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High pressure makes oysters safer to eat


DOVER, DE – We’re all under pressure these days, but researchers at the US Department of Agriculture’s Agricultural Research Service (USDA ARS) at Delaware State University are taking high pressure processing (HPP) of shellfish to a new level. These specialists, along with collaborators from Virginia Tech and Emory University, have been able to inactivate pathogenic viruses contaminating fresh oysters with HPP technology.

The results of their work were published in an August 2011 paper in the Journal of Applied and Environmental Microbiology. The manuscript describes how human volunteers were protected from infection after being fed oysters treated by HPP that were inoculated with the highly pathogenic human norovirus (HuNoV).

Read the rest and much, much more in Issue 4, 2011 of Fish Farming News.  Download now for immediate access and keep the .pdf for future reference.

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