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Analysis of how post-harvest processing technologies for controlling Vibrio vulnificus can be implemented
Muth, M., Arsenault, J., Cajka, J., Cates, S., Coglaiti, M., Karns, S., O'Neil, M., & Viator, C. (2011). Analysis of how post-harvest processing technologies for controlling Vibrio vulnificus can be implemented. RTI International. Prepared for U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. Final Report
No longer satisfied with the progress being made to reduce illnesses associated with Vibrio vulnificus, in October 2009, the Food and Drug Administration (FDA) announced its intent to reformulate its policy regarding post-harvest processing (PHP) of Gulf oysters harvested during the warm-weather months that are intended for raw half-shell consumption. Under contract with FDA, RTI International conducted a study to analyze the feasibility and economic impacts of requiring PHP of Gulf state (Alabama, Florida, Louisiana, Mississippi, and Texas) oysters harvested in the summer (April through October) and intended for raw half-shell consumption. Applicable PHP methods are those that have been determined to reduce Vibrio vulnificus to nondetectable levels (<30 MPN/gram), including cool pasteurization, cryogenic individual quick freezing (IQF) with extended frozen storage, high hydrostatic pressure (HHP) processing, and low-dose gamma irradiation.
