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United States Department of Agriculture

Agricultural Research Service

Research Project: PATHOGEN DETECTION AND INTERVENTION METHODS FOR SHELLFISH

Location: Food Safety and Intervention Technologies

Title: High pressure processing of bivalve shellfish and HPP's potential use as a virus intervention

Author
item Kingsley, David

Submitted to: Review Article
Publication Type: Review Article
Publication Acceptance Date: May 20, 2014
Publication Date: June 11, 2014
Citation: Kingsley, D.H. 2014. High pressure processing of bivalve shellfish and HPP's potential use as a virus intervention. Review Article. DOI:10.3390/foods3020336.

Technical 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.

Last Modified: 11/23/2014
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