A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages.

The risk of Procambarus clarkii eating safety attracts consumers' big concern, but it has not been addressed properly. Therefore, this study was aimed to investigate eating safety and quality of live and dead Procambarus clarkii at different stages by total volatile basic nitrogen (TVB-N), biogenic amines (BAs), total aerobic plate counts (TPC) and microbiota. The results showed that in live Procambarus clarkii, TVB-N and TPC values were below the limit despite vitality, while cadaverine in gills, intestines, and glands (GIG) exceeded in articulo-mortis Procambarus clarkii. For the dead, it showed that Procambarus clarkii posed a high risk in eating safety within one to two days after death; and BAs of high risk were putrescine and cadaverine. The dominant microorganisms threatening eating safety and quality were potentially pathogenic bacteria of Citrobacter and Acinetobacter from the environment; and spoilage bacteria of Shewanella from viscera.