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Fish and seafood from Thailand
Pu dong is whole crab, usually sesarmid mangrove crab or rice-field crab, washed clean and soaked in a salt brine or fish sauce. A HACCP study of commercial fermented crab set the brine at 25% salt and boiled it for 20 minutes first. The Thai community standard says to cook it before eating.
| Crabs (sesarmid or rice-field), washed clean | [tcps1334] |
| Salt brine or fish sauce | The HACCP plan uses a saturated salt brine, boiled and held at 25% NaCl[tcps1334][boonprab2023] |
Total time across the recorded steps: 20 min
What changes: In one HACCP plan the salt brine is boiled for 20 minutes
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pu dong is whole crab, usually sesarmid mangrove crab or rice-field crab, washed clean and soaked in a salt brine or fish sauce. A HACCP study of commercial fermented crab set the brine at 25% salt and boiled it for 20 minutes first. The Thai community standard says to cook it before eating. Made in 4 steps over 20 min. The longest step, boil the salt brine, takes 20 min (Boonprab K 2023) and runs at 100 °C (Boonprab K 2023). Salt is 25 % (Boonprab K 2023).
| Main step | 20 minReported[boonprab2023] | Boil the salt brine |
|---|---|---|
| Temperature | 100 °CReported[boonprab2023] | Boil the salt brine |
| Salt | 25 %Reported[boonprab2023] | Soak the crabs in the brine or fish sauce |
Pu dong soaks the crabs in brine or fish sauce, where poo-khem mixes live crabs with dry salt; the Thai community standard for salted crab covers both and names ปูดอง on the label list.
The Thai community standard for salted crab (TCPS 1334-2549) sets total microbes under 1 × 10⁶ colonies per g, no Salmonella in 25 g, S. aureus and V. parahaemolyticus each under 100 per g, coliforms under 20 per g (MPN), yeasts and moulds at most 500 per g, and no parasites, and bans synthetic colours and preservatives. It says the crab should be cooked before eating. A HACCP study set a boiled brine (100 °C, 20 min) and 25% NaCl in the fermenting brine as the critical limits (Boonprab and Donrung 2023). Salting does not make raw crab safe. The CDC says the lung fluke Paragonimus spreads through freshwater crab eaten raw, partly cooked, pickled or salted, and that crab should be cooked to at least 63 °C (145 °F). That applies to rice-field crab going into som tam or chilli dips too.
Hazards the sources name: Salmonella (must be absent in 25 g), Staphylococcus aureus and Vibrio parahaemolyticus (each under 100 colonies per g) under the Thai community standard; Parasites, which must not be found in the product.
Every number is labelled with how it is known. How this atlas is made
