Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters
ABSTRACT 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...
Published in: | Journal of Food Science |
---|---|
Main Authors: | , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2002
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2002.tb10313.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10313.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10313.x/fullpdf |
id |
crwiley:10.1111/j.1365-2621.2002.tb10313.x |
---|---|
record_format |
openpolar |
spelling |
crwiley:10.1111/j.1365-2621.2002.tb10313.x 2024-06-02T08:05:36+00:00 Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters Calik, H. Morrissey, M.T. Reno, P.W. An, H. 2002 http://dx.doi.org/10.1111/j.1365-2621.2002.tb10313.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10313.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10313.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 67, issue 4, page 1506-1510 ISSN 0022-1147 1750-3841 journal-article 2002 crwiley https://doi.org/10.1111/j.1365-2621.2002.tb10313.x 2024-05-03T10:45:32Z ABSTRACT 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. Article in Journal/Newspaper Crassostrea gigas Wiley Online Library Pacific Journal of Food Science 67 4 1506 1510 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT 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. |
format |
Article in Journal/Newspaper |
author |
Calik, H. Morrissey, M.T. Reno, P.W. An, H. |
spellingShingle |
Calik, H. Morrissey, M.T. Reno, P.W. An, H. Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters |
author_facet |
Calik, H. Morrissey, M.T. Reno, P.W. An, H. |
author_sort |
Calik, H. |
title |
Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters |
title_short |
Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters |
title_full |
Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters |
title_fullStr |
Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters |
title_full_unstemmed |
Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters |
title_sort |
effect of high‐pressure processing on vibrio parahaemolyticus strains in pure culture and pacific oysters |
publisher |
Wiley |
publishDate |
2002 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10313.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10313.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10313.x/fullpdf |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Journal of Food Science volume 67, issue 4, page 1506-1510 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2002.tb10313.x |
container_title |
Journal of Food Science |
container_volume |
67 |
container_issue |
4 |
container_start_page |
1506 |
op_container_end_page |
1510 |
_version_ |
1800750456728715264 |