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Bacteriological Survey of the Blue Crab Industry

机译：青蟹产业的细菌学调查

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During sanitation inspections of 46 crabmeat processing plants on the Atlantic and Gulf Coasts, 487 samples of whole crabs immediately after cooking, cooked crabs after cooling, backed or washed (or both) crab bodies and whole crab claws, as well as 1,506 retail units of finished product were collected and analyzed bacteriologically. The 1,506 retail units (1-lb [373.24-g] cans) included 518 cans of regular (special) meat, 487 cans of claw meat, and 501 cans of lump meat. Statistical analyses showed that crabmeat from plants in Mississippi, Louisiana, and Texas had higher counts in 19 of 24 cases for the four bacteriological indices than crabmeat from plants located along the Atlantic Coast and the Gulf Coast of Florida. Aerobic plate counts of retail units collected from a previous day's production were significantly higher than those collected on the day of inspection. Regular crabmeat had consistently higher aerobic plate counts than claw or lump meat. When the product was handled expeditiously under good sanitary conditions, the bacteriological results were significantly better than the results from plants operating under poor sanitary conditions. Crabmeat produced in plants operating under good sanitary conditions had the following bacteriological content: (i) coliform organisms average most-probable-number values (geometric) of less than 20 per g; (ii) no Escherichia coli; (iii) coagulase-positive staphylococci average most-probable-number values (geometric) of less than 30 per g in 93% of the plants; (iv) aerobic plate count average values (geometric) of less than 100,000 per g in 93% of the plants, with the counts from 85% of these plants below 50,000 per g.
机译：在对大西洋和墨西哥湾沿岸的46家蟹肉加工厂进行卫生检查期间，刚烹饪后的487只全蟹样品，冷却后的熟蟹，冷却后的螃蟹，整背或洗净的蟹体和整只蟹爪以及1,506个零售单位的487个全蟹样品收集成品并进行细菌学分析。 1,506个零售单位（1磅[373.24-g]罐）包括518罐普通（特殊）肉，487罐羊角肉和501罐整块肉。统计分析表明，密西西比州，路易斯安那州和德克萨斯州的植物中的蟹肉在四种细菌学指标中有24例中有19例的蟹肉计数高于大西洋沿岸和佛罗里达州墨西哥湾沿岸植物的蟹肉。从前一天的生产中收集的零售单位的有氧板数显着高于检查当天收集的有氧板数。普通蟹肉的有氧餐盘数量始终高于爪子或块肉。当在良好的卫生条件下迅速处理产品时，细菌学结果明显优于在较差的卫生条件下运行的植物的细菌学结果。在良好的卫生条件下运行的植物中产生的蟹肉具有以下细菌学含量：（i）大肠菌群生物的平均最大概率值（几何值）小于20 / g； （ii）没有大肠杆菌； （iii）93％的植物中凝固酶阳性葡萄球菌的平均最可能值（几何值）小于30 / g； （iv）93％的植物中有氧菌盘计数平均值（几何）小于100,000 / g，其中85％的植物的计数低于50,000 / g。

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