Rapid Methods to Evaluate the Bacteriological Quality of Frozen Crabmeat
The standard methods plate count (SMPC) of frozen crabmeat samples was compared with counts of two alternative aerobic plate count methods (Redigel, Petrifilm). The differences in counts were compared after incubation at two temperatures (35-degrees-C and room temperature; RT) and three intervals of time (24, 48, and 72 h). No statistical differences were found when the time of analysis or the method of analysis was compared. However, differences were observed within SMPC values and within Petrifilm plate count values when RT was compared to 35-degrees-C. Redigel plate counts at RT and 35-degrees-C were not significantly different. The results suggest that seafood plants could use the Redigel media, incubate samples at room temperature for 48 h, and furnish data comparable to SMPC.
Journal of Food Protection
Ellender, R. D.,
Sharp, S. L.,
Comar, P. G.,
Tettleton, R. P.
(1993). Rapid Methods to Evaluate the Bacteriological Quality of Frozen Crabmeat. Journal of Food Protection, 56(6), 545-547.
Available at: https://aquila.usm.edu/fac_pubs/8746