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Foods 2014, 3(2), 336-350; doi:10.3390/foods3020336

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

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
USDA is an equal opportunity provider and employer. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture.
Received: 8 April 2014 / Revised: 30 April 2014 / Accepted: 20 May 2014 / Published: 11 June 2014
(This article belongs to the Special Issue High Pressure Processing of Foods)
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Abstract

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 intervention for Vibrio vulnificus bacteria within molluscan shellfish and its potential to inactivate food-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. View Full-Text
Keywords: seafood safety; high pressure processing; bivalve shellfish seafood safety; high pressure processing; bivalve shellfish
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Kingsley, D.H. High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention. Foods 2014, 3, 336-350.

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