Oyster
(C. Gigas) |
TVC, APC and H2S-producing bacteria |
100, 300, 500 or 800 MPa for 10 min at 20 °C |
Bacterial load was initially reduced at all pressures to levels below the detection limit. |
Cruz-Romero et al. (2008a) Cruz-Romero, M. C., Kerry, J. P., & Kelly, A. L. (2008a). Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, 9(1), 54-61. http://dx.doi.org/10.1016/j.ifset.2007.05.003.
http://dx.doi.org/10.1016/j.ifset.2007....
|
Oyster
(C. Gigas) |
TVC, APC and H2S-producing bacteria |
260, 500 or 800 MPa for 3, 5 or 5 min, respectively, at 20 °C and stored at 2 °C |
TVC, APC and counts of H2S-producing bacteria increased during storage, independently of pressure treatment |
Cruz-Romero et al. (2008c) Cruz-Romero, M., Kelly, A. L., & Kerry, J. P. (2008c). Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage. Innovative Food Science & Emerging Technologies, 9(4), 441-447. http://dx.doi.org/10.1016/j.ifset.2008.04.002.
http://dx.doi.org/10.1016/j.ifset.2008....
|
Oyster
(C. Gigas) |
Inoculated with titer of the MNV-1 stock (2x1011 PFUs/ml).
Plaque Assays and RT-PCR |
200, 300 or 400 MPa for 5 min. |
5-min 400-MPa treatment at 0 °C inactivated MNV-1 within oysters to undetectable levels;
HPP might subtly alter the viral capsid proteins but that the RNA remains protected |
Li et al. (2009) Li, D., Tang, Q., Wang, J., Wang, Y., Zhao, Q., & Xue, C. (2009). Effects of high-pressure processing on murine norovirus-1 in oysters (Crassostrea gigas) in situ. Food Control , 20(11), 992-996.
|
Oyster
(C. Gigas) |
Inoculation of 4-5 log CFU/ml of V. parahaemolyticus.
APC and PPC by the pour-plate method; Total and fecal coliforms; V. parahaemolyticus for MNP method and PCR |
293 MPa for 90,120,150,180 or 210 seg |
293 MPa por 120 seg was capable of 3.52-log reductions of V. parahaemolyticus.
|
Ma & Su (2011) Ma, L., & Su, Y. C. (2011). Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas). International Journal of Food Microbiology, 144(3), 469-474. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.10.037. PMid:21106267.
http://dx.doi.org/10.1016/j.ijfoodmicro...
|
Oyster
(C. Gigas) |
APC and ANPC |
207 to 310 MPa at 0, 1, and 2 min and stored at, 4 °C and evaluated over 27 d. |
Reduction of 2-3 logs with APC and ANPC at reduced level during storage |
He et al. (2002) He, H., Adams, R., Farkas, D., & Morrissey, M. (2002). Use of high‐pressure processing for oyster shucking and shelf‐life extension. Journal of Food Science , 67(2), 640-645. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10652.x.
http://dx.doi.org/10.1111/j.1365-2621.2...
|
Oyster
(commercial) |
Numbers of total aerobic bacterial counts (TABC), presumptive Vibrio spp . counts (PV), and presumptive V. vulnificus counts (PVv); 16S rDNA sequencing. |
- HP -treated (250 at 400MPa for 1 at 3 min);
- QF (quick frozen)
- raw oysters;
Stored for 21 days;
Three sampling were carried: winter, summer and fall. |
Numbers of bacterial flora in HP oysters were reduced in
comparison to the controls (raw oysters), however increased in TABC over time (7,14,21 days) at levels higher than raw oysters in two out of the three samplings (fall and winter). |
Prapaiwong et al. (2009) Prapaiwong, N., Wallace, R. K., & Arias, C. R. (2009). Bacterial loads and microbial composition in high pressure treated oysters during storage. International Journal of Food Microbiology, 131(2-3), 145-150. http://dx.doi.org/10.1016/j.ijfoodmicro.2009.02.014. PMid:19303653.
http://dx.doi.org/10.1016/j.ijfoodmicro...
|
Oyster
(C. virgínica)
|
Counts of V. vulnificus
|
150 MPa/4 min and 200 MPa/1min at -2, 1, 5, 10, 20, 30, 40 and 45 °C. |
Conditions for a 5-log reduction of Vibrio vulnificus: ≥250 MPa; ≤ 4 min at -2 or 1 °C. |
Kural et al. (2008) Kural, A. G., Shearer, A. E., Kingsley, D. H., & Chen, H. (2008). Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters. International Journal of Food Microbiology, 127(1-2), 1-5. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.05.003. PMid:18547664.
http://dx.doi.org/10.1016/j.ijfoodmicro...
|
Oyster
(C. virgínica)
|
Inoculation of the Hepatitis A virus (HAV); Plaque Assays and RT-PCR |
300, 325, 350, 375, and 400 MPa for 1 min at approximately 9 °C |
Reductions of > 1, > 2 and > 3 log10/PFU for 1 min treatments at 350, 375 and 400 MPa at 8, 7 and 10.3 °C, respectively. |
Calci et al. (2005) Calci, K. R., Meade, G. K., Tezloff, R. C., & Kingsley, D. H. (2005). High-pressure inactivation of hepatitis A virus within oysters. Applied and Environmental Microbiology , 71(1), 339-343. http://dx.doi.org/10.1128/AEM.71.1.339-343.2005. PMid:15640207.
