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

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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.

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Authors and 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

    David H. Kingsley & Brooke Dancho

  2. Gulf Coast Seafood Laboratory, US Food and Drug Administration, Dauphin Island, AL, 36528, USA

    Kevin Calci

  3. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061, USA

    Sheila Holliman & George Flick

Authors
  1. David H. Kingsley
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  2. Kevin Calci
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  3. Sheila Holliman
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  4. Brooke Dancho
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  5. George Flick
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Corresponding author

Correspondence to David H. Kingsley.

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Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture.

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Kingsley, D.H., Calci, K., Holliman, S. et al. High Pressure Inactivation of HAV Within Oysters: Comparison of Shucked Oysters with Whole-In-Shell Meats. Food Environ Virol 1, 137–140 (2009). https://doi.org/10.1007/s12560-009-9018-5

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  • DOI: https://doi.org/10.1007/s12560-009-9018-5

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