Microbiology and HACCP For Surimi Seafood

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Microbiology and HACCP For Surimi Seafood

• OSU Surimi Technology School
• April 11-13, 2000

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Surimi Seafood Microbiology

• Production and storage
• Microbial quality
• Microbial safety
• Pasteurization studies
• Non-thermal processing

• HACCP
• Microbial standards
• Packaging
• Fermented products
• Rapid test kits

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Microbiology of Surimi During Production and
Storage
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Microbial Quality and Safety of Surimi Seafood
Depends On

• Microbial load in the raw surimi
• Microbial load in ingredients
• Processing time/temperature abuse
• Equipment sanitation
• Employee hygiene

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• 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

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• 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

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• 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

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Equipment Sanitation

• Belt conveyor 1,800,000/cm2
• Container of mixed paste 25,000/cm2
• Inner wall of mixer 540/cm2

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Surimi Seafood Shelf Life

• Days at 15oC 10oC 5oC 0oC
• 59oF 50oF 41oF 32oF
• Surimi crab legs 4 14 gt28 gt28
• Flaked surimi
• crab meat lt3 lt4 lt7 14

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

• Has no effect on bacterial spores, i.e.,
  Clostridium and Bacillus species
• Bacillus species are prime spoilers in
  air-packaged surimi seafood

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

• 1988 surimi survey found 29 of samples positive
• 1988 U.S. Class I recall of imitation crab meat
  produced in Japan and distributed in three states

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Table 1. Surimi Seafood Recalls Due to L.
monocytogenes

• Imitation crab meat products 7/28/99
• Imitation crab spread 9/17/97
• Imitation king crab legs 8/6/97
• Imitation crab meat chunks 6/12/96
• Imitation crab meat salad 9/30/92
• Seafood salad 7/2/92

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Clostridium botulinum

• Strict anaerobe
• Grows above 38F
• No instances reported from surimi seafood
• C. botulinum type E and nonproteolytic types B
  and F are the target bacteria for FDAs
  pasteurization processes
• 6-D process 90C (194F) for 10 minutes

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Generation Times (Hours) for Pathogens in Surimi
Seafood

• 15oC 10oC 5oC 0oC
• 59oF 50oF 41oF 32oF
• Aeromonas hydrophila 18 48 194 -
• Salmonella species 11 34 - -
• Staphylococcus aureus 29 46 - -
• Yersinia enterocolitica 11 26 77 166

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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
• Yielded 6 log reduction of E. faecium
• Process also effective against C. botulinum Type
  E (85 and 93C), L. monocytogenes,
  enteropathogenic E. coli, Salmonella, Yersinia
  entercolitica, and Vibrio
• Ineffective against C. botulinum Type B

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Pasteurization Studies for Surimi Seafood

• Temperature Time D-Values
• (min.) L.m. C.b.(E) C.b.(B)
• 93C (199.4F) 5 16,200 52 0.7
• 85C (185F) 15 5,400 24 0.6
• 75C (167F) 15 350 2.2 0.1

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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

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HACCP and Surimi Seafood

• Preventive system of food safety control
• Based on
• Identified hazards
• Critical control points
• Monitoring records

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Metal Fragments

• Hard or sharp objects gt7 mm in size are a
  potential hazard from laceration, perforation
  wound, and secondary infections
• Hard or sharp objects lt7 mm in size are a
  possible hazard for high risk (e.g., infants,
  elderly) individuals
• Controls can include frequent inspections of
  cutting, portioning, blending, or other
  mechanical equipment for damage, or use of a
  metal detector

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Pasteurization

• Eliminates targeted pathogenic bacteria and also
  extends product shelf life
• Pathogens in packaged products indicates
  inadequate pasteurization, or post pasteurization
  contamination, and time/temperature abuse
• Critical aspects IT, temperature of heating
  medium, length of pasteurization cycle, package
  thickness, package integrity, product
  formulation, and microbial quality of the cooling
  medium

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Cooling

• 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

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Refrigerated Storage

• Refrigerated storage below 4.4C (40F) prevents
  growth of pathogens

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Microbial Recommendations for Ready-to-eat Seafood

• n c m M
• Aerobic plate count 5 2 105 106
• E. coli 5 1 11 500
• S. aureus 5 0 103 -
• V. parahaemolyticus 10 1 102 103

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FDA Tolerance Levels Vacuum Packaged
Ready-to-eat Seafood

• C. botulinum Presence of cells, toxin
• Enteropathogenic E. coli 103/g
• L. monocytogenes Presence
• Salmonella Presence
• S. aureus 104/g or toxin positive
• V. cholerae Presence
• V. parahaemolyticus 104/g
• V. vulnificus Presence

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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

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New Surimi Seafood Products Utilizing
Fermentative Bacteria

• Fermented pollock kamaboko
• pH 4.5
• Sour tasting
• Fermented chum salmon surimi
• Sensory studies have not been conducted

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Reliability and Efficacy of Rapid Microbiological
Procedures

• Traditional methods
• APC with petri dishes or PetriFilm
• ATP technology for sanitation
• Rapid test kits for L. monocytogenes
• 1-2 days instead of 5-7 days

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Conclusion

• Surimi seafood Products are ready-to-eat
• Safety and quality concerns remain
• HACCP can help ensure a safe product
• The use of the term pasteurization should be
  discouraged or the process needs to be further
  studied

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