Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters
1983 ◽
Vol 46
(11)
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pp. 978-981
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Keyword(s):
The Mean
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The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.
1984 ◽
Vol 47
(1)
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pp. 58-60
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1998 ◽
Vol 61
(8)
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pp. 1052-1056
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1984 ◽
Vol 47
(6)
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pp. 467-470
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1986 ◽
Vol 49
(8)
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pp. 621-622
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Keyword(s):
2009 ◽
Vol 72
(1)
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pp. 197-201
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