Search

Whole and processed Alaskan fish were examined for aerobic plate counts, total coliforms, and Escherichia coli. Washing whole salmon and halibut reduced skin microbial counts from 10³/cm² to l0²/cm². Whole and dressed fish had coliform counts less than 13/cm² and E.coli counts less than 0.3/cm². Alaska pollock and Pacific cod fillets had microbial counts between l0³/g and l06g, coliform counts less than 70/g, and E. coli counts less than 4/g. Whole fish contained microbial flora predominated by Moraxella species whereas dressed fish and fillets had microbial flora consisting of Arthrobacter/Corynebacterium, Flavobacterium, and Pseudomonas species. Microorganisms on conveyor belts and other contact surfaces may have contributed contaminants to fillets. [ABSTRACT FROM AUTHOR]

Two shore-based surimi plants in Alaska were investigated to determine microbial conditions of Alaska pollock flesh during processing. Median aerobic plate count (APC) was 2.0 x 10⊃3/g after mincing, 2.3 x 10⊃3/g after washing/screening, 4.2 x 104/g after refining and 1.6 x 104g after dewatering. Reprocessing, needed for nonanalog grade surimi, resulted in APC of 1.2 x 105/g after a second refining and 3.0 x 105/g after a second dewatering. The APC for analog grade surimi was 5.5 x 104/g and 2.0 x 106/g for nonanalog grade surimi. Highest total coliform most probable number (MPN) of > 1100/g was determined from a nonanalog grade surimi sample and from a mince that had been refined twice. Highest Escherichia coli MPN of 460/g was determined from two minces. [ABSTRACT FROM AUTHOR]

Heterotrophic bacteria isolated from two shore-based surimi processing plants in Alaska were identified to the genus level. In one plant, the major bacterial constituents were Flavobacterium and Pseudomonas, followed by Moraxella, Aeromonas, Lactobacillus, Serratia, and Acinetobacter. In the other plant, major bacterial groups were Flavobactetium and Arthrobacter/Colynebacterium, followed by Pseudomonas and Acinetobacter. Pseudomonas, Aeromonas, and Serratia were capable of rapid growth as low as 8°C, with respective generation times 3.0, 3.1, and 3.6 hours. Freezing and thawing of surimi reduced microbial counts to 45-67% of the pre-frozen load; however, the composition of the microbial flora was maintained. The plant environment was a potential source of microbial contamination. [ABSTRACT FROM AUTHOR]