Food and Environmental Virology

, 1:137

High Pressure Inactivation of HAV Within Oysters: Comparison of Shucked Oysters with Whole-In-Shell Meats

  • David H. Kingsley
  • Kevin Calci
  • Sheila Holliman
  • Brooke Dancho
  • George Flick
Original Papers

DOI: 10.1007/s12560-009-9018-5

Cite this article as:
Kingsley, D.H., Calci, K., Holliman, S. et al. Food Environ Virol (2009) 1: 137. doi:10.1007/s12560-009-9018-5

Abstract

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.

Keywords

HAVHigh pressureShell oysters

Copyright information

© Springer Science + Business Media, LLC 2009

Authors and Affiliations

  • David H. Kingsley
    • 1
  • Kevin Calci
    • 2
  • Sheila Holliman
    • 3
  • Brooke Dancho
    • 1
  • George Flick
    • 3
  1. 1.U.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research UnitJames W. W. Baker Center, Delaware State UniversityDoverUSA
  2. 2.Gulf Coast Seafood LaboratoryUS Food and Drug AdministrationDauphin IslandUSA
  3. 3.Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgUSA