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.
High-pressure processing
Health & Welfare
High-pressure processing offers varied applications
High-pressure processing can destroy or inactivate microbial cells in seafood to improve shelf life, quality and food safety.
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Health & Welfare
High-pressure processing variably affects similar microorganisms
High hydrostatic pressure processing can improve shelf life, quality and safety of seafood products, but microorganisms’ responses vary significantly.