Process of elimination of bacteria in shellfish, of shucking shellfish and an apparatus therefor
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United States of America Patent
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Issued Date -
Jan 17, 2002
app pub date -
Sep 10, 2001
filing date -
Jan 20, 1998
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Abstract
The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.
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