http://dx.doi.org/10.1128/AEM.71.1.339-...
|
Oyster
(C. virgínica)
|
Inoculation of the Hepatitis A virus (HAV); Plaque Assays. |
350, 375 and 400 Mpa for 5 min at 17-22 °C; whole-in-shell oysters and shucked oysters. |
2.56 and 2.96 log10 inactivation of HAV, for whole-in-shell oysters and shucked, oysters respectively, after a 400-MPa treatment. |
Kingsley et al. (2009) Kingsley, D. H., Calci, K., Holliman, S., Dancho, B., & Flick, G. (2009). High pressure inactivation of HAV within oysters: comparison of shucked oysters with whole-in-shell meats. Food and Environmental Virology, 1(3-4), 137-140. http://dx.doi.org/10.1007/s12560-009-9018-5.
http://dx.doi.org/10.1007/s12560-009-90...
|
Oyster
(C. virgínica)
|
total Vibrionaceae (MPN), Vibrio parahaemolyticus (MPN), total coliform, faecal coliform and total aerobic bacteria. |
Raw oysters at 600 MPa, in the presence or absence of hot sauce flavouring. |
initially reduced aerobic plate counts by 2 log10 when compared to raw untreated oysters and bacterial counts remained low over the 8 days of refrigerated storage |
Kingsley et al. (2015) Kingsley, D. H., Duncan, S. E., Granata, L. A., Salinas-Jones, A., Flick, G. J. Jr., Bourne, D. M., & Fernandez-Plotka, V. C. (2015). High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica). International Journal of Food Science & Technology, 50(9), 2013-2021. http://dx.doi.org/10.1111/ijfs.12852.
http://dx.doi.org/10.1111/ijfs.12852 ...
|
Oyster
(C. virgínica)
|
Inoculation of 7-8 log MPN/g of V. parahaemolyticus
and V. vulnificus
|
225 MPa, 250 Mpa, 275 MPa and 300 MPa for 2 min.
Stored at: 21 °C/5h; 35 °C/5h; 4 °C/1day; 4 °C/2 days; 10 °C/1day and -18 °C/2 weeks |
HHP at 300 MPa/2 min achieved a > 5-log MPN/g reduction of V. parahaemolyticus, completely inactivating V. vulnificus; HHP at 200 MPa/2 min/-18 °C for 7days- completely inactivating V. parahaemolyticus
|
Ye et al. (2013) Ye, M., Huang, Y., Gurtler, J. B., Niemira, B. A., Sites, J. E., & Chen, H. (2013). Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters. International Journal of Food Microbiology, 163(2-3), 146-152. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.02.019. PMid:23545264.
http://dx.doi.org/10.1016/j.ijfoodmicro...
|
| Scallop (Argopecten irradians) |
Total coliforms for MPN and APC methods |
150 to 400 MPa for 0, 2 and 3 min. |
Level of 200MPa for 3 min produced reductions in the ACP and coliform to undetectable levels. |
Yi et al. (2013) Yi, J., Xu, Q., Hu, X., Dong, P., Liao, X., & Zhang, Y. (2013). Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies , 18, 57-64. http://dx.doi.org/10.1016/j.ifset.2013.02.010.
http://dx.doi.org/10.1016/j.ifset.2013....
|
Scallop
(A. irradians) |
APC method |
400MPa+1 pulse of 10 min; 400MPa+2 pulse of 5 min; 200MPa+1 pulse of 10 min; 200MPa+2 pulse of 5 min; |
All UHP treatments reduced the initial load in total plate count of microorganisms to <10 cfu/g. |
Pérez-Won et al. (2005) Pérez-Won, M., Tabilo-Munizaga, G., & Barbosa-Cánovas, G. V. (2005). Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles. Food Science & Technology International, 11(6), 477-484. http://dx.doi.org/10.1177/1082013205060761.
http://dx.doi.org/10.1177/1082013205060...
|
Clams
(M. mercanaria) |
Inoculation of 7 log CFU/g of a cocktail of V. parahaemolyticus |
Pressure levels 250 to 552 MPa for hold times ranging between 2 and 6 min. |
450 MPa for 4 min and 350 MPa for 6 min reduced the initial concentration of V. parahaemolyticus to a nondetectable level (<101 CFU/g), achieving >5 log reductions. |
Mootian et al. (2013) Mootian, G. K., Flimlin, G. E., Karwe, M. V., & Schaffner, D. W. (2013). Inactivation of vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by High Hydrostatic Pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat. Journal of Food Science, 78(2), E251-E257. http://dx.doi.org/10.1111/1750-3841.12014. PMid:23324022.
http://dx.doi.org/10.1111/1750-3841.120...
|
Abalone
(Haliotis rufescens) |
APC method |
100 or 300 MPa for 5 or 10 min and control |
The pressure level of 300MPa per 5 or 1m min extended the shelf life from 14 days to 35 days. However it was not enough to reach the stationary phase. |
Hughes et al. (2016) Hughes, B. H., Perkins, L. B., Yang, T. C., & Skonberg, D. I. (2016). Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). Food Chemistry, 194, 487-494. http://dx.doi.org/10.1016/j.foodchem.2015.07.144. PMid:26471583.
http://dx.doi.org/10.1016/j.foodchem.20...
|
