der crabs is due to use of green crabs (early 

 stage of instar maturity) as shedders. 



Benarde, Melvin A. 



1957a. Heat penetration into precooked 

 frozen crab cakes. Journal of Milk and Food 

 Technology, vol. 20, No. 11, p. 307-311. 

 Heat penetration tests on commercially 

 prepared precooked frozen crab cakes 

 indicated that wrapper directions for home 

 heating were not adequate for public 

 health. 

 1957b. Antibiotic residues in shellfish after 

 cooking. Journal of the American Dietetic 

 Association, vol. 33, p. 1145-1149. 



Crab and oyster meats treated with various 

 antibiotics contained biologically active 

 residues after frying. Tests on frozen 

 deviled crab and crab cakes indicated that 

 the antibiotics would be retained at the 

 temperature used to prepare the foods for 

 eating. 

 1957c. Evaluation of Clorpactin WCS-50 as a 

 bactericidal wash for crab and oyster meats. 

 Applied Microbiology, vol. 5, p. 137-140. 

 The treatment can not be used on blue- 

 crab-meat because a chlorine-like odor and 

 a bitter taste are retained in the product. 

 1958a. Comparison of tap and distilled water 

 antibiotic dip solutions on storage life of fresh 

 crab meat. Antibiotics Annual, 1957/1958, p. 

 224-228. 



The storage life of the product was not 



altered by the immersion in antibiotic dip 



solutions. The reason why crab meat does 



not readily submit to antibiotic treatment 



is not known. 



1958b. The spoilage of crabmeat. Journal of 



Milk and Food Technology, vol. 21, No. 11, 



p. 318-321. 



The relations among deterioration, bacte- 

 rial count, and pH of crab meat were 

 investigated. Measurements of pH did not 

 indicate progressive spoilage. 

 1959a. Crab processing in U.S.A. Fisheries 

 Newsletter (Canberra, Australia), vol. 18, No. 

 2, p. 11,13. 



An outline of procedures used in the 

 catching, handling, processing, and utiliza- 

 tion of scrap of the blue crab. 

 1959b. Study finds frozen precooked crab 

 cakes' heating directions inadequate as stated. 



Quick Frozen Foods, vol. 21, No. 6, p. 43-44. 

 Center temperature of commercial pre- 

 cooked crab cakes was measured during 

 oven heating, and temperature time curves 

 indicate package directions do not provide 

 adequate heat for public health. 



1960. The blue crab industry of the United 

 States, p. 97-101. In Harry F. Tysser [ed.] 

 Fisheries year-book and directory, 1960. 

 British-Continental Trade Press Ltd., London. 



Procedures used in the blue crab industry 

 for processing, freezing, marketing, by- 

 products, sanitation, and quality control of 

 meat. Early history of the industry. Fishing 

 methods. 



1961. A partial bibliography on some crabs of 

 commercial importance. Food and Agriculture 

 Organization of the United Nations, Fisheries 

 Biology Technical Paper No. 17, [10 p.] . 



Includes 146 references on blue crab biology 

 and industry. 



Benarde, Melvin A., and Louis G. Austin. 



1958. Bacteriology of crabmeat. Bacteriologi- 

 cal Proceedings, Society of American Bacter- 

 iologists, 58th General meeting, 1958, p. 17. 



Steaming blue-crab-meat removed con- 

 forms and pigmented catalase-negative 

 micrococci; spoilage was obtained by 

 psychrophillic Achromobacteriaceae. 



1959. Bacterial line-survey of crabmeat proc- 

 essing plants. Bacteriological Proceedings, 

 Society of American Bacteriologists, 59th 

 General Meeting, 1959, p. 9. 



In-plant bacterial sampling indicated 

 sources and amounts of recontamination of 

 blue-crab-meat after steaming. 



Benarde, Melvin A., and Robert A. Littleford. 

 1957. Antibiotic treatment of crab and oyster 

 meats. Applied Microbiology, vol. 5, No. 6, p. 

 368-372. 



Treatment of fresh picked blue-crab-meat 

 with antibiotics was effective in extending 

 the storage life. 



Benedict, Steve. 



1940. Soft crabs— and hard. Louisiana Con- 

 servation Review, Spring, p. 11-14, 48. 



Popular account of sport fishing for hard- 

 and soft-shell blue crabs and general life 

 history. 



