AI Article Synopsis
- Post-harvest processing (PHP) methods can effectively reduce human pathogens in raw molluscan shellfish, like oysters.
- The effectiveness of PHP varies based on factors like time, temperature, salinity, pressure, and exposure levels.
- There's a need for further research on PHP methods that minimize quality loss while ensuring food safety for shellfish.
Article 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.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302340 | PMC |
| http://dx.doi.org/10.3390/foods5020029 | DOI Listing |
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