FISHERY INDUSTRIES OF THE UNITED STATES, 1939 213 
tion also has promise of commercial application. The formation of 
hydrogen sulfide could not be detected in white meat and only a 
trace in claw meat while still in an edible condition. Therefore, this 
reaction seems to have no value as a test for freshness. The results 
obtained by the electrometric test for freshness as now operated cannot 
be relied upon when applied to crab meat because under commercial 
practice the crab meat is cooked prior to storage and sale. 
Studies to develop a bacteriological test for judging the quality of 
crab meat were continued at Crisfield, Md., where a large number of 
cultures were prepared of the various types of bacteria found in that 
locality. A study of the differential cultural characteristics of the 
organisms so isolated is now in progress. 
Various methods were studied for processing crab meat to retard 
spoilage. One showing promise of possible use as a precautionary 
measure to insure the elimination of Bacillus coli, and also to reduce 
the total number of bacteria in the meat, consisted of the pasteuriza- 
tion of the meat after packing in 1-pound cans. It was found that 
by heating the packed meat for a period of 10 minutes in a steam cooker 
at a pressure of 5 pounds per square inch, all B. coli which had been 
experimentally inoculated into the meat were destroyed. The total 
number of bacteria also was lowered considerably as a result of this 
pasteurization, and the keeping quality of the meat improved as 
compared with that of the commercially prepared product. The 
change in the appearance of the meat was negligible, and only a 
slight decrease in weight occurred. 
In connection with the chemical and bacteriological studies relative 
to the testing and packing of crab meat, an engineering and sanitary 
study was made of the physical equipment in crab-picking plants 
located in the area between Maryland and Louisiana. This work was 
conducted for the purpose of securing information on the most efficient 
labor and handling practices, and to obtain data on technique for 
maintaining the plants in a sanitary condition. Following the study, 
a sanitary code was developed for the preparation of crab meat in 
cooperation with the industry and at the request of a group of crab 
packers and other interests. This code was presented to the entire 
crab-picking industry in the Chespeake Bay area for its guidance. It 
is understood that this has been adopted by the majority of the crab- 
packing plants in this area and has resulted in placing a product of 
higher quality on the market. 
Following is the full text of the code: 
SANITARY CODE FOR THE PREPARATION OF CRAB MEAT 
I. Bur~pIncGs AND EQUIPMENT. 
a. Walls.—Walls, partitions, and ceilings should be as smooth as possible, with 
no crevices to retain dirt. They should be coated with a washable paint. The 
picking and packing rooms should be painted white; other rooms should be painted 
alight color. All openings in walls should be screened and ratproofed. 
b. Floors.—All floors should be constructed of concrete laid in a single piece. 
The surfaces should be smooth and waterproofed to permit easy cleaning and 
should be inclined slightly in the direction of the drains to insure complete drainage 
of all waste water. Drains should not be simply holes, but should be fitted with 
drain pipes that have been ratproofed. These drain pipes should either lead 
into a sewer or should drain out into the water. In plants that are constructed 
over the water on pilings, floors of wood are permissible if the pilings are of in- 
sufficient strength to support a concrete floor. However, provisions should be 
made for ratproofing and proper drainage. 
