International Smoked Seafood Conference Proceedings

InternationalSmoked SeafoodConferenceProceedingsDonald E. Kramer and Liz Brown, EditorsMARCH 5-7, 2007ANCHORAGE, ALASKA, USAAlaska Sea Grant College ProgramUniversity of Alaska FairbanksAK-SG-08-02Price: 30.00

Elmer E. Rasmuson Library Cataloging in Publication Data:International smoked seafood conference proceedings /Donald E. Kramer and Liz Brown, editors.— Fairbanks : Alaska Sea Grant Program, University ofAlaska Fairbanks 2008.p. : ill. ; cm. (Alaska Sea Grant College Programreport ; AK-SG-08-02.)“March 5-7, 2007, Anchorage, Alaska, USA.”Includes bibliographical references.ISBN 978-1-56612-127-91. Seafood—Congresses. 2. Smoked fish—Congresses. 3.Smoked food—Congresses. I. Title. II. Kramer, DonaldE. III. Brown, Liz, 1959- IV. Series: Alaska Sea GrantCollege Program report ; AK-SG-08-02.TX385.I58 2008CreditsThis book is published by the Alaska Sea Grant CollegeProgram, supported by the U.S. Department of Commerce,NOAA National Sea Grant Office, grant NA06OAR4170013,projects A/161-01 and A/151-01, and by the University ofAlaska Fairbanks with state funds. Funding for the publication was also provided by the Alaska Fisheries DevelopmentFoundation and California Sea Grant. The University ofAlaska is an affirmative action/equal opportunity employerand educational institution.Sea Grant is a unique partnership with public and private sectors combining research, education, and technology transferfor public service. This national network of universities meetschanging environmental and economic needs of people inour coastal, ocean, and Great Lakes regions.Sue Keller edited and managed book production, and JenGunderson designed and formatted the text pages and thecover. Cover photo 2008 Jupiterimages Corporation.Alaska Sea Grant College ProgramUniversity of Alaska FairbanksP.O. Box 755040Fairbanks, Alaska 99775-5040Toll free (888) 789-0090(907) 474-6707 fax (907) 474-6285www.alaskaseagrant.orgAlaska

ContentsAcknowledgments.vSmoked Seafood SafetyListeria monocytogenes: A Challenge for the Smoked Seafood IndustryMartin Wiedmann and Ken Gall.1Clostridium botulinum ConcernsMary Losikoff.5Staphylococcus aureus Concerns in Smoked FishBrian H. Himelbloom. 9A Review: Processing Parameters Needed to Control Pathogens in Cold Smoked FishMichael Jahncke. 15Bacteriophage Control of Pathogens in FoodsJenny Scott and Yuhann Chen.23Pellicle Formation and Inactivation of Listeria andStaphylococcus Species in Hot-Smoking of SalmonBrian H. Himelbloom, Chuck Crapo, Thombathu S. Shetty, and Carey Vorholt.27Regulatory StandardsInternational Regulatory Requirements for SmokedFish: Europe and Codex AlimentariusTimothy Hansen.35HACCP PlanJim Vik.39Compliance with FDA’s HACCP RegulationChristopher E. Rezendes.43Process Establishment or Validation for Refrigerated, Vacuum-PackagedHot-Smoked Fish, and HACCP Monitoring ConsiderationsJoe Frazier.47Common Mistakes in HACCP for Hot Smoked SalmonLiz Brown.53Production and PackagingWood Smoke Components and Functional PropertiesRomeo T. Toledo.55Introduction to Smoke CondensatesJeffrey J. Rozum.63Food Engineering Applications in Seafood ProcessingSubramaniam Sathivel.65iii

ContentsDevelopment and Characterization of Vacuum Packaged Alaska PinkSalmon (Oncorhynchus gorbuscha) Jerkies Made with MarinadesA.C.M. Oliveira, C.A. Crapo, B.H. Himelbloom, A. Morey, and A. Ambardekar.67Using Sustainable Packaging Technologies to Respond toConsumer, Retailer, and Seafood Industry NeedsBarbara Blakistone and Claire Koelsch Sand.75Use of Antimicrobial-Coated Plastic Films to Control Listeriamonocytogenes on Cold-Smoked SalmonHudaa Neetoo, Mu Ye, and Haiqiang Chen.81Business and MarketingGlobalization and Aquaculture: Challenges, Opportunities,and Questions for the Smoked Seafood IndustryGunnar Knapp.91Fishing for Answers? Consult the Internet!Pamela D. Tom.95Planning, Constructing, and Managing a CommunityFreezing and Cold Storage Facility: A Case StudySunny Rice and Eric Philips. 99RFID: How It Will Transform Packaging, Distribution,and Handling of Alaska SeafoodStephen T. Grabacki, Mike Ronchetti, Thane Humphrey, and Oliver Hedgepeth. 101USDA Rural Development: Value Added Producer Grant (VAPG) ProgramKaren Dearlove. 107Innovations in Alaska Smoked Seafood as Showcasedthrough the Alaska Symphony of SeafoodBob Pawlowski and Jim Browning.111Participants.115iv

