the new process for the treatment of raw molluscan shellfish according to the present invention will now be described in more detail . according to this process , raw shellfish , such as oysters , clams and mussels are treated in a high - pressure environment with no application of heat , at substantially ambient temperatures . the non - thermal method of food preservation , high pressure processing , has been known in use in relation to meat product , fruits , and other products . however , no attempts have been known so far to treat such fragile , easily damaged products as raw shellfish . traditionally , shellfish , such as crab , crawfish and oyster deteriorate in quality immediately upon death . for this reason , they are usually shipped either live , at considerable expense in refrigerated containers , or fresh frozen . none of these approaches could be applied to insure bacteria - free raw shellfish that would satisfy public demand for raw oysters eaten on a half shell . bearing in mind the importance of regaining markets and consumer confidence in gulf oysters , fishermen are looking for feasible methods of processing shellfish without destroying its nutritional and sensory values . according to the present invention , molluscan shellfish , for example , shellstock oysters , are individually tied with a flexible band , for example a rubber band , and placed in a pressure vessel that contains a pressure transmitting fluid , for example , water . if desired , the shellfish can be prepackaged in pouches and then loaded into the pressure vessel . the vessel is then closed and pressurized to between about 20 , 000 p . s . i to 50 , 000 p . s . i . for 1 - 15 minutes . during experimental tests , it was observed that the higher the pressure , the less time it takes to destroy bacteria , such as vibrio vulnificus in raw oysters . for example , when shellstock oysters were treated at hydrostatic pressure of 50 , 000 p . s . i . for 5 minutes , seeded bacteria vibrio vulnificus was reduced from 24 , 000 mpn / g to 0 mpn / g ( here , mpn stands for most probable number ). during processing , the pressurized liquid remained at ambient temperature while the pressure was transmitted uniformly to the product inside the pressure vessel . the resultant product did not significantly change in volume and no mechanical damage was observed to the delicate food product . during experimental tests , it was determined that treatment of the product at hydrostatic pressure of 50 , 000 p . s . i . for 5 minutes achieved the desired result with all of the treated shellfish . it is envisioned , however , that under certain conditions , the shellfish can be treated at even higher or lower pressures . the increase in temperature during the treatment was minimal , about 3 ° c . per 14 , 500 p . s . i . ; it did not depend on the size of the processed product . the temperature decreased as soon as the pressure application was terminated . some experiments showed that preferred pressures are in the range of 45 , 000 p . s . i ., as pressures lower than 45 , 000 p . s . i . could lead to reversible denaturing of the treated product , and thereby adversely not achieve the desired results . it is further envisioned that other types of bacteria , in addition to vibrio vulnificus can be eliminated or substantially reduced in raw shellfish with the use of the present invention , therefore increasing the shelf life of a product . during experiments with raw oysters , an unexpected phenomenon was observed the oyster adductor muscle connective tissue attachment at the shell denatured to gel formation at pressure as low as 20 , 000 p . s . i . and treatment time of 15 minutes . first , it was observed that a gap developed between the shell halves . when the shell halves were pried open , the oyster easily slid out of the shell in perfect condition . no mechanical cutting was necessary . the denaturing of muscle proteins , including actin and myosin and connective tissues to a gelatin transition is a result of disruption of non - covalent interactions in tertiary protein structures . the potential commercial utilization of this chemical denaturing for mechanical shucking of live shell stock oysters has not been previously tested or observed . to prevent escape of water or “ bleeding ” of oysters during the high pressure treatment , oysters need to be mechanically banded , for example with a flexible band , such as a rubber band , before placement in the processing vessel . the band keeps the shell halves tightly closed , thereby helping in preservation of natural condition of raw oysters that can be later served on a half shell . the processed oysters can be shipped to customers with the bands attached , and the consumer will then only need to remove the band to open the oysters . oysters that will be immediately shucked do not need to be banded . turning now to the drawings in more detail , numeral 10 designates a high - pressure processor used in the present invention . the processor 10 comprises an enclosure 12 made of steel or stainless steel . the enclosure 