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...
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| Veröffentlicht in: | Journal of food protection 1984-01, Vol.47 (1), p.4-10 |
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| container_title | Journal of food protection |
| container_volume | 47 |
| creator | Shultz, L.M Rutledge, J.E Grodner, R.M Biede, S.L |
| description | 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. |
| doi_str_mv | 10.4315/0362-028X-47.1.4 |
| format | Article |
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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.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-47.1.4</identifier><identifier>PMID: 30925646</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Biological and medical sciences ; Fish and seafood industries ; Food industries ; Fundamental and applied biological sciences. Psychology</subject><ispartof>Journal of food protection, 1984-01, Vol.47 (1), p.4-10</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-3c1527b15efff4295e5655456c31ee45fecf133192b413d956a21b6b2697de1b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=9422317$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30925646$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Shultz, L.M</creatorcontrib><creatorcontrib>Rutledge, J.E</creatorcontrib><creatorcontrib>Grodner, R.M</creatorcontrib><creatorcontrib>Biede, S.L</creatorcontrib><title>Determination of the thermal death time of Vibrio cholerae in blue crabs (Callinectes sapidus) [Crab meat, Louisiana]</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>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.</description><subject>Biological and medical sciences</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1984</creationdate><recordtype>article</recordtype><recordid>eNo90E2r1DAYBeAgincc3YsLycLFFeyY7zZLGT9hwIVeEURCmr5xImkzJu3Cf2_KjLMIgZwnZ3EQekrJTnAqXxOuWENY970R7Y7uxD20oVqIRhPd3keba3yDHpXymxDCNFMP0Q0nmkkl1AYtb2GGPIbJziFNOHk8H2E9ebQRD2DnI57DCGvyLfQ5JOyOKUK2gMOE-7gAdtn2Bd_ubYxhAjdDwcWewrCUl_jHvoZ4rD2v8CEtoQQ72Z-P0QNvY4Enl3uL7t6_-7r_2Bw-f_i0f3NoHKd6brijkrU9leC9F0xLkEpKIVWNAYT04DzllbJeUD5oqSyjveqZ0u0AtOdbdHvuPeX0Z4EymzEUBzHaCdJSDGOEtJ3QLauUnKnLqZQM3pxyGG3-aygx69hmXdOsaxrRGlrftuj5pX3pRxiuH_6vW8GLC7DF2eiznVwoV6cFY5y2lT07M2-Tsb9yJXdfOqE6Kjr-DyHVjsU</recordid><startdate>198401</startdate><enddate>198401</enddate><creator>Shultz, L.M</creator><creator>Rutledge, J.E</creator><creator>Grodner, R.M</creator><creator>Biede, S.L</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>198401</creationdate><title>Determination of the thermal death time of Vibrio cholerae in blue crabs (Callinectes sapidus) [Crab meat, Louisiana]</title><author>Shultz, L.M ; Rutledge, J.E ; Grodner, R.M ; Biede, S.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-3c1527b15efff4295e5655456c31ee45fecf133192b413d956a21b6b2697de1b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1984</creationdate><topic>Biological and medical sciences</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shultz, L.M</creatorcontrib><creatorcontrib>Rutledge, J.E</creatorcontrib><creatorcontrib>Grodner, R.M</creatorcontrib><creatorcontrib>Biede, S.L</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shultz, L.M</au><au>Rutledge, J.E</au><au>Grodner, R.M</au><au>Biede, S.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of the thermal death time of Vibrio cholerae in blue crabs (Callinectes sapidus) [Crab meat, Louisiana]</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1984-01</date><risdate>1984</risdate><volume>47</volume><issue>1</issue><spage>4</spage><epage>10</epage><pages>4-10</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>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.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>30925646</pmid><doi>10.4315/0362-028X-47.1.4</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 1984-01, Vol.47 (1), p.4-10 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2200784972 |
| source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Biological and medical sciences Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology |
| title | Determination of the thermal death time of Vibrio cholerae in blue crabs (Callinectes sapidus) [Crab meat, Louisiana] |
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