Resumo

MORILLO, Nancy; RONDON, Ineria; VALERO-LEAL, Kutchynskaya  e  UZCATEGUI-BRACHO, Soján. Pathogenic Bacteria in Fresh and Pasteurized Crab Commercialized. Maracaibo, Venezuela.. Rev. Cient. (Maracaibo) [online]. 2007, vol.17, n.3, pp.288-293. ISSN 0798-2259.

The blue crab (Callinectus sapidus) is an important fishery recourse in Venezuela, 99% of its production is exported to USA. The objective of this study was to determine the presence of Sthaphylococcus aureus, Salmonella spp., Vibrio cholerae and Listeria monocytogenes in fresh (FC) and pasteurized (PC) crab meat in their different commercial cuts (Jumbo Lump, Lump, Special, Claw y Cocktail Claw). A total of 415 samples, conformed by 275 FC samples (55 of each commercial cut) and 140 PC samples (28 samples by cut), "provident from processing plants of Zulia state, were analyzed". For the isolation and identification of pathogens, COVENIN Venezuelan and FDA norms was followed. Bacterial pathogens were isolated from FC samples but in PC they were no present. 112 S .aureus (40.7%), 107 Salmonella spp. (38.9%), 83 V. cholerae (30.1%) and 2 L. monocytogenes (0.72%) were isolated. Statistical analysis showed no significative differences (P>0.01) in commercial cuts of FC meat regarding to bacterial pathogens isolated from each one. The isolation of bacterial pathogens in FC meat represents a risk to the consumer health, taking account the risk of cross contamination that may establish during the foods elaboration.

Palavras-chave : Bacterial pathogens; fresh crab; pasteurized crab.