12 has a bottom plate 14 and four vertical sidewalls ( only two opposing sidewalls 16 and 18 are shown in fig1 ). the enclosure 12 can be mounted in a cavity 20 formed below a floor level 22 . concrete walls reinforced with rebars , if necessary can define the cavity 20 . the walls and floor defining the cavity 20 may be 12 ″ or more in thickness . at the least a lower portion of the enclosure 12 is housed within the cavity 20 . a first pressure vessel 30 is secured on the wall 16 of the enclosure 12 by attachment brackets 32 . the brackets 32 are vertically spaced from each other and can be three or more in number . the vessel 30 has vertical walls 34 a , 34 b , 34 c , and 34 d ( see fig2 ), a bottom lid 36 and a top lid 38 with four vertical corner bars 39 ( fig2 ). a continuous cylindrical liner 40 is mounted inside the vessel 30 , the liner 40 extending from a level adjacent the bottom lid 36 to the upper edge of the vessel 30 . the liner 40 defines a pressure chamber 42 inside the vessel 30 . horizontal slabs 44 surround the vertical liner 40 , and a safety plate 46 is secured on the exterior of the vessel 30 , extending along the wall 34 b , as can be better seen in fig2 . the slabs 44 can be made of high tensile steel or other high - tensile material to help contain the high pressure created in the chamber 42 . the top lid 38 and the bottom lid 36 have central portions , 37 and 35 , respectively , that extend into the cylindrical liner 40 , as can be better seen in fig3 . pressure containing seals 39 are positioned in a circumferential relationship about the portions 35 and 37 between the liner 40 and the central portions 35 , 37 . a second pressure vessel 50 is securely attached on the opposite wall 18 . the second pressure vessel 50 is similar to the first pressure vessel 30 in all respects , as it comprises a cylindrical inner liner 52 surrounded by a high - tensile “ envelope ” 54 placed in the vessel 50 . the envelope 54 , similar to the slabs 44 can be made of a plurality of smaller high tensile steel slabs . a plurality of attachment brackets 56 secures the vessel 50 on the wall 18 . a top lid 58 covers the open top of the vessel 50 and a bottom lid 59 covers the bottom of the vessel 50 . the top lid 58 and the bottom lid 59 have central portions , similar to portions 35 , 37 of the vessel 30 , that extend into the liner 52 where the pressure containing seals 39 are located . each bottom lid 36 and 59 is provided with inlet / outlet opening to allow pressure medium fluid to move in and out of the pressure chamber 42 and 51 . as can be seen in fig3 the central portion 35 of the lid 36 has a central fluid channel 80 that extends to about midway of the lid 36 . a second channel 82 fluidly communicates with the first channel 80 to allow egress and ingress of pressure fluid . the second channel 82 is formed at about a right angle to the first channel 80 extending from the center of the lid 36 in a parallel relationship to the general plane of the lid 36 and in a transverse relationship to a vertical axis of the liner 40 . the channels 80 and 82 connect the interior of the pressure chamber 42 with an exterior thereof the lid 59 of the pressure vessel 50 is provided with an identical inlet / outlet port connecting the pressure chamber 51 with an exterior thereof . extending between the opposing walls 16 and 18 is a pair of rails 60 , 62 . a pressure holding and safety yoke 64 slides on the rails between the first pressure vessel 30 and the second pressure vessel 50 . the yoke 64 is mounted on wheels 66 , which are secured at bottom corners of the yoke frame . a bottom plate 68 is secured above a bottom part 67 of the yoke 64 , and a top plate 70 is secured below a top part 71 of the yoke 64 . the space between the upper plate 70 and the bottom plate 68 is large enough to accommodate the pressure vessel 30 or 50 . the purpose of the bottom plate 68 and the top plate 70 is to provide extra strength to the yoke 64 . the yoke 64 further comprises two vertical walls 74 and 76 secured in parallel relationship between the upper part 71 and the bottom part 67 of the yoke 64 . as a result , a rectangular frame structure is defined by the yoke walls , bottom and upper parts . in use , the yoke 64 surrounds the pressure vessel 30 or 50 on opposite , unprotected walls 34 a and 34 c and provides extra protection when high pressure is applied . the primary function of the yoke 64 is to hold the lids 58 and 59 of the vessel 50 and the lids 36 , 38 of the vessel 30 in place when high pressure is applied . the top plate 70 covers the lids 38 , 58 , while the bottom plate 68 extends below the bottom lids 36 and 59 of the vessels 30 and 50 , respectively . the yoke walls 74 and 76 and the upper part 71 and the bottom part 67 can be formed from a plurality of high tensile slabs secured together by four bolts . a top safety shield 72 provides extra protection during operation . in operation , raw shellfish , such as an oyster is individually banded to prevent escape of water from the shell when the oyster is removed from the chamber . the