Microbiological quality of crabmeat during processing

Duplicate samples of crab and crabmeat (body meat and claw meat) were collected four times a day for two consecutive days at seven in-line locations (plus finished product claw and body meat) along the processing lines of 47 crabmeat plants located along the Atlantic Ocean and Gulf of Mexico coasts...

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Bibliographic Details
Published in:Journal of food protection 1985-01, Vol.48 (1), p.44-49
Main Authors: Wentz, B.A, Duran, A.P, Swartzentruber, A, Schwab, A.H, McClure, F.D, Archer, D, Read, R.B. Jr
Format: Article
Language:English
Subjects:
Biological and medical sciences
COLIFORM COUNT
CRAB MEAT
DEGRADATION
DETERIORO
ESCHERICHIA
ESCHERICHIA COLI
Fish and seafood industries
Food industries
FOOD INSPECTION
FOOD PROCESSING QUALITY
Fundamental and applied biological sciences. Psychology
INSPECCION DE LOS ALIMENTOS
INSPECTION DES ALIMENTS
MICROORGANISME
MICROORGANISMOS
MICROORGANISMS
ORGANISMOS PATOGENOS
PATHOGENE
PATHOGENS
STAPHYLOCOCCUS
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Summary:Duplicate samples of crab and crabmeat (body meat and claw meat) were collected four times a day for two consecutive days at seven in-line locations (plus finished product claw and body meat) along the processing lines of 47 crabmeat plants located along the Atlantic Ocean and Gulf of Mexico coasts of the United States. All the plants adhered to Good Manufacturing Practice, as determined by visual inspection. Two sanitation inspections and sample collections were conducted at 5-month intervals to reflect seasonal variation. In all, 8,477 in-line samples and 2,459 finished product units of blue crab and crabmeat and 522 in-line samples and 128 finished product units of red crab and Maine crab and crabmeat were analyzed microbiologically. Geometric mean aerobic plate count at 35°C (APC 35) values increased from 1,200 CFU/g before pick to 20,000 CFU/g in the finished product (body meat). For claw meat, APC 35 values increased from 15,000 CFU/g before pick to 24,000 CFU/g in the finished product. Aerobic plate count at 30°C (APC 30) values were consistently higher (2-fold or less) than APC 35 values. Coliform counts in both finished products were ≥19/g in approximately 60% of the units. Coliforms exceeded 500/g in 3.8 and 3.2% of the finished product units for body meat and claw meat, respectively. Geometric mean Escherichia coli counts were 100/g. S. aureus counts increased significantly after picking.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-48.1.44