Project: The influence of growth conditions on pressure resistance and recovery of Vibrio parahaemolyticus (R/CT-5)

Principal Investigators: Haiqiang Chen and Doris Hicks, University of Delaware

Over the past 100 years, food processing or food production has evolved to meet the needs of consumers by making food safe to eat and convenient to use. Demand for high-quality foods that are fresh tasting and nutritious has created considerable interest in the development of new food-processing techniques. One of those techniques is high pressure processing (HPP).

A recently adopted alternative to traditional heating methods, HPP uses high water pressures to deactivate many foodborne pathogens. Advantages of HPP over traditional preservation methods include increased shelf life, no added preservatives, and no change in flavor, texture, or appearance.

Several recent outbreaks of the bacterium Vibrio parahaemolyticus associated with oysters and clams have heightened the concern with the safety of consumption of these foods. Sea Grant scientists Haiqiang Chen and Doris Hicks are evaluating HPP’s effectiveness in protecting consumers from V. parahaemolyticus contamination in oysters. Results obtained from this study will provide guidance for the seafood industry to process shellfish.

See below for the full project abstract.