Original Papers

Food and Environmental Virology

, 1:137

First online:

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

  • David H. KingsleyAffiliated withU.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W. W. Baker Center, Delaware State University Email author 
  • , Kevin CalciAffiliated withGulf Coast Seafood Laboratory, US Food and Drug Administration
  • , Sheila HollimanAffiliated withDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University
  • , Brooke DanchoAffiliated withU.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W. W. Baker Center, Delaware State University
  • , George FlickAffiliated withDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University

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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

HAV High pressure Shell oysters