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Isolation, enumeration and identification of gram-positive cocci from frozen crabmeat.

Author(s) : ELLENDER R. D., HUANG L., SHARP S. L., TETTLETON R. P.

Type of article: Article

Summary

Bacterial levels in frozen crabmeat samples were determined by plate counts using four staphylococcal isolation media incubated for 24, 48, and 72 hours at 26 and 35 deg C. Staphylococcal counts determined by the spread-plate Food and Drug Administration Baird-Parker protocol incubated at 35 deg C for 48 hours (FDABP48-35) served as the standard for comparison. Only FDABP and Borrego, Florido, Mrocek, and Romero counts, representing 11 out of 29 combinations, were statistically comparable to FDABP48-35 counts. F. Cocci (91.5%) were the dominant bacterial type.

Details

  • Original title: Isolation, enumeration and identification of gram-positive cocci from frozen crabmeat.
  • Record ID : 1996-2345
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 8
  • Publication date: 1995/08
  • Document available for consultation in the library of the IIR headquarters only.

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