초록 ▼

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 cond

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.

대표청구항

[ What is claimed is:] [1.]1. A method of shucking a raw oyster, comprising the steps of:exposing said oyster to hydrostatic pressure of at least 20,000 p.s.i. for 15 minutes to cause detachment of an adductor muscle from a shell of said oyster and opening of the oyster shell.

[ What is claimed is:] [1.]1. A method of shucking a raw oyster, comprising the steps of:exposing said oyster to hydrostatic pressure of at least 20,000 p.s.i. for 15 minutes to cause detachment of an adductor muscle from a shell of said oyster and opening of the oyster shell.