Isolation, Enumeration, and Identification of Gram-Positive Cocci from Frozen Crabmeat.

Bacterial levels in frozen crabmeat samples were determined by plate counts using four staphylococcal isolation media incubated for 24, 48, and 72 h at 26 and 35°C. Staphylococcal counts determined by the spread-plate Food and Drug Administration Baird-Parker protocol incubated at 35°C for 48 h (FDABP48-35) served as the standard for comparison. When FDABP48-35 counts were compared to counts from 29 combinations of media, time of incubation, and incubation temperature, only FDABP and Borrego, Florido, Mrocek, and Romero (BFMR) counts, representing 11 combinations, were statistically comparable to FDABP48-35 counts.

Rapid Methods to Evaluate the Bacteriological Quality of Frozen Crabmeat.

The standard methods plate count (SMPC) 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°C and room temperature; RT) and three intervals of time (24, 48, and 72 h). No statistical differences were found when the time of analysis or the method of analysis was compared.