L. monocytogenes and V. parahaemolyticus: The minced washed fish matrix used in surimi production generally contains higher levels of bacteria than fish fillets, due to the extensive handling and processing involved [47]. However, further processing includes a steaming and/or heating step to set the proteinaceous gel in the formed product. Survival of bacterial pathogens will be minimal, and the attendant adverse health effects will be unlikely. There is potential for post-processing contamination, and the product, especially in the form of ‘seafood extender’, is a ready-to-eat processed finfish product to which the microbiological limits in Standard 1.6.1 of the Code apply.
