations in smoked fish. However, initially only low bacterial numbers, i.e., 2 × 103/g, were present in the muscle of fresh, whole haddock (Melanogrammus aeglefinus). With filleting, there was a sudden increase in numbers to 9.2 × 105/g. Yet immediately after smoking, the bacterial populations decreased (5 × 105/g), followed by a gradual increase with storage (e.g., 2 × 106/g after 24 h). Representative colonies were presumptively identified as Acinetobacter, Alcaligenes, coryneforms, Pseudomonas and Vibrio spp.

Keywords
Bacterial microflora; Coliforms; Smoked haddock; Acinetobacter; Alcaligenes; Coryneforms; Pseudomonas; Vibrio

Journal
FEMS Microbiology Letters: Volume 34, Issue 3