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

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

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...

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Bibliographic Details
Main Author: David H. Kingsley
Format: Article
Language:English
Published: MDPI AG 2014-06-01
Series:Foods
Subjects:
seafood safety
high pressure processing
bivalve shellfish
Online Access:http://www.mdpi.com/2304-8158/3/2/336
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spelling doaj-b332d08a3f99440f9fa9c528ff941e6b2020-11-24T20:52:25ZengMDPI AGFoods2304-81582014-06-013233635010.3390/foods3020336foods3020336High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus InterventionDavid H. Kingsley0Food 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, USABivalve 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.http://www.mdpi.com/2304-8158/3/2/336seafood safetyhigh pressure processingbivalve shellfish
collection DOAJ
language English
format Article
sources DOAJ
author David H. Kingsley
spellingShingle David H. Kingsley
High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention
Foods
seafood safety
high pressure processing
bivalve shellfish
author_facet David H. Kingsley
author_sort David H. Kingsley
title High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention
title_short High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention
title_full High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention
title_fullStr High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention
title_full_unstemmed High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention
title_sort high pressure processing of bivalve shellfish and hpp’s use as a virus intervention
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2014-06-01
description 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.
topic seafood safety
high pressure processing
bivalve shellfish
url http://www.mdpi.com/2304-8158/3/2/336
work_keys_str_mv AT davidhkingsley highpressureprocessingofbivalveshellfishandhppsuseasavirusintervention
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