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Rapid methods to evaluate the bacteriological quality of frozen crabmeat.

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

Type of article: Article

Summary

The standard methods plate count 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 deg C and room temperature) and three intervals of time (24, 48, and 72 hours). No statistical differences were found when the time of analysis or the method of analysis was compared. However, differences were observed within standard methods plate count values and within Petrifilm plate count values when room temperature was compared to 35 deg C.

Details

  • Original title: Rapid methods to evaluate the bacteriological quality of frozen crabmeat.
  • Record ID : 1994-1037
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 6
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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