P3-118 Microbial Quality of Fish and Game Meats Preserved by First Nation’s Traditional Smoking Method

Wednesday, August 6, 2014
Exhibit Hall D (Indiana Convention Center)
Patricia Hingston, University of British Columbia, Vancouver, Canada
Keely Johnston, University of British Columbia, Vancouver, Canada
Neda Rahimi, University of British Columbia, Vancouver, Canada
David Kitts, University of British Columbia, Vancouver, Canada
Kevin Allen, University of British Columbia, Vancouver, Canada
Introduction: First Nation’s communities rely on traditional preservation methods (i.e., smoking and drying) for game and fish to ensure the long term availability and safety of their food supply. Currently, few data exist regarding the microbial safety and quality of these smoked foods, suggesting the efficacy of traditional practices to produce safe food should be assessed.       

Purpose: The aim of this study was to evaluate the microbial quality and safety of fish and game preservation methods practiced by a northern BC First Nation’s community.  

Methods: In total, 44 fish and game samples were obtained. Quality indicators including total aerobic bacteria (TAB), coliforms, generic Escherichia coli, lactic acid bacteria (LAB), Staphylococcus aureus, and yeast/molds were enumerated using the Tempo® system.  Additionally, the Vidas® system was used to detect the pathogens E. coli O157:H7, Listeria monocytogenes, and Salmonella spp. The opportunistic pathogens Enterococcus faecalis and E. faecium were detected using culture methods with subsequent PCR confirmation. Comparisons between samples were performed using t-tests. 

Results: Raw moose samples contained significantly (P < 0.05) higher levels of all quality indicators compared to raw fish. Significantly (P < 0.05) higher levels of TAB, coliforms, LAB, and yeasts/molds were observed in smoked fish when compared to raw fish (fully dried products excluded). No differences (P > 0.05) were found between raw and smoked moose samples. Fifty-seven percent of smoked products and 50% of raw moose samples contained >5 log CFU/g of TAB and 71% and 50% of raw moose samples contained >4 log CFU/g of coliforms and E. coli, respectively.  E. faecalis was isolated from five raw and five smoked samples and E. faecium from one raw sample.  No other pathogens were detected.

Significance: The results from this study will assist First Nation’s communities in improving sanitary and hygienic conditions of existing production practices for smoked food products resulting in increased food security and long-term well-being.