High pressure processing of shellfish: A review of microbiological and other quality aspects

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 3, 2005, Pages 257-270

  Murchie, Laura W ^a   Cruz Romero, Malco ^b   Kerry, Joseph P ^b   Linton, Mark ^c   Patterson, Margaret F ^a,c   Smiddy, Mary ^b   Kelly, Alan L ^b  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c AFESD   (United Kingdom)

Author keywords

High pressure processing; Inactivation; Oysters; Shellfish; Vibrio; Viruses

Indexed keywords

BACTERIA; BIOTECHNOLOGY; CONTAMINATION; DECONTAMINATION; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; MICROBIOLOGY; NUTRITION; QUALITY ASSURANCE; TOXIC MATERIALS; VIRUSES;

HIGH PRESSURE PROCESSING; MICROBIAL CONTAMINATION; MICROORGANISMS INACTIVATION; OYSTERS; SHELLFISH; VIBRIO VULNIFICUS;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); OSTREIDAE; VIBRIO;

EID: 22144498138     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.04.001     Document Type: Review

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