{'fraction_non_alphanumeric': 0.06435006435006435, 'fraction_numerical': 0.08494208494208494, 'mean_word_length': 3.7439024390243905, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Determination of the Thermal Death Time of Vibrio cholerae in Blue Crabs ( Callinectes sapidus ).

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 106 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.