粘液胞子虫に起因する燃製ギンザケのmilky conditionについて

抄録

A milky condition in smoked coho salmon was observed at a food processing factory in Hokkaido, Japan. The incidence of milky condition was 7.8-11.7 percent of the fish after completion of the smoking process. This condition was due to an infection of the raw salmon, imported from Canada with a myxosporidian parasite identified as Henneguya salmonicola by its characteristic spores.