Effect of high-pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters

被引:53
作者
Calik, H
Morrissey, MT
Reno, PW
An, H
机构
[1] Oregon State Univ, Dept Food Sci & Technol, Seafood Lab, Astoria, OR 97103 USA
[2] Oregon State Univ, Hatfield Marine Sci Ctr, Dept Microbiol, Newport, OR 97365 USA
[3] Auburn Univ, Dept Nutr & Food Sci, Auburn, AL 36849 USA
关键词
high pressure; oysters; Vibrio parahaemolyticus; microbial reduction;
D O I
10.1111/j.1365-2621.2002.tb10313.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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.
引用
收藏
页码:1506 / 1510
页数:5
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