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.