Intelligence
High-pressure processing of oysters
A U.S. study found that high-pressure processing reduced Vibrio vulnificus levels in oysters and can help extend their shelf life.
A U.S. study found that high-pressure processing reduced Vibrio vulnificus levels in oysters and can help extend their shelf life.
High-pressure processing can destroy or inactivate microbial cells in seafood to improve shelf life, quality and food safety.
High hydrostatic pressure processing can improve shelf life, quality and safety of seafood products, but microorganisms’ responses vary significantly.