Maryland Sea Grant seeks to hire a Legal Fellow and a Graduate Assistant. More details.
A comparison of different processing methods for picked blue crab (Callinectes sapidus).
Senkel, IA; Jolbitado, B; Butler, EM; Rippen, TE
Five methods for producing picked crab meat from cooked blue crab (Callinectes sapidus) were evaluated for internal food temperatures and bacterial numbers at various process points. Whole shell-on crabs, crab cores ("backed" crabs with carapace removed), and crab meat samples were analyzed for standard plate count, total coliforms, fecal coliforms, Escherichia coli, and Staphylococcus aureus. For three of the processes, crabs were backed and washed a substantial time before picking; one of the processes used an ice slush dip to cool cooked crabs. Except for a single crab sample, bacteria were not isolated from crab and core samples. Standard plate count, E. coli, and S. aureus in crab meat samples from the different processes were statistically the same. Bacterial numbers in fresh picked crab meat samples exposed to an ambient temperature of 20 to 21.1°C for 1.5 and 3.5 h and stored at 1 C for 3 to 4 days and 7 to 8 days did not significantly differ (P < 0.05).
'Related Research Project(s)' link to details about research projects funded by Maryland Sea Grant that led to this publication. These details may include other impacts and accomplishments resulting from the research.
'Maryland Sea Grant Topic(s)' links to related pages on the Maryland Sea Grant website.