51A-10

J. KOO¹, M. L. JAHNCKE¹, R. M. Lane¹, and G. J. Flick². (1) Virginia Seafood Agricultural Research and Extension Center, 102 South King Street, P. O. Box 369, Hampton, VA 23669, (2) Virginia Tech

The Hazard Analysis Critical Control Point (HACCP) program requires the establishment of appropriate Critical Control Points (CCPs) and Critical Limits (CLs) for the seafood industry. In that regard, additional data collected under controlled conditions is needed to address the effect of handling and processing and time/temperature conditions on the growth and survival of bacteria and pathogens in fresh blue crabmeat products.

The objectives of this study were to determine effects of: 1). processing season; 2). bare versus gloved hands; 3). single versus double hand washing of bare and gloved hands; and 4). time/temperature on microbiological levels in whole cooked crabs, picked fresh crabmeat, and bare and gloved hands.

Microbiological analyses were collected from whole crabs, crabmeat, gloved and bare hands, and general processing areas during spring, summer, and fall processing seasons. Aerobic plate counts (APCs), anaerobes, total and fecal coliforms, and Listeria spp. were analyzed according to the FDA's Bacteriological Analytical Manual.

Time/temperature profiles were recorded for whole crabs during the retort cook, cooling, and refrigeration steps. Time/temperature profiles were also recorded for whole crabs and crabmeat during picking and packing.

APCs in crabmeat and on bare hands (single or double hand washing) ranged from 2.5-5.0 log cfu/g and 1.7-4.7 cfu/cm², respectively. APCs in crabmeat and on gloved hands (single or double hand washing) were 0.5-1 log less. Total and fecal coliform counts in crabmeat and on bare and gloved hands rarely exceeded 93 MPN/g. Nevertheless total and fecal coliform counts were slightly higher in crabmeat picked with bare hands.

Processing season had no significant effect on fresh crabmeat bacteria levels. A single hand wash of bare hands was as effective on reducing bacteria levels as was a double hand wash and/or the use of gloves. No Listeria spp. was found in any crabmeat or hand swab sample.