Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:


New Research Discovers Methods to Increase Safety of Smoked Salmon

A recent study from the Journal of Food Science, published by the Institute of Food Technologists, determined that smoking salmon at adequately high temperatures is a step in reducing the risk of Listeria monocytogenes in the fish.

Smoked salmon is produced by salting, smoking and trimming or slicing the fish and then vacuum-packaging the final product. Researchers from the U.S. Department of Agriculture (USDA) examined the survival of Listeria monocytogenes during the processing of smoked salmon.

This pathogen has the ability to grow at low temperatures and can cause food borne illness upon consumption. Smoked salmon is a ready-to-eat product and if it is not processed and handled properly, it can become contaminated with Listeria monocytogenes.

Researchers from USDA’s Agricultural Research Service (ARS) in Wyndmoor, PA, examined the survival of Listeria monocytogenes as affected by salt, smoke compound and temperature between the cold and hot-smoking of salmon. Greater inactivation rates of Listeria monocytogenes occurred in samples processed at higher temperatures and in samples containing higher concentrations of salt and smoke compound. The inactivation rate increased tenfold when the temperature increased by 5° C, indicating that smoking temperature is a main factor affecting the inactivation of the pathogen. In addition, salt and smoke compounds also contribute to the inactivation effect.

“The data and model developed in this study can be used on select concentrations of salt and smoke compound, as well as smoking temperatures of 40° C to 55° C to minimize the presence of Listeria monocytogenes in smoked salmon and therefore, increasing its safety for consumers,” says lead researcher Dr. Cheng-An Hwang

To receive a copy of the study, please contact Jeannie Houchins at

About IFT
The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For additional information, please visit

© 2009 Institute of Food Technologists

Jeannie Houchins | Newswise Science News
Further information:

More articles from Health and Medicine:

nachricht NIH scientists describe potential antibody treatment for multidrug-resistant K. pneumoniae
14.03.2018 | NIH/National Institute of Allergy and Infectious Diseases

nachricht Researchers identify key step in viral replication
13.03.2018 | University of Pittsburgh Schools of the Health Sciences

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Tiny implants for cells are functional in vivo

For the first time, an interdisciplinary team from the University of Basel has succeeded in integrating artificial organelles into the cells of live zebrafish embryos. This innovative approach using artificial organelles as cellular implants offers new potential in treating a range of diseases, as the authors report in an article published in Nature Communications.

In the cells of higher organisms, organelles such as the nucleus or mitochondria perform a range of complex functions necessary for life. In the networks of...

Im Focus: Locomotion control with photopigments

Researchers from Göttingen University discover additional function of opsins

Animal photoreceptors capture light with photopigments. Researchers from the University of Göttingen have now discovered that these photopigments fulfill an...

Im Focus: Surveying the Arctic: Tracking down carbon particles

Researchers embark on aerial campaign over Northeast Greenland

On 15 March, the AWI research aeroplane Polar 5 will depart for Greenland. Concentrating on the furthest northeast region of the island, an international team...

Im Focus: Unique Insights into the Antarctic Ice Shelf System

Data collected on ocean-ice interactions in the little-researched regions of the far south

The world’s second-largest ice shelf was the destination for a Polarstern expedition that ended in Punta Arenas, Chile on 14th March 2018. Oceanographers from...

Im Focus: ILA 2018: Laser alternative to hexavalent chromium coating

At the 2018 ILA Berlin Air Show from April 25–29, the Fraunhofer Institute for Laser Technology ILT is showcasing extreme high-speed Laser Material Deposition (EHLA): A video documents how for metal components that are highly loaded, EHLA has already proved itself as an alternative to hard chrome plating, which is now allowed only under special conditions.

When the EU restricted the use of hexavalent chromium compounds to special applications requiring authorization, the move prompted a rethink in the surface...

All Focus news of the innovation-report >>>



Industry & Economy
Event News

Virtual reality conference comes to Reutlingen

19.03.2018 | Event News

Ultrafast Wireless and Chip Design at the DATE Conference in Dresden

16.03.2018 | Event News

International Tinnitus Conference of the Tinnitus Research Initiative in Regensburg

13.03.2018 | Event News

Latest News

A new kind of quantum bits in two dimensions

19.03.2018 | Physics and Astronomy

Scientists have a new way to gauge the growth of nanowires

19.03.2018 | Materials Sciences

Virtual reality conference comes to Reutlingen

19.03.2018 | Event News

Science & Research
Overview of more VideoLinks >>>