title: Bacteriology of unshelled frozen blue swimming crab (Portunus pelagicus).
abstract: In this study, 45 (10 whole specimens and 35 frozen claws) frozen samples of Portunus pelagicus imported into Sicily (Italy) from the west coast of Africa were examined to assess their bacteriological characteristics and suitability for consumption. Bacteriological examination was performed on two subsamples for each whole crab. The first was the body and claw muscle; the second was a pool of viscera and gills. In the case of frozen claws, each muscle claw was a sample. An aerobic plate count at 30 degrees C (mesophilic aerobic plate count [MAPC]) and 18 degrees C (psychrotrophic aerobic plate count [PAPC]) for 3 days, sulfite-reducing anaerobes, total coliforms, Escherichia coli, enterococci, and Aeromonas spp. were enumerated. Detection of halophilic Vibrio spp. was also performed using salt polymixin broth as an enrichment medium and thiosulfate citrate bile salts sucrose agar as a selective medium; a further morphological and biochemical identification of suspected colonies was performed. The bacterial load of muscle and viscera and gills was low. The MAPC ranged from 0.78 to 3.26 log CFU/g, and the PAPC ranged from 0.48 to 2.41 log CFU/g. Vibrio spp., Aeromonas spp., sulfite-reducing anaerobes, and E. coli were never isolated from muscles or viscera and gills. In contrast to the findings of others, this study showed good bacteriological quality of crabs imported into Sicily from the west coast of Africa. This study also demonstrated the positive influence of the characteristics of environment of origin and postharvest handling hygiene; these parameters could be useful in the context of the application of the hazard analysis critical control point system to this production.
authors.affiliation: Department of Veterinary Public Health-University of Messina, Polo Universitario dell'Annunziata, Facoltà di Medicina Veterinaria, Viale Annunziata 98168, Messina, Italy. agiuffrida@unime.it
authors.forename: Alessandro
authors.initials: A
authors.lastname: Giuffrida
authors.forename: Graziella
authors.initials: G
authors.lastname: Ziino
authors.forename: Roberto
authors.initials: R
authors.lastname: La Paola
authors.forename: Teresa
authors.initials: T
authors.lastname: Bottari
authors.forename: Antonio
authors.initials: A
authors.lastname: Panebianco
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D003386:Brachyura / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D006920:Hygiene; D007558:Italy; D011786:Quality Control; D012758:Shellfish / Q000382:microbiology*; D013019:South Africa