Analysis of Campylobacter jejuni, Campylobacter coli, Salmonella, Klebsiella pneumoniae, and Escherichia coli 0157:H7 in fresh hand picked blue crab (Callinectes sapidus) meat

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dc.contributor.authorReinhard, Robert G.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:42:52Zen
dc.date.adate2009-08-14en
dc.date.available2014-03-14T21:42:52Zen
dc.date.issued1995en
dc.date.rdate2009-08-14en
dc.date.sdate2009-08-14en
dc.description.abstractThis study was conducted to determine the quantities of Campylobacter jejuni, Campylobacter coli, Salmonella, fecal positive Klebsiella pneumoniae, and Escherichia coli 0157:H7 in fresh hand picked blue crab (Callinectes sapidus) meat. An attempt was made to correlate these selected pathogens and general microbial quality to processors Sanitation practices and facility size. Hand picked crabmeat samples from 12 blue crab processing facilities in the Chesapeake Bay region were collected and analyzed. Twenty samples from each of the different facilities were collected on different processing days. Facilities were chosen based on production levels and Virginia Department of Health inspection scores as an indicator of sanitation practices (excellent ≥ 94.5, acceptable < 94.5). All samples were tested between 16 h and 36 h after collection. Campylobacter jejuni was isolated from 36 (15%) of the 240 samples and Campylobacter coli was isolated from 14 (5.8%). Quantitative levels in all case were below limits of detection (<0.30 MPN/g). Klebsiella pneumoniae was isolated from a total of 51 (21%) samples. Counts ranged from less then 0.30 to 4.3 MPN/g. Aerobic plate counts ranged from 7.4x10³ to 4.6x10⁸ CFU/g with coliform counts ranging from <0.3 to 32.8 MPN/g. Fecal coliform levels were <0.3 to 2.26 MPN/g and Escherichia coli from <0.3 to 0.77 MPN/g. Salmonella and Escherichia coli 0157:H7 were not detected in any of the 240 samples analyzed. No significant differences (p<0.05) between size and inspection scores were observed for general microbial quality, the presence of Klebsiella pneumoniae, or Campylobacter species.en
dc.description.degreeMaster of Scienceen
dc.format.extentviii, 96 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-08142009-040632en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-08142009-040632/en
dc.identifier.urihttp://hdl.handle.net/10919/44250en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1995.R456.pdfen
dc.relation.isformatofOCLC# 34230667en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectseafooden
dc.subjectcrabmeaten
dc.subject.lccLD5655.V855 1995.R456en
dc.titleAnalysis of Campylobacter jejuni, Campylobacter coli, Salmonella, Klebsiella pneumoniae, and Escherichia coli 0157:H7 in fresh hand picked blue crab (Callinectes sapidus) meaten
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen
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