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 inc ubation at two temperatures (35-degrees-C and room temperature; RT) an d three intervals of time (24, 48, and 72 h). No statistical differenc es were found when the time of analysis or the method of analysis was compared. However, differences were observed within SMPC values and wi thin Petrifilm plate count values when RT was compared to 35-degrees-C . Redigel plate counts at RT and 35-degrees-C were not significantly d ifferent. The results suggest that seafood plants could use the Redige l media, incubate samples at room temperature for 48 h, and furnish da ta comparable to SMPC.