Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2016 Apr 18;5(2):29.
doi: 10.3390/foods5020029.

Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish

George L Baker  1
Affiliations
Review

Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish

George L Baker. Foods. .

Abstract

Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored.

Keywords: PHP; Vibrio; food; irradiation; molluscan; pasteurization; post-harvest; safety; shellfish; virus.

PubMed Disclaimer

Conflict of interest statement

The author declares no conflict of interest.

Figures

Figure 1
Figure 1
Number of Vibrio parahaemolyticus illnesses by week of illness onset [33].
See this image and copyright information in PMC

References

    1. Food and Drug Administration (FDA) National Shellfish Sanitation Program (NSSP) Guide for the Control of Molluscan Shellfish (2013 Revision) [(accessed on 11 November 2015)]; Available online: http://www.fda.gov/Food/GuidanceRegulation/FederalStateFoodPrograms/ucm2....
    1. Kural A.G., Chen H. Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment. Int. J. Food Microbiol. 2008;122:180–187. doi: 10.1016/j.ijfoodmicro.2007.11.074. - DOI - PubMed
    1. Wright A.C., Danyluk M.D., Otwell W.S. Pathogens in raw foods: What the salad bar can learn from the raw bar. Curr. Opin. Biotechnol. 2009;20:172–177. doi: 10.1016/j.copbio.2009.03.006. - DOI - PubMed
    1. Kural A.G., Shearer A.E.H., Kingsley D.H., Chen H. Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters. Int. J. Food Microbiol. 2008;127:1–5. doi: 10.1016/j.ijfoodmicro.2008.05.003. - DOI - PubMed
    1. National Shellfish Sanitation Program (NSSP)—Guide for the Control of Molluscan Shellfish 2013 Revision. [(accessed on 3 December 2015)]; Available online: http://www.fda.gov/downloads/Food/GuidanceRegulation/FederalStateFoodPro....

LinkOut - more resources