Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

“…It also can be related with the acidity and the harsh conditions of low pH of pomegranate juice, which can increase the lethality of HHP treatment (Bayindirli et al, 2006;Bull et al, 2004;Garcia-Graells, Hauben, & Michiels, 1998). The effect of refrigerated storage should also be considered, given that HHP treatment appear to delay the onset of the microbial growth phase during refrigerated storage (Briones et al, 2010;Cruz-Romero, Kerry, & Kelly, 2008). TA and TSS) in the mixtures and control pomegranate juices (pH = 3.60 ± 0.25, TA= 0.34 ± 0.09 and TSS= 16.99 ± 0.11).…”

Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment

“…In some cases, chemical changes such as auto-oxidation or enzymatic hydrolysis of the lipid fraction may result in off-flavors, while in other cases, tissue enzyme activity can lead to unacceptable softening of the seafood. However, the spoilage of fresh fish is usually due to microbes that are found on the outer surfaces (skin and gills) and in the intestines of live and newly caught fish (Cruz-Romero, Kerry, & Kelly, 2008).…”

“…An example is high hydrostatic pressure (HHP) technology, which has been identified as a method for inactivating microorganisms (Patterson, 2005). In contrast to conventional heat treatment, the main advantage of HHP is that this technology generally inactivates microorganisms and enzymes at ambient or low temperatures, without changing most of the organoleptic and nutrient characteristics of the product (Cruz-Romero et al, 2008;Mckenna, Nanke, & Olson, 2003).…”

Effects of Microbial and Heavy Metal Contaminants on Environmental/Ecological Health and Revitalization of Coastal Ecosystems in Delaware Bay

“…As filter feeders, oysters ingest bacteria along with their food source, phytoplankton, from their habitat (Oregon Health Authority, 2016). A consequence of filter feeding can be the accumulation of microorganisms which cannot always be removed by purification (Pérez-Mateos et al, 2002), thus concentrating pathogenic bacteria and viruses from polluted water (Cruz-Romero et al, 2008). Raw oysters are not recommended for human consumption during the warm summer months because as filter-feeders, they intake and store more bacteria in their bodies (Taylor, 2013;FDA, 2015), and are known to cause serious health conditions due to the bioaccumulation of these contaminants.…”