The seafood industry is one of the earliest adopters of HPP technology. Processors use this non-thermal method to improve product safety, increase refrigerated shelf-life, and meet regulatory requirements. HPP is an FDA approved method for raw oysters’ decontamination of vibrio bacteria and is now more widely used in unpasteurized crab meat for controlling Listeria monocytogenes and other pathogens. A major application of HPP in the shellfish industry is the enhancement of processing efficiency with the shucking of crustaceans and mollusks. This application increases product yield, improves quality, and maintain nutritional and bio-functional properties like the raw products. This advantage of HPP over conventional process methods has allowed the development of healthy, innovative products that are safe, fresher tasting with extended shelf-life and quality.