AcknowledgmentsThe International Smoked Seafood Conference was held inAnchorage, Alaska, March 5-7, 2007.Steering CommitteeConference SponsorsLiz Brown, Don Kramer, and Sunny Rice,Alaska Sea Grant Marine Advisory ProgramSherri Pristash, Alaska Sea Grant College ProgramPamela Tom, California Sea Grant Extension ProgramAlaska Fisheries Development FoundationAlaska Sea GrantAlaska Seafood Marketing InstituteCalifornia Sea GrantPollock Conservation Cooperative Research CenterPURAC America Inc.State of Alaska Fisheries Revitalization StrategyWashington State University Extension and University ofMinnesota Center for Farm Financial ManagementTechnical Program CommitteeDon Kramer (co-chair), Alaska Sea Grant Marine AdvisoryProgram, University of Alaska FairbanksPamela Tom (co-chair), California Sea Grant ExtensionProgram, University of California DavisJeff Berger, Deep Creek Custom PackingBarbara Blakistone, National Fisheries InstituteLiz Brown, Alaska Sea Grant Marine Advisory Program,University of Alaska FairbanksJim Browning, Alaska Fisheries Development FoundationBob Collette, National Fisheries InstituteChuck Crapo, Alaska Sea Grant Marine Advisory Program,University of Alaska FairbanksGeorge Flick, Virginia Polytechnic InstituteKen Gall, New York Sea Grant, Cornell UniversityKenny Lum, Food Products AssociationDuane McIntire, Ocean Beauty Seafood, Inc.Russ Miget, Texas Sea Grant, Texas A&M UniversityRandy Rice, Alaska Seafood Marketing InstituteTom Rippen, Maryland Sea Grant, University of MarylandLewis Shuckman, Shuckman’s Fish Company & Smokeryv

International Smoked Seafood Conference ProceedingsAlaska Sea Grant College Program AK-SG-08-021Listeria monocytogenes: A Challengefor the Smoked Seafood IndustryMartin WiedmannDepartment of Food Science, Cornell University, Ithaca, New YorkKen GallCornell University and New York Sea Grant, Stony Brook, New YorkResearch summaryListeria monocytogenes causes an estimated 2,000 to 2,500cases of illness per year in the United States. Since about 20to 30% of listeriosis patients die, this is one of the most severefood-borne diseases. Susceptible individuals (e.g., immunocompromised people and pregnant women) can experiencesevere disease, including abortions and brain infections,when exposed to high numbers of this bacterium. L. monocytogenes and the disease caused by it have a number ofcharacteristics that complicate efforts to reduce food-bornelisteriosis infections.The almost ubiquitous presence of the organism,including in urban and natural environments, farms, andprocessing plants, provides a high risk for introduction intofoods at any point of the farm-to-table food continuum. L.monocytogenes’ ability to multiply in foods at refrigerationtemperatures allow this organism to reach high numbers,particularly if foods that otherwise allow its growth (e.g., byhaving suitable pH and water activity) are stored for prolonged times at refrigeration temperatures. If these foods arenot heated before consumption (as is generally the case forready-to-eat foods) consumers can then be exposed to high L.monocytogenes numbers. The long incubation period for listeriosis (7 to 60 days) makes it difficult to identify the sourcesof infection and therefore complicates efforts to identify andeliminate sources of human infections.We have used molecular subtyping methods (as reviewedby Wiedmann 2002) to explore the sources and spread ofL. monocytogenes in a variety of environments (e.g., Kabukiet al. 2004) including in smoked seafood processing plants(Hoffman et al. 2003, Lappi et al. 2004). While we found avariety of different transient L. monocytogenes subtypes inmany plants, a specific L. monocytogenes subtype or subtypesthat persist in the processing environment was also identifiedin most processing plants. These persistent subtypes appearto be the major cause of finished product contamination.While molecular subtyping helped identify likely nichesfor persistent subtypes, control and eliminations of thesepersistent L. monocytogenes appears to represent a majorchallenge in all sectors of the food industry. In addition,we identified considerable variation in Listeria contamination patterns in a smoked seafood plant within a given dayand within a given shift. This further complicates Listeriacontrol efforts, and indicates the importance of randomevents in Listeria transmission (Hu et al. 2006). Despitethese considerable challenges, long-term efforts to controlL. monocytogenes in one plant led to a reduction of L. monocytogenes prevalence to approximately one-tenth, indicatingthat improved control of this pathogen in the seafood industry is possible.Control strategies for smokedseafood processorsListeria monocytogenes can survive for long periods of timein the processing plant environment. It may be introducedinto processing plants through a variety of routes, includingraw materials, employees, and equipment. Listeria speciestend to form a biofilm, which enhances its survival when resident populations become established in niches in the plant.General cleaning and sanitizing procedures do not easilyeliminate these resident populations.Implementing an effective Listeria control programis a long-term commitment. Based on our current understanding, at least five key elements need to be included inan effective L. monocytogenes control program for ready-toeat seafood products like smoked fish. These five elementsinclude (1) Listeria specific good manufacturing practices(GMPs) and sanitation procedures, (2) employee training, (3)environmental microbiological monitoring and testing, (4)raw material controls, and (5) controls to minimize growthin the finished products.The Smoked Seafood Working Group (SSWG), a collaboration of two national industry trade organizations, the U.S.National Fisheries Institute and National Food ProcessorsAssociation, smoked seafood processors, and academia,developed guidelines to minimize Listeria monocytogenescontamination of finished products in smoked seafood operations. These guidelines have been adopted by reference inthe Association of Food and Drug Officials’ Cured, Saltedand Smoked Fish Good Manufacturing EstablishmentsGMPs (AFDO 2004). The SSWG (2002) Listeria ControlManual can be downloaded from the following CornellUniversity Web site: http://www.foodscience.cornell.edu/