| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10889017 | Innovative Food Science & Emerging Technologies | 2005 | 8 Pages |
Abstract
Consumption of oysters is often associated with bacterial and viral illnesses. HP treatment is employed commercially in the USA to increase safety of oysters, but further research into the effects of this technology on the microflora and biochemical characteristics of oysters is ongoing to maximise the benefits of this treatment. In this study, the effects of HP on bacteria associated with illness in oysters and the influence of a high-salt environment on inactivation were investigated. The higher baroresistance of all bacteria in oysters than in buffer is particularly important, indicating that studies of HP-induced bacterial inactivation in buffer systems may not predict inactivation in foods.
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Authors
Mary Smiddy, Lisa O'Gorman, Roy D. Sleator, Joseph P. Kerry, Margaret F. Patterson, Alan L. Kelly, Colin Hill,