Vegetative pathogens actively grow in foods, metabolizing and dividing their cells. They
have consequently become a focus of concern for the food industry, food regulators and …

High hydrostatic pressure is an emerging non-thermal technology that can achieve the same
standards of food safety as those of heat pasteurization and meet consumer requirements …

Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious,
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …

Simple Summary The present review summarizes the findings of recent studies on
innovative seafood processing technologies including high hydrostatic pressure, natural …

Given the growing global demand for seafood, it is imperative to conduct a comprehensive
study on the prevalence and persistence patterns of pathogenic bacteria and viruses …

The effects of HHP and storage temperature on bacterial counts, color, fatty acids and flavor
compounds of oysters Crassostrea ariakensis were investigated. Counts of Vibrio vulnificus …

Background Vibrio spp. naturally occur in warm water with moderate salinity. Infections with
non-cholera Vibrio (vibriosis) cause an estimated 80,000 illnesses and 100 fatalities each …

The health problems caused by foodborne pathogens of raw oysters have been widely
concerned. Traditional heating methods tend to lead the loss of the original nutrients and …

Numerous prevalence studies and outbreaks of Vibrio parahaemolyticus infection have
been extensively reported in shellfish and crustaceans. Information on the quantitative …

Vibrio parahaemolyticus is closely associated with oysters in China, which are normally
consumed raw or lightly cooked. Bacteriophages are a safe bio-controlling agent, and have …