Abstract:
This study has been conducted to determine the major contamination sources during pasteurization processing of blue crabmeat. Five different control points have been examined for the enumeration of total aerobic mcsophilic bacteria, coliforms, Escherichia colt, Vibrio parahaemolyticus, coagulase- positive Staphylococcus aureus, Salmonella spp., Listeria spp., and yeast and molds. From the control points examined, personnel hands and the equipment were found as the primary contamination sources. Environmental air was determined as the secondary contamination sources. Stages of pasteurization process were found to eliminate the overall contamination rate, and therefore, this process has positive effects on the microbiological quality of the final product. Consequently, it has been concluded that the only way to avoid/eliminate these microorganisms is to apply proper cleaning and sanitation procedures.
