INTRODUCTIONC rustaceans such as crab, lobster, and shrimps, are considered as emerging sources of high biological value protein (16.0-19.2%),rich source of omega-3 polyunsaturated fatty acids, moisture (75.3-79.5%),carbohydrate (1.3-3.6%),minerals such as calcium, and phosphorus, and vitamins, particularly vitamin D.Crustaceans are rich in amino acids (% of total protein) such as alanine (3.9-8.1%),arginine (4.7-7.1%),aspartic acid (7.7-10.7%),glutamic acid (10.7-16.2%),glycine (4.5-8.7%), and lysine (5.5-9.4%)(Sidwell, 1981).However, crustaceans are regarded potential sources for the transmission of foodborne pathogens such as Staphylococcus aureus (Rajkovic, 2016), Salmonella spp., (Hatha and Lakshmanaperumalsamy,