Heat treatment of raw molluscan shellfish

摘要

A method of preparing raw molluscan shellfish meat in the shell or out of the shell is disclosed which employs a mild heat treatment and cold storage for the destruction of harmful pathogenic bacteria such as Vibrio Vulnificus. The raw molluscan shellfish, such as Oysters, arrives at the processing plant in a refrigerated state. The product is then culled, cleaned and graded into categories according the product size. The product is then enveloped in a polymer or metalized film bag to isolate the product. The bagged product is then placed on a rack which is then lowered into a circulating bath of water at a sufficient temperature and duration to kill the pathogens yet leave the meat in a raw state. The rack is then removed from the heated water bath and placed in a cold water bath with a continuous flow for a time period. The rack is removed from the cold water bath. At no time did the hot or cold bath waters come in contact with the bagged mollusk (product). The bags are then packaged for storage and transport. The packed product is placed in refrigerated storage until shipped to the customer in a refrigerated transport. The mollusk remain in a raw state and in the shell throughout the process. The pathogenic bacteria are reduced to an undetectable level by this process.