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Microbiological quality of surimi: a summary of various types of "Bacillus'.

La qualité microbiologique des surimis : le point sur les "Bacillus".

Author(s) : DENIS C., HUCHET V.

Type of article: Article, Review

Summary

Surimi-based products are pasteurized and stored at low temperature with shelf lives of a few weeks. The survival and growth of Bacillus species could represent a microbiological risk for these products due to their spoilage or pathogenic potential (Bacillus cereus). This study made it possible to describe the biodiversity of aerobic sporulated bacteria isolated from surimi-based products and to evaluate the impact of the process (heat treatment) and of the storage conditions (temperature and packaging) on their behaviour. The biodiversity study showed the dominance of three major species (B. simplex, B. subtilis and Sporosarcina aquimarina). B. cereus was rarely detected and always with low contamination levels (lower than 10 CFU/g). Heat resistance and growth parameters were determined for 4 strains belonging to these 4 species. The data obtained made it possible to simulate their destruction and growth using predictive microbiological tools.

Details

  • Original title: La qualité microbiologique des surimis : le point sur les "Bacillus".
  • Record ID : 2011-0252
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 100 - n. 1110
  • Publication date: 2011/01

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