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United States Department of Agriculture

Agricultural Research Service

Title: High Hydrostatic Pressure Processing: a Potential Solution for Shellfish-Borne Viruses

Author
item Kingsley, David

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 15, 2003
Publication Date: November 9, 2003
Citation: KINGSLEY, D.H. HIGH HYDROSTATIC PRESSURE PROCESSING: A POTENTIAL SOLUTION FOR SHELLFISH-BORNE VIRUSES. MEETING ABSTRACT. 2003. p. 65-74.

Technical Abstract: Molluscan shellfish bioconcentrate enteric viruses from human wastes that are present in the growing waters. Consequently, the consumption of raw shellfish poses considerable risk for contracting illnesses associated with these viruses. High hydrostatic pressure is a new nonthermal sanitizing process which inactivates vegetative bacteria in some foods, while retaining the raw flavor and character. Used commercially for oysters to control Vibrio vulnificus, this technology has been investigated for its potential to inactivate enteric viral pathogens. Results indicate that high hydrostatic pressure will inactivate hepatitis A virus within oyster meats at pressure ranges which do not adversely affect shellfish taste. However, ongoing experiments indicate that high hydrostatic pressure may be of limited effectiveness against some other picornaviruses such as Aichi virus, coxsackieviruses, and parechovirus. Thus, while high pressure processing is effective against HAV and perhaps noroviruses, it will not be effective against all types of viruses which could contaminate shellfish.

Last Modified: 9/21/2014
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