Thermal inactivation of stationary-phase and salt-adapted Listeria monocytogenes during postprocess pasteurization of surimi-based imitation crab meat.

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