Putting Oysters Under Pressure

According to a recent paper published in Innovative Food Science and Emerging Technologies Journal, high pressure processing (HPP) is the most commercially important food processing technology in use now and is anticipated to remain of equal or greater importance during the next five to 10 years. This month’s column reviews the theory and current applications of HPP for oysters to improve their safety and quality. This column is coauthored by David Kingsley, a molecular biologist at the U.…