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Applied and Environmental Microbiology, January 2005, p. 339-343, Vol. 71, No. 1
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.1.339-343.2005

High-Pressure Inactivation of Hepatitis A Virus within Oysters

Gulf Coast Seafood Laboratory, U.S. Food and Drug Administration, Dauphin Island, Alabama,¹ National Center for Food Safety and Technology, U.S. Food and Drug Administration, Summit-Argo, Illinois,³ Microbial Food Safety Research Unit, W. W. Baker Center, Agricultural Research Service, U.S. Department of Agriculture, Delaware State University, Dover, Delaware²

Received 22 April 2004/ Accepted 23 August 2004

Previous results demonstrated that hepatitis A virus (HAV) could be inactivated by high hydrostatic pressure (HHP) (D. H. Kingsley, D. Hoover, E. Papafragkou, and G. P. Richards, J. Food Prot. 65:1605-1609, 2002); however, direct evaluation of HAV inactivation within contaminated oysters was not performed. In this study, we report confirmation that HAV within contaminated shellfish is inactivated by HHP. Shellfish were initially contaminated with HAV by using a flowthrough system. PFU reductions of >1, >2, and >3 log₁₀ were observed for 1-min treatments at 350, 375, and 400 megapascals, respectively, within a temperature range of 8.7 to 10.3°C. Bioconcentration of nearly 6 log₁₀ PFU of HAV per oyster was achieved under simulated natural conditions. These results suggest that HHP treatment of raw shellfish will be a viable strategy for the reduction of infectious HAV.

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