Baker George L
University of Florida, 104 Aquatic Food Products Laboratory, Gainesville, FL 32611-0370, USA.
Foods. 2016 Apr 18;5(2):29. doi: 10.3390/foods5020029.
Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored.
收获后处理（PHP）方法是可行的食品加工方法，用于减少通常生食的软体贝类中的人类病原体，如半壳生牡蛎。与PHP相关的减少人类病原体的功效会因时间、温度、盐度、压力和处理暴露情况而有所不同。监管要求和PHP对软体贝类质量的影响是使用PHP时的主要考虑因素。与软体贝类PHP相关的食品安全影响在功效上各不相同，并且组合使用时可能会产生协同效应。许多PHP方法都需要进一步研究，应探索能将质量损失降至最低并有效减少人类病原体的新兴PHP方法。
