Document Detail

Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat.
MedLine Citation:
PMID:  23324022     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: Shellfish may contain dangerous foodborne pathogens. Traditional methods of removing those pathogen have been found ineffective against certain pathogens. The objective of this research was to determine the effect of high hydrostatic pressure on V. parahaemolyticus in clams. Processing conditions of 450 MPa for 4 min and 350 MPa for 6 min reduced the initial concentration of V. parahaemolyticus to a nondetectable level, achieving >5 log reductions.
Gabriel K Mootian; George E Flimlin; Mukund V Karwe; Donald W Schaffner
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2013-01-16
Journal Detail:
Title:  Journal of food science     Volume:  78     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2013 Feb 
Date Detail:
Created Date:  2013-02-07     Completed Date:  2013-08-09     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E251-7     Citation Subset:  IM    
Copyright Information:
© 2013 Institute of Food Technologists®
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MeSH Terms
Bivalvia / microbiology*
Colony Count, Microbial
Consumer Product Safety
Consumer Satisfaction
Food Contamination / prevention & control*
Food Handling / methods
Food Microbiology*
Hydrostatic Pressure
Microscopy, Electron, Scanning
Shellfish / microbiology*
Vibrio parahaemolyticus / growth & development*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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