Microbiological quality of mangrove crab meat served at three beach kiosks on Praia do Futuro (Fortaleza, CE, Brazil)

Abstract

The objective of this study was to investigate the bacteriological quality of cooked crab meat (Ucides cordatus) served at three beach kiosks (A, B and C) on Praia do Futuro, an urban beach location in Fortaleza (Northeastern Brazil). At each kiosk, 30 claw meat samples and 30 cephalothorax meat samples were collected. Aliquots of 25 g were evaluated for thermotolerant coliforms at 45°C (TC): Escherichia coli, coagulase-positive Staphylococcus aureus (Staph. coag.+) and the presence of Salmonella spp. TC counts ranged from <3.0 to >1,100 MPN g^-1; Escherichia coli counts from <3.0 to 1,000 MPN g^-1; and Staph. coag + counts from <10 to 7.5 x 106 CFU g^-1 Salmonella spp. was not detected in any of the samples. Thermotolerant coliforms (TC) counts and Staph. coag.+ counts were above the limits determined by Brazilian regulations in a number of samples from kiosk A (20% and 20%, respectively) and kiosk C (50% and 10%, respectively).