I don't know anything about surimi, but figured it would be the same as fish, no? Googled and found in the FDA mumbo jumbo:
Here the sampling plan and limits for the fish products have been given microorganisms like
- Escherichia coli
- Vibriocholerae (O1 and O139)
- Listeria monocytogenes
- Clostridium botulinum
The following are the fish and fish products that these microbiological standards are applicable for:
Fish Mince/Surimi and analogues means comminute, mechanically removed meat which has been separated from and are essentially free from bones, viscera and skin. Surimi is the stabilized myofibrillar proteins obtained from mechanically deboned fish flesh that is washed with water and blended with cryoprotectants. Surimi analogues are variety of imitation products produced from Surimi with addition of ingredients and flavour.
Read through this and it made me very happy I'm not in the fish business!
Edited by MDaleDDF, 07 March 2022 - 06:14 PM.