and compares the incidence of Escherichia 

 coli and coliforms in the product with 

 observed sanitary conditions in the plant. 



Smith, Geoffrey, and W. F. R. Weldon. 



1909. Crustacea, p. 1-217. In S. F. Harmer 

 and A. E. Shipley [ed.] The Cambridge 

 natural history, vol. 4. Macmillan and Co., 

 Ltd., London. 



The blue crab is listed and illustrated (p. 



191) in this taxonomic review of families 



of Crustacea. 



Smith, Hugh M. 



1891. Notes on the crab fishery of Crisfield, 

 Md. Bulletin of the U. S. Fish Commission, 

 vol. 9, p. 103-112. 



The soft-crab and hard-crab fishery and 

 trade (shipment, market, crab floats), 

 preparation of crab meat, and statistics on 

 the fishery and industry. 

 1917. Crab industry of Maryland and Vir- 

 ginia. U.S. Commissioner of Fisheries, Report 

 for 1916, p. 60-64. 



Statistics, value, and location of the blue- 

 crab fishery and industry (1915). 



Smith, Sidney I. 



1887. Report on the decapod Crustacea of 

 the Albatross dredgings off the east coast of 

 the United States during the summer and 

 autumn of 1884. U.S. Commissioner of Fish 

 and Fisheries, Report for 1885, Pt. 13, p. 

 605-705. 



Compares the size of eggs of deep-water 

 and shallow-water crabs. The diameter of 

 blue crab eggs is given as 0.28 mm. and the 

 number is estimated at 4,500,000. 



Snodgrass, R. E. 



1956. The Brachyura, p. 58-62. In R. E. 

 Snodgrass, Crustacean metamorphoses. Smith- 

 sonian Miscellaneous Collections, vol. 131, 

 No. 10. 



Life history of the blue crab, growth and 



description of zoeal stages. 



Southern Fisherman. 



1950. The synthetic crab shell goes nature 

 one better. Southern Fisherman, vol. 10, No. 

 10, p. 140-141. 



Development of a paper shell (withstands 

 deep fat frying) as a substitute for natural 



crab shells (undesirable because of bacteria 



content) in the preparation of deviled 



crabs. 



1952. New method of processing, packing 



crab meat. Southern Fisherman, vol. 12, No. 



8, p. 65-66. 



The crabs are steamed, picked, and the 

 meat placed in cans. The canned meat is 

 subjected to a temperature high enough to 

 kill any bacteria. Kept in good condition as 

 long as 2 years (at -1.0 to 4.5° C). 



1955. New metal crab float. Southern Fisher- 

 man, vol. 15, No. 2, p. 88-89. 



The metal float for ripening soft crabs 

 performed satisfactorily when tested in 

 Maryland. Advantages are simple main- 

 tenance, reduction of mortality rates, 

 reduction of losses from capsizing and 

 sinking, and life of 5 to 7 years. 



1956. Crab potter has luck with use of zinc 

 anodes. Southern Fisherman, vol. 16, No. 4, 

 p. 163,165. 



When wired to pots in Chesapeake Bay, the 

 anodes prevented corrosion, and the wire 

 pots lasted more than one season, whereas 

 those without anodes eroded away at the 

 rate of three a season. 



Speck, Frank G., and Ralph W. Dexter. 



1948. Utilization of marine life by the Warn- 

 panoag Indians of Massachusetts. Journal of 

 the Washington Academy of Sciences, vol. 38, 

 No. 8, p. 257-265. 



Use of marine life by the Indians as early as 

 1850. The blue crab was the most im- 

 portant species of crab speared for food. 



Spence, S. R. 



1943. The life story of the blue crab of the 

 Chesapeake. Southern Fisherman, vol. 3, No. 

 10, p. 16-17,37. 



A general account on life history. 



Sprague, Victor. 



1965. Nosema sp. (Microsporida, Nose- 

 matidae) in the musculature of the crab 

 Callinectes sapidus. Journal of Protozoology, 

 vol. 12, No. 1, p. 66-70. 



Crabs in the Patuxent River and Chesa- 

 peake Bay were parasitized. The size, 

 shape, and appearance of the spores are 

 given. Lysis of muscle fibers was noted but 



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