Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate

Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta)

“…It has been commercially applied for the processing of oysters and shrimps due to the advantages it offers in terms of improving safety, easily shucking, reducing labor cost, and increasing yield (Kural and Chen ; Ye and others ; Yi and others ). Recently, studies concerning HHP have focused on its effects on microorganism inactivation ( Escherichia coli , Vibrio parahaemolyticus , Vibrio vulnificus , and so on), physicochemical characteristics (proximate composition, color, pH, conductivity, lipid oxidation, and so on), functional compounds, and protein denaturation when used in the processing of shrimps, oysters, squids, hard clam, and other seafood (Ma and Su ; Narwankar and others ; Ye and others , ; Mootian and others ; Yi and others ; Phuvasate and Su ; Gómez‐Estaca and others ; Kaur and others 2016; Yue and others ). However, there was limited research focused on the effect of HHP on the adductor muscle and physical quality of the razor clam (Cao ; Lu and others ).…”

Inactivation ofVibriosp. in pure cultures and mussel homogenates using high hydrostatic pressure

“…Therefore, the temperature of >20°C should be applied to increase the sensitivity of V. parahaemolyticus to pressure. On the other hand, other studies found that combinations of HHP and mild heat treat (40-50°C) or low temperature (1Á5-5°C) could enhanced the inactivation of V. parahaemolyticus and V. vulnificus (Ye et al 2012;Phuvasate and Su 2015).…”

“…On the other hand, other studies found that combinations of HHP and mild heat treat (40–50°C) or low temperature (1·5–5°C) could enhanced the inactivation of V. parahaemolyticus and V. vulnificus (Ye et al . ; Phuvasate and Su ).…”

“…Cook (2003) found that the O3:K6 serotype of V. parahaemolyticus was more resistant to pressure than other V. parahaemolyticus serotypes. The effectiveness of HHP in inactivating Vibrio can be affected by the processing temperature Ye et al 2012;Phuvasate and Su 2015). In our study, all trials were performed at 25°C.…”

A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

“…HHP processing, alone or alongside other methods, has been investigated as a way to reduce pathogenic microorganism contamination in bivalve mollusks, mainly concerning Vibrio parahaemolyticus and Vibrio vulnificus. On addition, it is used to reduce spoilage burdens and, thus, extend seafood shelf life (He et al, 2002;Hughes et al, 2016;Mootian et al, 2013;Phuvasate & Su, 2015;Ye et al, 2012Ye et al, , 2013). On addition, reports of the potential use of HHP against hepatitis A virus and calicivirus are also found in the literature (Calci et al, 2005).…”