Thermal Inactivation of Stationary-Phase and Salt-Adapted Listeria monocytogenes during Postprocess Pasteurization of Surimi-Based Imitation Crab Meat

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Abstract
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°C for 15 s was calculated as adequate to inactivate 5 logs of L. monocytogenes (z-value of 5.8°C). The heat resistance of L. monocytogenes in surimi did not increase after adaptation to salt.