High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention

Foods

David H. Kingsley¹ 

[1] Food Safety and Intervention Technologies Research Unit, Agricultural Research Service,U.S. Department of Agriculture, James W.W. Baker Center, Delaware State University,Dover, DE 19901, USA;

关键词: seafood safety;    high pressure processing;    bivalve shellfish;   

DOI  :  10.3390/foods3020336

来源: DOAJ

【 摘 要 】

Bivalve shellfish readily bioconcentrate pathogenic microbes and substance, such as algal and dinoflagulate toxins, fecal viruses and bacteria, and naturally present vibrio bacteria. High pressure processing (HPP) is currently used as an interventionfor Vibrio vulnificus bacteria within molluscan shellfish and its potential to inactivatefood-borne viruses and bacteria are discussed. Mechanisms of action of high pressure against bacteria and viruses, as well as how time of pressure application, pressure levels, and pre-pressurization temperature influence inactivation are described. Matrix influences such as ionic strength are noted as important additional considerations. The potential of HPP to influence spoilage and enhance shelf-life of shucked shellfish is also discussed.

【 授权许可】

Unknown