Thanks to Prudence Caswell-Reno who conducted the inoculation of the oysters at Hatfield Marine Science Center in Newport, OR 97365. This research was sponsored by grant nr NA76RG0476 (project nr R/SF-22-NSI-TEC) from the National Oceanic and Atmospheric Administration to the Oregon State Univ. Sea Grant College Program and by appropriations made by the Oregon State Legislature. The views expressed herein are those of the authors and do not necessarily reflect the views of NOAA or any of its sub-agencies.
Effect of High-Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 4, pages 1506–1510, May 2002
How to Cite
Calik, H., Morrissey, M.T., Reno, P.W. and An, H. (2002), Effect of High-Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters. Journal of Food Science, 67: 1506–1510. doi: 10.1111/j.1365-2621.2002.tb10313.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20010245, Submitted 5/15/01, Accepted 12/10/01, Received 3/11/02
- high pressure;
- Vibrio parahaemolyticus;
- microbial reduction
Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high-pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on time and pressure. Optimum conditions for reducing Vp in pure culture and oysters to nondetectable levels were achieved at 345 MPa for 30 and 90 s, respectively. Resistance variations were detected between Vp in pure culture and in oysters. HPP proved to be an efficient means of reducing Vp in oysters.