ABSTRACT
The quality of surimi seafood is largely dependent on the types and levels of microbial contaminants in sh and the ingredients used for production. The natural microbial ora associated with marine species are usually related to the environment and vary greatly due to geographic location and water temperature. Gram-positive mesophiles are known to be frequently associated with warm-water sh while Gram-negative psychrotrophs have been reported the predominant species of cold-water sh [1].
