Applications: Oysters, Lobster, Crab, Shrimp, Mussels
Primary Pathogen Concerns: Vibrio Vulnificus, Salmonella, Listeria.
Typical Shelf-Life Extension: 2X-4X shelf life extension (depending on storage conditions)
Key Benefits: Meat extraction (yield) is better than by hand shucking or steam methods. Labor savings in this manner makes the HPP’ing of shellfish a great application. The shelf-life extension is also significant.