High Pressure Inactivation of HAV Within Oysters: Comparison of Shucked Oysters with Whole-In-Shell Meats

High pressure inactivation of hepatitis A virus (HAV) within oysters bioaccumulated under simulated natural conditions to levels >10 5  PFU/oyster has been evaluated. Five minute treatments at 20°C were administered at 350, 375, and 400 MegaPascals (MPa). Shucked and whole-in-shell oysters were d...

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Bibliographic Details
Published in:Food and environmental virology 2009-12, Vol.1 (3-4), p.137-140
Main Authors: Kingsley, David H., Calci, Kevin, Holliman, Sheila, Dancho, Brooke, Flick, George
Format: Article
Language:English
Subjects:
Biomedical and Life Sciences
Biomedicine
Chemistry/Food Science
Food Science
Original Papers
Virology
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Summary:High pressure inactivation of hepatitis A virus (HAV) within oysters bioaccumulated under simulated natural conditions to levels >10 5  PFU/oyster has been evaluated. Five minute treatments at 20°C were administered at 350, 375, and 400 MegaPascals (MPa). Shucked and whole-in-shell oysters were directly compared to determine if there were any differences in inactivation levels. For whole-in-shell oysters and shucked oysters, average values obtained were 2.56 and 2.96 log 10 inactivation of HAV, respectively, after a 400-MPa treatment. Results indicate that there is no significant inactivation difference ( P  = 0.05) between inactivation for whole-in-shell oysters as compared to shucked oysters observed for all pressure treatments. This study indicates that commercial high pressure processing applied to whole-in-shell oysters will be capable of inactivating HAV pathogens.
ISSN:1867-0334
1867-0342
DOI:10.1007/s12560-009-9018-5