Microbiology and pasteurization of surimi seafood

What is surimi?
Types of surimi. Major producing countries of surimi. Pasteurization of different kinds of surimi. Microbiology of surimi.

Edible paste made from processed seafood, Imitation crab meat made by mild white fish such

as Cod and pollack. Low in fat and High in protein. Types of surimi Based seafood: Satsuma-age(fried) Chikuwa(Baked) Kamaboko(steamed) Flavored kamaboko(fish sausage) Hanpen/Naruto(boiled) Crab legs

South korea

Thailand
Malaysia China (Fish ball, Crab stick)

This is a process of heating food to a specific temperature for a

predefined period of time and then Immediately cooling it after it is removed from the heat. This process slows spoilage caused by microbial growth in the food. It just reduce the number of viable pathogens not kill all types of pathogens like sterilization because sterilization change the texture, flavor and Quality of food.

Processing temperature

Processing temperature

Processing time

( oF )

( oC )

( Min )

185

85

175

192

88.8

85

198

92.2

65

Surimi Seafood Microbiology

Production and storage
Microbial quality Microbial safety

Microbial standards
Packaging Fermented products

Pasteurization studies
Non-thermal processing

Rapid test kits

Microbial load in the raw surimi.

Microbial load in ingredients.

Processing time/temperature abuse.

Equipment sanitation. Employee hygiene.

Figure 1. Aerobic Plate Count

7 6 5 4 3 2 1 0 a b c d e f g h Processing step

Surimi Crab Leg Flaked Surimi Crab Meat Surimi Scallops

a = surimi b = surimi plus ingredients c = first cook/rope formation d = color addition

Log CFU/g

e = second cook f = flaking or chopping g = packaging h = pasteurization

Figure 2. Coliform Counts

4 3.5 3 2.5 2 1.5 1 0.5 0 a b c d e f g h Processing step

Log Total Coliform/g

Surimi Crab Leg Flaked Surimi Crab Meat Surimi Scallops

a = surimi b = surimi plus ingredients c = first cook/rope formation d = color addition

e = second cook f = flaking or chopping g = packaging h = pasteurization

Figure 4. APC: Surimi Crab Legs

9 8 7 6 5 4 3 2 1 0 10 20 30 Days of Storage

Log CFU/g

15C 10C 5C 0C

Figure 5. APC: Flaked Surimi Crab Meat

10 9 8 7 6 5 4 3 0 10 20 30 Days of Storage

Log CFU/g

15C 10C 5C 0C

Pasteurization
Has no effect on bacterial spores, i.e., Clostridium and

Bacillus species Bacillus species are prime spoilers in air-packaged surimi seafood

Microbial Quality of Surimi Seafood: Bacillus Species and Other Gram-positive Bacteria

Figure 6. Microbial Flora of VacuumPacked Flaked Surimi Crab Meat

100% 80% 60% 40% 20% 0% 0 4 8 13 19 Days at 22oC (71.6o F)
% Composition

Unknown Gram-Negative Gram-Positive

Figure 7c. Composition of Microbial Isolates From Surimi Crab Legs Stored at 0oC
% Composition

Figure 7b. Microbial Isolates From Surimi Crab Legs Stored at 5oC (41oF)
100% 80% 60% 40% 20% 0% 0 3 6 9 12 15 18 Days of Storage Other Pseudomonas Bacillus

100% 80% 60% 40% 20% 0% 0 7 14 21 28 35 42 Days of Storage

% Composition

Other Pseudomonas Bacillus

Figure 7a. Microbial Isolates From Surimi Crab Legs Stored at 15oC (59oF)
% Composition
100% 80% 60% 40% 20% 0% 0 1 2 3 4 5 6 Days of Storage Other Pseudomonas Bacillus

Microbial Safety of Surimi Seafood: Listeria monocytogenes, Clostridium botulinum and Other Bacteria

Generation Times (Hours) for Pathogens in Surimi Seafood

15oC 59oF 10oC 50oF 5oC 41oF 0oC 32oF

Aeromonas hydrophila Salmonella species Staphylococcus aureus Yersinia enterocolitica

18 11 29 11

48 34 46 26

194 77

166

Pasteurization Studies for Surimi Seafood

Inoculated pack studies with Enterococcus faecium
93C (199.4F) 5 minutes 85C (185F) for 15 minutes

75C (167F) for 15 minutes

Ineffective against C. botulinum Type B

Microbiological Implications of Novel Surimi Processing Technologies

High pressure
200-400 MPa Effective against Vibrio, Listeria, Salmonella

Ineffective against pressure resistant species and spore

forming Bacillus and Clostridium species

Electron beam
Untested

Cooling and Refrigeration in food storage

Rapid cooling prevents growth from Bacillus and

Clostridium 60C (140F) to 21.1C (70F) in 2 hours To 4.4C (40F) within another 4 hours Refrigerated storage below 4.4C (40F) prevents growth of pathogens

Microbiological Considerations in Packaging of Surimi Seafood

Nitrogen and carbon dioxide packaging reduce fat

and pigment oxidation and reduce spoilage bacterial growth Aseptic packaging requires a sterile product and may not be feasible

Conclusion
Surimi seafood Products are ready-to-eat Safety and quality concerns remain The use of the term pasteurization should be

discouraged or the process needs to be further studied