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Title: MITIGATION OF HAV IN SHUCKED OYSTERS USING HIGH HYDROSTATIC PRESSURE TREATMENT

Author
item CALCI, KEVIN - FDA/GCSL
item Kingsley, David
item REDDY, RUKMA - FDA/NCFST

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/1/2003
Publication Date: 8/10/2003
Citation: CALCI, K.R., KINGSLEY, D.H., REDDY, R.N. MITIGATION OF HAV IN SHUCKED OYSTERS USING HIGH HYDROSTATIC PRESSURE TREATMENT. MEETING ABSTRACT. 2003. P275.

Interpretive Summary:

Technical Abstract: Viruses were epidemiologically-linked to more than half of the 2,100 illnesses due to the consumption of raw or partially cooked shellfish in the United States from 1991 to 1998. The majority of the implicated shellfish were traced back to growing areas in approved status which were thought to have become contaminated by illegal overboard discharges of human waste or failures of proximal wastewater treatment facilities. In this study, the inactivation of hepatitis A virus (HAV) by high hydrostatic pressure was evaluated within oysters (Crassostrea virginica) that were allowed to accumulate the virus in a flow-through seawater system. Oysters were shucked and meats packaged in plastic pouches before pressure processing. Log10 reductions of HAV during a 1-min interval of high-pressure treatment were 1.72, 3.07, >3.07, and >3.07 at 350, 400, 450, and 500 MPa, respectively. Inactivation of 3 logs of HAV within whole oysters would require pressure ranges that are higher than currently used in commercial processing of shellstock oysters for reducing Vibrio sp. or for facilitating shucking.