Multiple strains of Vibrio vulnificus, Vibrio parahaemolyticus, and Vibrio cholerae non-O1 were tested in phosphate-buffered saline for their sensitivity to high-pressure processing (HPP). Variability in sensitivity among strains was observed for all species; this variability decreased at higher pressures. V. vulnificus was the species that was most sensitive to treatment at 200 MPa (decimal reduction time [D] = 26 s), and V. cholerae was the species that was most resistant to treatment at 200 MPa (D = 149 s). The O3:K6 serotype of V. parahaemolyticus was more resistant to pressure than other serotypes of V. parahaemolyticus were. The results of studies involving V. vulnificus naturally occurring in oysters revealed that a pressure treatment of 250 MPa for 120 s achieved a >5-log reduction in the levels of this bacterium. V. parahaemolyticus serotype O3:K6 in oysters required a pressure of 300 MPa for 180 s for a comparable 5-log reduction. When properly applied, HPP can be effective in improving the safety of shellfish with respect to Vibrio spp.
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Research Article| December 01 2003
Sensitivity of Vibrio Species in Phosphate-Buffered Saline and in Oysters to High-Pressure Processing
DAVID W. COOK
DAVID W. COOK *
U.S. Food and Drug Administration, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528-0158, USA
*Author for correspondence. Present address: 111 White Avenue, Ocean Springs, MS 39564-5022, USA. Tel: 228-875-2570; E-mail: email@example.com.
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DAVID W. COOK; Sensitivity of Vibrio Species in Phosphate-Buffered Saline and in Oysters to High-Pressure Processing. J Food Prot 1 December 2003; 66 (12): 2276–2282. doi: https://doi.org/10.4315/0362-028X-66.12.2276
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