Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 39, Issue 3, Pages 515-523Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.26918
Keywords
shellfish; bivalves; quality; isostatic
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Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostatic pressure (HHP) is recognized as an efficient technology to control pathogenic and deteriorating microorganisms, with low damage to the sensorial and nutritional properties of foodstuffs. This review addresses the use of HHP on bivalve mollusks, based on recent relevant studies in this field.
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