While all seafood has the potential of being associated with foodborne illness, Louisiana blue crabs (Callinectes sapidus) are exposed to Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes and Salmonella species in the estuarine habitat. This study was designed to determine the least amount of time and temperature needed to reduce or eliminate each of the aforementioned bacteria from a single Louisiana blue crab with either boiling or steaming heat treatments. Once the single crab heat treatment studies were completed, the bacteria that showed the greatest thermal resistance, Listeria monocytogenes, and the bacteria most associated with foodborne illness in Louisiana blue crabs, Vibrio parahaemolyticus were inoculated into a serving size of crabs and subjected to heat treatments. The results were based on the amount of bacterial log reduction of each heat treatment time point. Results of the heat treatment experiments were: boil one crab four minutes and cool one additional minute for an internal temperature of at least 79.5° C and a total cooking time of five minutes; steam one crab for five minutes cool two additional minutes for an internal temperature of at least 57° C and a total cooking time of seven minutes; boil four crabs for 10 minutes and cool five additional minutes for an internal temperature of at least 85° C and a total cooking time of 15 minutes; steam four crabs for 15 minutes and cool five additional minutes to reach an internal temperature of at least 85° C with a total cooking time of 20 minutes.
| Identifer | oai:union.ndltd.org:LSU/oai:etd.lsu.edu:etd-11182010-130411 |
| Date | 18 November 2010 |
| Creators | Hazard, Nicole Watson |
| Contributors | Ge, Beilei, Lampila, Lucina E., Janes, Marlene E. |
| Publisher | LSU |
| Source Sets | Louisiana State University |
| Language | English |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.lsu.edu/docs/available/etd-11182010-130411/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached herein a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to LSU or its agents the non-exclusive license to archive and make accessible, under the conditions specified below and in appropriate University policies, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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