Crayfish has a certain potential food safety hazard. It has been found that Citrobacter freundii can infect crayfish and cause food poisoning. The purpose of this study was to explore whether the meat quality of crayfish infected with Citrobacter freundii changed, and to detect the change of meat quality decay rate between crayfish infected with Citrobacter freundii and healthy crayfish without Citrobacter freundii. The purpose of this study was to provide some guidance for the healthy consumption of crayfish infected with Citrobacter freundii.