Survival and Growth of Aeromonas hydrophila, Vibrio parahaemolyticus, and Staphylococcus aureus on Cooked Mince and Surimis made from Atlantic Pollock

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Abstract
Mince, salt-added surimi, and low-salt surimi prepared from Atlantic pollock had significantly (pA. hydrophila, V. parahaemolyticus, or S. aureus. Samples inoculated with A. hydrophila were stored at 5, 13, and 25°C; all other samples were stored at 5 and 25°C. A. hydrophila grew well on the mince and low-salt surimi but not on the salt-added surimi stored for 5 d at 5°C, 36 h at 13°C and 27 h at 25°C. Populations on the mince and low-salt surimi increased log10 3.0 CFU/g at 5 and 13°C, and log10 5.0 CFU/g at 25°C. V. parahaemotyticus counts decreased slightly on all three products during 48 h storage at 5°C. At 25°C V. parahaemolyticus counts initially decreased on all three products but by 27 h rose at least log10 2.0 MPN/g on the mince and salt-added surimi. Counts on the low-salt surimi rose 10 1.0 MPN/g after the initial decrease. S. aureus counts did not increase on any of the products stored for 5 d at 5°C. During 27 h storage at 25°C, S. aureus counts were consistently at least log10 0.9 CFU/g higher on the surimis than on the mince, with highest counts on the low-salt-surimi. These results indicate that compositional differences, including NaCl levels, between surimis and fish flesh used in their preparation can affect pathogen growth.

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