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Application of High Pressure Processing to Virginia’s Oyster Industry
Flick, George Penn, Stephanie Oey, Mailin Meadows, Bridget
Flick, George
Penn, Stephanie
Oey, Mailin
Meadows, Bridget
Abstract
High pressure processing (HPP) has been shown to be an effective non-thermal processing treatment for shellfish. The consumption of raw oysters has been identified as a potentially serious food safety hazard for both normal and at-risk individuals. HPP can be used to reduce populations of Vibrio spp. in oysters while also releasing the abductor muscle from the shell. The Virginia oyster and quahog clam industries can benefit from the reduced labor needed to shuck the shellfish, an increased shelf life, and the reduced risk of selling a potentially hazardous product. Research indicates that Vibrio spp., fecal coliforms, and aerobic plate counts are all reduced through treatment with HPP. ' Furthermore, the Virginia shellfish industry has responded favorably to the concept of HPP. The Virginia Tech High Pressure Processing Laboratory has been able to educate industry leaders on the concepts and benefits of HPP though conferences, trade shows, and demonstrations.
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2001-01-01
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Fishery Resource Grant Reports, Shellfish processing
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Virginia Institute of Marine Science