Hygienic Analysis on Surimi Processing Plant in Busan

Abstract

The hygienic status of the surimi processing environment is a significant factor in the production of microbiologically safe and quality products in the industry. Quality of surimi products and the species type of microbial flora are the main factors for evaluating the hygienic status of surimi processing plant. To analyze the hygienic status of surimi products, the total number of microorganism and its species were investigated. Experimental surimi samples were collected from each place through the production line to examine the microorganism growth in each stage of production. Swab method was also used to examine the presence of microorganism in the equipment facilities and surrounding environment. The final products of surimi imported from other countries were also examined by collecting the sample randomly from the importing surimi company. To examine the number of microorganism, and their species, microorganisms were cultivated by using 3M Petrifilm for counting the total number of microorganism and pathogenic bacteria species such as E. coli, Staphylococcus, and Listeria monocytogenes. The total numbers of microorganism found from the processing plant were much more than the limitation standard for all the stages from raw material to final products. Pathogenic bacteria were also found for the stage of mince fish, first flesh wash and pasteurization, but the number was reduced from stage to stage down the processing line. The total of microbial load found from the equipment tools by using swab method was higher than the limitation standard and E. coli was also found from a worker’s hand but the microbial load was lower than the limitation standard. For the imported surimi product, the total microbial load in some samples was equal to the limitation standard whilst in other samples it was lower than the limitation standard. The microbial load from the imported American surimi product was completely lower than the limitation standard as well as the coliform bacteria also found in those products.