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Abstract Alaska pollock, fillets, washed, strained and dewatered minced fish (mince), and surimi with cryoprotectants, were analyzed for the presence of Clostridium botulinum. Two of the 912 surimi sub-samples tested were contaminated with type E, and type A was shown to be present in two other sub-samples (0.4% incidence). C. botulinum was not present in 72 sub-samples of mince, 7 fish fillets, or 130 whole unevis-cerated pollock. Surimi is distributed in frozen blocks and used in the manufacturing of imitation crab legs, scallops, shrimp and lobster. The products are usually pasteurized after packaging. Since both the non-proteolytic and proteolytic types were found in the surimi, emphasis should be placed on the combination of time and temperature of pasteurization, water-phase salt of the finished product and on storage of the finished product under continuous refrigeration (below 3°C), or as a frozen product.

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