High Pressure Inactivation of HAV Within Oysters: Comparison of Shucked Oysters with Whole-In-Shell Meats
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High pressure inactivation of hepatitis A virus (HAV) within oysters bioaccumulated under simulated natural conditions to levels >105 PFU/oyster has been evaluated. Five minute treatments at 20°C were administered at 350, 375, and 400 MegaPascals (MPa). Shucked and whole-in-shell oysters were directly compared to determine if there were any differences in inactivation levels. For whole-in-shell oysters and shucked oysters, average values obtained were 2.56 and 2.96 log10 inactivation of HAV, respectively, after a 400-MPa treatment. Results indicate that there is no significant inactivation difference (P = 0.05) between inactivation for whole-in-shell oysters as compared to shucked oysters observed for all pressure treatments. This study indicates that commercial high pressure processing applied to whole-in-shell oysters will be capable of inactivating HAV pathogens.
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- High Pressure Inactivation of HAV Within Oysters: Comparison of Shucked Oysters with Whole-In-Shell Meats
Food and Environmental Virology
Volume 1, Issue 3-4 , pp 137-140
- Cover Date
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- Online ISSN
- Springer US
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- High pressure
- Shell oysters
- Author Affiliations
- 1. U.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W. W. Baker Center, Delaware State University, Dover, DE, 19901, USA
- 2. Gulf Coast Seafood Laboratory, US Food and Drug Administration, Dauphin Island, AL, 36528, USA
- 3. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061, USA