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Microbiology of Crustacea Processing: Crabs

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Microbiology of Marine Food Products

Abstract

The crab industry is one of the major components of the seafood industry in the United States. Among shellfish crab ranks second to shrimp in the dollar value of the harvested product. The dominant U.S. crab fisheries are blue crab, king crab, Dungeness crab, and tanner/snow crabs. Over the past 9–10 years the landings of blue and Dungeness crabs have remained rather constant while that of king crab has experienced a continual decline. At the same time the tanner and snow crab landings have increased, in part compensating for the losses in the king crab fishery.

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Authors
  1. Ralph R. Cockey
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  2. Tuu-jyi Chai
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Editors and Affiliations

  1. Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  2. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

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© 1991 Springer Science+Business Media New York

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Cockey, R.R., Chai, Tj. (1991). Microbiology of Crustacea Processing: Crabs. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_3

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  • DOI: https://doi.org/10.1007/978-1-4615-3926-1_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6751-2

  • Online ISBN: 978-1-4615-3926-1

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