Determination of the thermal death time of Vibrio cholerae in blue crabs (Callinectes sapidus) [Crab meat, Louisiana]

The D-values of Vibrio cholerae were determined in peptone water and in crab meat homogenate. In peptone water, the D-values in minutes were 1.70 at 49°C, 1.04 at 54°C, 0.63 at 60°C and 0.36 at 63°C. In crab meat homogenate, the D-values in minutes were 8.15 at 49°C, 5.02 at 54°C, 2.65 at 60°C, 1.60 at 66°C and 0.30 at 71°C. Whole crabs injected with 10 V. cholerae were cooked by boiling or steaming. No V. cholerae was recovered from crabs cooked in boiling water (100°C) for 15 min or in steam (100, 115.6 or 121.1°C) for 10 min when V. cholerae was injected into the crab's dorsal swim fin muscle. The rate of heat penetration during cooking of crabs was also determined.