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Changes in the microbiological quality of shellfish, brought about by treatment with high hydrostatic pressure
Author(s) -
Linton M.,
Mc Clements J. M. J.,
Patterson M. F.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00724.x
Subject(s) - shellfish , hydrostatic pressure , moraxella , bacteria , biology , microbiology and biotechnology , food science , acinetobacter , aerobic bacteria , veterinary medicine , fishery , aquatic animal , fish <actinopterygii> , medicine , physics , genetics , thermodynamics
Summary Four types of shellfish, mussels, prawns, scallops and oysters, were pressure treated at 300, 400, 500 and 600 MPa for 2 min at 20 °C and stored for up to 28 days at 2 °C. The shellfish were sampled before and after pressure treatment and at 7‐day intervals for total aerobic counts, psychrotrophic counts, pseudomonads and coliforms. Pressure treatment readily inactivated psychrotrophic bacteria, coliforms and pseudomonads. Randomly selected isolates were identified from the shellfish before and after pressure treatment and after storage at 2 °C. The range of bacteria present in the shellfish decreased after pressure treatment. This was predominantly because of inactivation of Gram‐negative bacteria leading to an increase in the proportion of Gram‐positive species isolated. The main types of bacteria isolated from pressure‐treated shellfish, after storage, were Bacillus , Acinetobacter/Moraxella and lactic acid bacteria. Together these made up 96% of the bacteria isolated from all the pressure‐treated shellfish.