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Murchie, LW,Cruz-Romero, M,Kerry, JP,Linton, M,Patterson, MF,Smiddy, M,Kelly, AL
2005
May
High pressure processing of shellfish: A review of microbiological and other quality aspects
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high pressure processing shellfish oysters Vibrio viruses inactivation HIGH HYDROSTATIC-PRESSURE PHOSPHATE-BUFFERED SALINE PRAWNS PENAEUS-JAPONICUS SHELF-LIFE EXTENSION LISTERIA-MONOCYTOGENES FOODBORNE PATHOGENS ESCHERICHIA-COLI MOSAIC-VIRUS SENSITIVE STRAINS ENVELOPED VIRUSES
Many commercially important shellfish are filter feeders and, as a consequence, concentrate microbes from, the surrounding waters. Shellfish may be relayed or depurated to reduce the level of microbial contamination, but the efficiency of these purification practices, particularly in relation to viruses and indigenous marine bacteria, is questionable. Therefore additional processing is necessary to ensure the safety of shellfish for human consumption. In recent years high pressure (HP) processing has been investigated as an alternative method for food preservation. HP technology allows inactivation of microorganisms while maintaining sensory and nutritional properties of foods. Currently, HP processing has several commercial food applications, including oysters. As well as enhancing safety and extending shelf-life, HP treatment has the additional advantage of shucking or opening shellfish, making this technology particularly beneficial to the shellfish processing industry and consumers alike. (c) 2005 Elsevier Ltd. All rights reserved.
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DOI 10.1016/j.ifset.2005.04.001
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