High pressure processing of shellfish: A review of microbiological and other quality aspects

Murchie, Laura; Cruz-Romero, Malco C.; Kerry, Joseph P.; Linton, Mark; Patterson, Margaret F.; Smiddy, Mary; Kelly, Alan L.

doi:10.1016/j.ifset.2005.04.001

Cited by 219 publications

(173 citation statements)

References 96 publications

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“…and spoilage bacteria in oysters (8)(9)(10). This nonthermal process has made a revolutionary change in the oyster-shucking process and has been shown to dramatically improve the appearance, storability, texture, flavor, and yield of treated oysters (11,12). HHP has also been identified as a potential means of inactivating viral pathogens, such as hepatitis A virus and NoV surrogates, within raw shellfish (13)(14)(15)(16).…”

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confidence: 99%

Inactivation of Human Norovirus in Contaminated Oysters and Clams by High Hydrostatic Pressure

Kingsley

et al. 2014

Appl Environ Microbiol

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cHuman norovirus (NoV) is the most frequent causative agent of food-borne disease associated with shellfish consumption. In this study, the effect of high hydrostatic pressure (HHP) on inactivation of NoV was determined. Genogroup I.1 (GI.1) or genogroup II.4 (GII.4) NoV was inoculated into oyster homogenates and treated at 300 to 600 MPa at 25, 6, and 1°C for 5 min. After HHP, samples were treated with RNase and viral particles were extracted with porcine gastric mucin (PGM)-conjugated magnetic beads (PGM-MBs). Viral RNA was then quantified by real-time reverse transcription (RT)-PCR. Since PGM contains histoblood group-like antigens, which can act as receptors for NoV, deficiency for binding to PGM is an indication of loss of infectivity of NoV. After binding to PGM-MBs, RT-PCR-detectable NoV RNA in oysters was reduced by 0.4 to >4 log 10 by HHP at 300 to 600 MPa. The GI.1 NoV was more resistant to HHP than the GII.4 NoV (P < 0.05). HHP at lower temperatures significantly enhanced the inactivation of NoV in oysters (P < 0.05). Pressure treatment was also conducted for clam homogenates. Treatment at 450 MPa at 1°C achieved a >4 log 10 reduction of GI.1 NoV in both oyster and clam homogenates. It is therefore concluded that HHP could be applied as a potential intervention for inactivating NoV in raw shellfish. The method of pretreatment of samples with RNase, extraction of viral particles using PGM-MB binding, and quantification of viral RNA using RT-PCR can be explored as a practical means of distinguishing between infectious and noninfectious NoV.

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confidence: 99%

Inactivation of Human Norovirus in Contaminated Oysters and Clams by High Hydrostatic Pressure

Kingsley

et al. 2014

Appl Environ Microbiol

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confidence: 99%

“…In general, HPP has been shown to maintain the appearance, flavor, nutritional quality, and texture of raw shellfish (37,43). HPP also serves a practical application by facilitating the shellfish shucking process by separating the meat from the shell and has been demonstrated to extend refrigerated shelf life (14,19,43). HPP has also been identified recently as a potential means for inactivating parasitic and viral pathogens such as Cryptosporidium parvum oocysts (12), hepatitis A virus, and HuNoV surrogates within raw shellfish (9,22,25,54).…”

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Randomized, Double-Blinded Clinical Trial for Human Norovirus Inactivation in Oysters by High Hydrostatic Pressure Processing

León

Kingsley

Montes

et al. 2011

Appl Environ Microbiol

146

133

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Contamination of oysters with human noroviruses (HuNoV) constitutes a human health risk and may lead to severe economic losses in the shellfish industry. There is a need to identify a technology that can inactivate HuNoV in oysters. In this study, we conducted a randomized, double-blinded clinical trial to assess the effect of high hydrostatic pressure processing (HPP) on Norwalk virus (HuNoV genogroup I.1) inactivation in virus-seeded oysters ingested by subjects. Forty-four healthy, positive-secretor adults were divided into three study phases. Subjects in each phase were randomized into control and intervention groups. Subjects received Norwalk virus (8FIIb, 1.0 ؋ 10 4 genomic equivalent copies) in artificially seeded oysters with or without HPP treatment (400 MPa at 25°C, 600 MPa at 6°C, or 400 MPa at 6°C for 5 min). HPP at 600 MPa, but not 400 MPa (at 6°or 25°C), completely inactivated HuNoV in seeded oysters and resulted in no HuNoV infection among these subjects, as determined by reverse transcription-PCR detection of HuNoV RNA in subjects' stool or vomitus samples. Interestingly, a white blood cell (granulocyte) shift was identified in 92% of the infected subjects and was significantly associated with infection (P ‫؍‬ 0.0014). In summary, these data suggest that HPP is effective at inactivating HuNoV in contaminated whole oysters and suggest a potential intervention to inactivate infectious HuNoV in oysters for the commercial shellfish industry.

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“…Abalone and other valuable shellfish can be used to freeze by liquid quick-freezing machine [5]. The high pressure processing technology has gradually been used a number of companies at precooking shellfish in the USA [6]. Development and research of shellfish food processing machine have a very broad prospects.…”

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confidence: 99%

Analysis of Solid-Liquid Two-Phase Flow Field for Shellfish Precooking Processing Machine

Zhang¹

2017

IJMEA

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Abstract:A new type of shellfish precooking processing machine is designed. The corresponding three-dimensional solid model are constructed by use of SOLWORKS. It also introduces basic structure and working principle of shellfish precooking machine. Solid-liquid two-phase flow field for shellfish precooking processing machine is simulated by ANSYS FLUENT 15.0, which simulated the distribution of liquid flow and volume fraction of solid in the pot. The reasons of flow field distribution and the solid particle volume fraction of the liquid phase flow in the vertical and horizontal planes were analyzed under different mixing speeds. The results show that the solid-liquid two-phase flow field distribution is reasonable and turbulent region can be formed in the pot. The distribution of flow field and the texture properties of abalone were compared at three different speeds, and the more reasonable mixing speed was determined. The results of the analysis provide references for the optimization of mixer in the future.

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High pressure processing of shellfish: A review of microbiological and other quality aspects

Cited by 219 publications

References 96 publications

Inactivation of Human Norovirus in Contaminated Oysters and Clams by High Hydrostatic Pressure

Inactivation of Human Norovirus in Contaminated Oysters and Clams by High Hydrostatic Pressure

Randomized, Double-Blinded Clinical Trial for Human Norovirus Inactivation in Oysters by High Hydrostatic Pressure Processing

Analysis of Solid-Liquid Two-Phase Flow Field for Shellfish Precooking Processing Machine

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