Microbiological Characteristics of Dungeness Crab (Cancer magister)1

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RESUMO

Aerobic, heterotropic microorganisms of Dungeness crab (Cancer magister) were isolated from raw crab, cooked crab, crab meats obtained during commercial processing, and from retail crab meat samples. Each microbial isolate was then identified to the genus level employing the revised replica plating procedure. Microbial groups most commonly isolated from crab meat were, in the order of predominance, Moraxella, Pseudomonas, Acinetobacter, Arthrobacter, Micrococcus, Flavobacterium-Cytophaga, and Bacillus sp. Proteus, Staphylococcus, yeasts, Vibrio, and Lactobacillus sp. were found less frequently in some samples. Distribution patterns of microbial flora in crab meat revealed the presence of three classes of microorganisms. Microorganisms that originated from the raw crab and gained predominance by growth during refrigerated storage were Moraxella, Pseudomonas, Acinetobacter, and Flavobacterium-Cytophaga sp. Those that originated from the crab but did not grow in meat were Arthrobacter and Bacillus sp. Micrococcus, Staphylococcus, and Proteus sp. were introduced during processing, but they did not grow in the refrigerated crab meat.

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