Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish

Abstract

Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored.

Halobacteriovorax isolated from marine water of the Adriatic sea, Italy, as an effective predator of Vibrio parahaemolyticus, non-O1/O139 V. cholerae, V. vulnificus

“…The conventional approach to purification of bivalve fails to reduce vibrios (Croci et al . ; Andrews ) while innovative postharvest treatments are expensive, kill bivalves and do not satisfy those consumers who praise for live bivalves (Mississippi Department of Marine Resources USA ; Baker ). Since it has been widely demonstrated that BALOs cannot grow in eukaryotic cells (Ruby ), they do not represent a specific risk for human safety.…”

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

“…Handling and processing are essential to reduce the risk of V. parahaemolyticus infection because of consuming oysters. The steps involved in handling and processing of oysters are receiving, storing, washing, packaging, and distributing oysters to the customer (Baker, 2016). Incorrect handling and processing can allow initially low concentrations of V. parahaemolyticus to increase and become dangerously high in oysters.…”

“…Mahmoud and Burrage (2009) reported that 5 kGy of irradiation reduced the concentration of V. parahaemolyticus in whole oysters from 7 log MPN/g to a nondetectable (<1 log CFU/g) concentration. Although irradiation effectively reduced the number of V. parahaemolyticus in oysters, the application of this method may only be allowed in some countries with specific requirements (Baker, 2016). Furthermore, the widespread use of this method has been reported to be limited by the small number of irradiation facilities and low consumer acceptance of irradiated oysters (Baker, 2016; Ravindran & Jaiswal, 2019).…”

“…The main challenges with these intervention strategies are the regulations governing their implementation, validation, and verification of implemented intervention as well as access to the facility. In addition, the wide‐scale commercial application of these intervention strategies may be challenged by consumer or market preferences as well as the cost of using these methods, which may not be easily passed on to the customer (Baker, 2016; Kecinski, Messer, Knapp, & Shirazi, 2017).…”

Seafood Processing and Safety

“…Finally, George Baker summarizes and discusses current information on post-harvest processing (PHP) methods to help ensure the safety and quality of bivalve molluscan shellfish. [8]. …”