High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention

Abstract

Bivalve shellfish readily bioconcentrate pathogenic microbes and substance, such as algal and dinoflagulate toxins, fecal viruses and bacteria, and naturally present vibrio bacteria. High pressure processing (HPP) is currently used as an intervention for Vibrio vulnificus bacteria within molluscan shellfish and its potential to inactivate food-borne viruses and bacteria are discussed. Mechanisms of action of high pressure against bacteria and viruses, as well as how time of pressure application, pressure levels, and pre-pressurization temperature influence inactivation are described. Matrix influences such as ionic strength are noted as important additional considerations. The potential of HPP to influence spoilage and enhance shelf-life of shucked shellfish is also discussed.

A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

“…As a result, viruses cannot multiply in the environment or in foods, so traditional factors used to control bacterial levels in food systems (e.g., acidified pH, reduced temperature, or reduced water activity) are ineffective as barriers to viral hazards (Jaykus, 2000). On the case of viruses, experiments suggest that HHP inactivates viruses through the denaturation of their capsid proteins, which renders them unable to bind to their receptor on the surface of their host cell (Kingsley, 2014 rDNA sequencing.…”

“…This is due to the physiological characteristics related to their nutrition, as they are filter-feeding animals with the capacity to bioaccumulate toxic chemicals and waterborne pathogens, including human intestinal viruses, certain sewage and wastewater bacteria, and bacteria naturally present in estuarine waters. Furthermore, toxins derived from plankton and dinoflagellates present in marine environments may also bioaccumulate in mollusks, leading to serious neurological consequences for seafood consumers (Kingsley, 2014).…”

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

“…Molluscan shellfish freezing efficacy for pathogen reduction is subject to a number of factors associated with the pathogen’s prolonged exposure to their environment and subsequent adaptability to cold temperatures [ 14 , 16 , 20 , 21 ]. Additionally, HHP methods have been very effective in reducing human pathogens in oysters, but vegetative bacteria survive HHP differently and often kills molluscan shellfish [ 2 , 3 , 4 , 12 , 22 , 23 ]. However, HHP facilitates “commercial shucking” by detaching the adductor muscle from its shell in addition to reduction of Vibrio bacteria [ 2 , 4 , 23 ].…”

Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef

“…However, the use of HPP on raw meat products is uncommon due to high-pressure-induced protein denaturation and discoloration [10][11][12][13][14][15]. erefore, it is important to nd ways to stabilize the bright red color (oxymyoglobin) of fresh meat to develop a HPP-based pasteurization techniques for raw ground beef products.…”