Bacteria associated with processed crawfish and potential toxin production by Clostridium botulinum type E in vacuum-packaged and aerobically packaged crawfish tails.

Type of article: Article

Summary

Refrigerated vacuum-packaged storage has been shown to increase significantly the shelf life of fresh fish and seafood products, but its effect on the outgrowth and toxin production of Clostridium botulinum type E on cooked crawfish was unknown. Microflora associated with live crawfish reflect the microbial populations of the harvest water and sediments in which they live. This study evaluated the potential survival and outgrowth of biological hazards in both vacuum-packaged and air-permeable-packaged cooked crawfish held at 4 and 10 °C for 30 days. A total of 31 bacterial species were isolated using both selective and nonselective media. The only pathogens isolated from both vacuum-packed and air-permeable bags of processed crawfish samples during shelf-life studies were strains of Aeromonas hydrophila and Staphylococcus aureus. C. botulinum type E and Clostridium perfringens species were not isolated from any of the uninoculated crawfish samples. These data should be useful in the development and implementation of the hazard analysis and critical control point plans for processed crawfish tails.

Details

Original title: Bacteria associated with processed crawfish and potential toxin production by Clostridium botulinum type E in vacuum-packaged and aerobically packaged crawfish tails.
Record ID : 2002-0277
Languages: English
Source: Journal of Food Protection - vol. 63 - n. 12
Publication date: 2000/12
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Fish and fish product
Keywords: Rock lobster; Clostridium; Microorganism; Vacuum; Treatment; Seafood; Packaging