Effect of High-Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters |
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| Authors: | H. Calik M.T. Morrissey P.W. Reno H. An |
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| Affiliation: | Authors Calik and Morrissey are with the Dept. of Food Science and Technology, Oregon State Univ., Seafood Laboratory, 2001 Marine Drive, Room 253, Astoria, OR 97103. Author Reno is with the Dept. of Microbiology at Oregon State Univ., Hatfield Marine Science Center, 2030 Marine Science Drive, Newport, OR 97365. Author An is with the Dept. of Nutrition and Food Science, Auburn Univ., 362 Spidle Hall, AL 36849–5605. Direct inquiries to author Morrissey (E-mail: ). |
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| Abstract: | Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp‐inoculated live Pacific oysters (Crassostrea gigas) were subjected to high‐pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on time and pressure. Optimum conditions for reducing Vp in pure culture and oysters to nondetectable levels were achieved at 345 MPa for 30 and 90 s, respectively. Resistance variations were detected between Vp in pure culture and in oysters. HPP proved to be an efficient means of reducing Vp in oysters. |
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| Keywords: | high pressure oysters Vibrio parahaemolyticus microbial reduction |
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