Development of a sterile cold-smoked fish model

It is difficult to create a successful sterile cold-smoked fish model, particularly when very fresh fish are not readily available. This study tested a low-dose ionization technique (1.5 and 3.0 kGy) as a means of eliminating residual flora and ensuring sterility without altering sensory qualities. Ionized cold-smoked salmon displayed no bacterial contamination during an 11 week storage period and was not considered as spoiled by a sensory panel. In comparison, non-ionized smoked salmon, although aseptically processed, contained a bacterial flora responsible for its spoilage. This model allows assessment of the spoilage potential or activity of isolated bacterial strains as well as independent studies of bacterial and non-bacterial reactions in cold-smoked fish.