Bivalve shellfish readily bioconcentrate pathogenic microbes and substance, such as algal and dinoflagulate toxins, fecal viruses and bacteria, and naturally present vibrio bacteria. High pressure processing (HPP) is currently used as an intervention <br />for Vibrio vulnificus bacteria within molluscan shellfish and its potential to inactivate <br />food-borne viruses and bacteria are discussed. Mechanisms of action of high pressure against bacteria and viruses, as well as how time of pressure application, pressure levels, and pre-pressurization temperature influence inactivation are described. Matrix influences such as ionic strength are noted as important additional considerations. The potential of HPP to influence spoilage and enhance shelf-life of shucked shellfish is also discussed.
Kingsley, D. (2014). High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention. Foods, 3(2), 336–350. https://doi.org/10.3390/foods3020336