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Foods 2016, 5(2), 29; doi:10.3390/foods5020029

Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish

University of Florida, 104 Aquatic Food Products Laboratory, Gainesville, FL 32611-0370, USA
Academic Editor: Michael Jahncke
Received: 4 March 2016 / Revised: 1 April 2016 / Accepted: 7 April 2016 / Published: 18 April 2016
(This article belongs to the Special Issue Seafood Processing and Safety)
View Full-Text   |   Download PDF [658 KB, uploaded 18 April 2016]   |  

Abstract

Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored. View Full-Text
Keywords: PHP; food; safety; molluscan; shellfish; Vibrio; virus; irradiation; post-harvest; pasteurization PHP; food; safety; molluscan; shellfish; Vibrio; virus; irradiation; post-harvest; pasteurization
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Baker, G.L. Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish. Foods 2016, 5, 29.

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