The midland journal. (Rising Sun, Md.) 1885-1947, 1928-05-18
REPUBLICAN
For President
NOW FOR THE CRAB FEAsTs


With oysters of the menu and
crabs coming in, all who enjoy EN-
fried, deviled, creamed in soup and
salad, soft or hard, or however they
can get themy will be interested in
the regulations put into effect by the
State Board Of Health to safeguard
this succlent delicacy from contami-
nation. Preliminary inspections of
the packing houses are well under
way and the packers are being advis-
ed as to what is required in the way
of equipment and sanitary methods.
The sanitary supervision Of the
crab handling plants closely parallels
that Of the oyster industry and like
that, is one of the results of the pub
lie demand that food supplies be
kept free from contamination.
In outlining the requirements and
the reasons for them, Mr.. A. L. Sal
Ivan, chief of the Bureau of Food
and Drugs of the State Department
of Health said: "A survey OF the
establishments preparing crab meat
for the market, made in 1927, show
ed that in many cases radical inn
provements were necessary in build
ings, methods and supervision Of en-
ployees. Regulations for the opera
ton of crab houses were adopted at
ter consulting thepackers. In most
instances improvements were made
in the industry. Preliminary in
spections for the current season are
now being made and the supervision
will be continued throughout the
season.
Grab meat resembles lobster meat
in composition. 1t contains about
1870 heterogeneous protein and
like lobster meat is very perishable.
Careless handling may lead to Quick
spoilage or to pollution from objec-
tionabie bacteria which may cause
sickness to those. eating the meat.
Grab meat is prepared for the trade
by cooking the crabs with steam.
then after cooling, the meat is re-
moved from the shells into small
containers. These containers are
packed with ice and shipped to mar
kef. Sometimes the meat is washed
with weak brine and most of the fat
removed. 1t is not sterilized after
removing from the shells. 1t is
therefore especially important that
care be given to prevent contamina-
ton or spoilage. Adequate refriga-
ton of the meat is necessary at all
times.
1.-THE regulations of the State Del
partment of Health require:
Careful sorting of the crabs;
Storage of cooked crabs in some
suitable place where they are pro-
tected from flies. dirt, rats and mice;
Prompt icing Of the picked meat;
1.-THE use OF clean containers;
Frequent washing Of the hands
and the recommendation is made
that solution of hypochlorite of
lime or soda be added to the wash
water;
Buildings must be screened, ade-
quately lighted and ventilated. and
equipped with adequate plumbing
and drainage.
Benches and floors must be kept
clean and benches, etc. must be
washed frequently with solution of
chlorinated lime or soda;
Packers are advised to have their
Employees examined medically:
purchasers of crab meat are ad
vised to use it promptly and to keep
it thoroughly chilled prior to cook
ing.
Compliance with the regulations
will unquestionably be of benefit to
the industry and do AWAY with just
criticisms directed against it. The
crab industry is an important one
representing in Maryland and vir-
ginia about 1919 Of the total value
of the fisheries industry. 1t is E
toothsome and delicious food which
the public wants. 1t is good bust.
ness to apply modern methods OF
sanitation to the production OF the
delicacy so that it viii be regarded
as q safe and wholesome food