Impact of intervention strategies on Listeria contamination patterns in crawfish processing plants: a longitudinal study.

Two ready-to-eat crawfish processing plants were monitored for 2 years to study the impact of Listeria control strategies, including employee training and targeted sanitation procedures, on Listeria contamination. Environmental, raw material, and finished product samples were collected weekly during the main processing months (April to June) and tested for Listeria spp. and Listeria monocytogenes.

Biochemical properties of black drum and sheepshead seabream skin collagen.

Acid-soluble collagen (ASC) and pepsin solubilized collagen (PSC) were isolated from the skins of black drum (Pogonias cromis) and sheepshead seabream (Archosargus probatocephalus) harvested in the Gulf of Mexico coastal waters. The yields of ASCs on dry basis from black drum and sheepshead were estimated at 2.3 and 2.

Inductively coupled plasma optical emission spectrometric determination of minerals in catfish frame.

The concentration of 14 major and trace elements in catfish (Ictalurus punctatus) frames was determined and analyzed for differences. Three frames were obtained each week for five consecutive weeks in the spring and the fall of 2000. The frames were freed of remaining flesh, dried, treated by microwave dissolution technique and the minerals determined by inductively coupled plasma optical emission spectrometry (ICP-OES).

Detection of Listeria in crawfish processing plants and in raw, whole crawfish and processed crawfish (Procambarus spp.).

The foodborne pathogen Listeria monocytogenes represents a major concern to the food industry and particularly to producers of ready-to-eat (RTE) foods because of the severity of human listeriosis infections and because of the ubiquitous nature of this organism. Although several studies on the prevalence and sources of L monocytogenes in various RTE seafoods have been conducted, limited information is available on the presence and potential sources of this organism in RTE crawfish products. We thus monitored the presence of L monocytogenes and other Listeria spp.

Low Temperature Growth and Thermal Inactivation of Listeria monocytogenes in Precooked Crawfish Tail Meat .

Growth of Listeria monocytogenes in precooked crawfish tail meat at 0, 6, and 12°C was determined. Thermal death times were also determined. Growth curves for L.

Comparison of Forced-air Cooling with Static-air Cooling on the Microbiological Quality of Cooked Blue Crabs .

Microbiological analyses were made on samples of cooked blue crab taken immediately after debacking and either forced-air cooling or static-air cooling. Forced-air cooling had significantly lower (P<0.05) total coliform and fecal coliform counts, 2.

Enumeration of Aerobic Plate Count and E. coli During Blue Crab Processing by Standard Methods, Petrifilm, and Redigel.

Blue crab ( Callinectes sapidus ) samples were collected from commercial processing plants in Louisiana and examined for microbiological quality. The major processing steps were evaluated for effects on aerobic plate count (APC) and for sources of E. coli .