Thermal inactivation of stationary-phase and salt-adapted Listeria monocytogenes during postprocess pasteurization of surimi-based imitation crab meat.
The heat resistance of Listeria monocytogenes in surimi-based imitation crab meat was examined after growth to stationary phase or adaptation to 15% NaCl. An in-package pasteurization treatment at the cold spot of 71.1 degrees C for 15 s was calculated as adequate to inactivate 5 logs of L. monocytogenes (z-value of 5.8 degrees C). The heat resistance of L. monocytogenes in surimi did not increase after adaptation to salt.
Mazzotta
A S
AS
Center for the Development of Research Policy and New Technologies, National Food Processors Association, Washington, DC 20005, USA. amazzotta@pillsbury.com
D000818:Animals; D003386:Brachyura / Q000382:microbiology*; D015169:Colony Count, Microbial; D005511:Food Handling; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000254:growth & development / Q000502:physiology*; D012492:Salts; D013997:Time Factors
D012492:Salts