By Brian K. Mayer, Donn R. Ward (auth.), Donn R. Ward, Cameron Hackney (eds.)
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Additional resources for Microbiology of Marine Food Products
Most studies have centered on the fresh and pasteurized products which serve as the main focus of this review. HARVEST AND UTILIZATION Species of Economic Importance The five major species of crabs of economic importance in the United States are blue crab (Callinectes sapidus), king crab (Paralithodes camtschatica), Dunge41 D. R. Ward et al. ), Microbiology of Marine Food Products © Van Nostrand Reinhold 1991 42 Seafood Qua/ity ness crab (Cancer magister), tanner crab (Chionoecetes bairdi), and snow crab (Chionoecetes opilio).
Can. lnst. Food Sei. Technol. J. 19:3. Shewan, J. M. 1961. The microbiology of sea-water fish. In: Borgstrom, G. ) Fish as Food, Vol. 1. Academic Press, New York, pp. 487-560. Shewan, 1. M. 1977. The bacteriology of fresh and spoiling fish and the biochemical changes induced by biochemical action. In: Proceedings of the Conference of Handling, Processing, and Marketing ofTropical Fish. Tropical Products Institute, London, p. 51. Stansby, M. , and Lemon, J. M. 1941. Studies on the handling of fresh mackerel (Scomber scombus).
The effect of storage on indicator organisms in shucked oysters and a comparison of methods for the determination of enterococci. Food Res. 16:377-382. Microbiology of Grustacea Processing: Grabs 3 Ralph R. Cockey and Tuu-jyi Chai The crab industry is one of the major components of the seafood industry in the United States. Among shellfish crab ranks second to shrimp in the dollar value of the harvested product. S. crab fisheries are blue crab, king crab, Dungeness crab, and tanner/snow crabs. Over the past 9-10 years the landings of blue and Dungeness crabs have remained rather constant while that of king crab has experienced a continual decline.