Microbial content of salt

From: Richard Chivers (richard@fishonline.co.uk)
Date: Fri Feb 02 2001 - 01:10:04 PST

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    Does anyone have figures on the bacterial load that can be expected from salt used in fish smoking (brining or dry salting).

    The information I have is that purified salt comes in with 10-103/g whilst sea salt carries a high load of halophilic bacteria.

    All rather general and certainly 20 years old.

    Thanks in anticipation.
    Richard Chivers
    Fisheries Consultant
    Seafood Audit International
    44 (0) 1823 666666
    www.fishonline.co.uk

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