oysters are placed in a basket for handing purposes . oysters can also be placed in flexible bag filled with water prior to being inserted into the pressure chambers of vessels 30 and 50 . the pressure chamber is filled with pressure medium , such as water . the basket is then inserted into the pressure chamber of a vessel 30 or 50 , and the lids 38 , or 58 , respectively , are closed . the yoke 64 is rolled toward the loaded vessel and secured in place by a conventional stop to assure positioning during a high - pressure application . an external pressure source is used for supplying pressure to the pressure chamber of the vessel , where the oysters have been deposited . according to pascal &# 39 ; s law , this hydrostatic pressure has a uniform effect on all materials inside the pressure vessel . equally distributed pressure affects the oyster meat inside the shells and eliminates vibrio vulnificus bacteria from the oyster meat without any mechanical damage to raw oysters . oyster meat has a high water content , which makes high - pressure treatment a particularly advantageous type of processing for raw oysters . at the same time , the adductor muscle detaches from the shell , and shell halves are ready to separate , when necessary , for serving oysters on half shelf , or for easy shucking of oysters . while the oysters are processed , the pressure in the chambers 42 or 51 is rapidly elevated to between 20 , 000 p . s . i . and 50 , 000 p . s . i . the pressure is retained for about one to fifteen minutes , depending on the selected pressure value . for lower pressures , the time of treatment is greater , while higher pressure requires less treatment time . the pathogenic microorganisms are eliminated , while nutritional value and sensory qualities of raw oysters are not affected . experiments conducted with raw oysters demonstrated that vibrio vulnificus bacteria were eliminated at every test run with any size oysters when pressure was in the range of 45 , 000 p . s . i . and treatment time was about 5 minutes . shucking of oysters occurs at much lower pressures , about 20 , 000 p . s . i ., when oysters are treated for 15 minutes . therefore , it is envisioned that for processes not requiring bacteria elimination , but only shucking , the vessels 30 and 50 can be run at lower pressures . once the batch in the loaded vessel has been treated for the pre - determined period of time , the yoke 64 is rolled away from that vessel and engaged with the second vessel . while the product is processed in the second vessel 50 , the treated product from the first vessel 30 can be unloaded , and a new batch of products deposited therein . the single yoke 64 serves as a pressure holding and safety device for two separate pressure vessels 30 and 50 . the method in accordance with the present invention does not cause thermal damage , as the process is conducted at ambient temperatures . at the same time , no mechanical damage to the delicate oyster meat occurs , as the shell protects the oyster from any contact with the mechanical parts of the pressure vessels . the method of the present invention has minimal impact on the environment . cooling water can be recycled through the use of conventional equipment . conventional electromechanical systems can be used to generate high pressure inside the pressure vessels 30 and 50 . it is envisioned that various types of molluscan shellfish , such as clams , muscles , abalone , and others can be processed with the method of the present invention without mechanical damage or deterioration of sensory properties of the product . once the bacteria are eliminated , the product can be shipped for consumption in a raw state . it is believed that the process of the present invention can be implemented for elimination of other bacteria , in addition to vibrio vulnificus . the shellfish can be harvested even in warm months , and the public will be assured of the product safety . naturally contaminated gulf coast oysters that can contain thousands of harmful vibrio vulnificus bacteria can be successfully processed with the apparatus and method of the present invention . other seafood items can be similarly processed with the method and apparatus of the present invention . if desired , oysters and other products to be treated in the system of the present invention can be placed in baskets in a refrigerator / cooler , so as to prevent bacteria multiplication , while the products wait their turn in the pressure vessels . after processing , the shellfish should be placed in a cooler as soon as possible . the processed shellfish should be preferably kept at between 32 ° f . and 36 ° f . until it is sold and consumed by a customer . the external source of pressure can be any conventional pressurizing means , such as hydraulic motor , electrical motor and the like . other means for building up pressure in the pressure chambers can be successfully employed without affecting the advantages afforded through the practice of the present invention . many changes and modifications can be made in the process of this invention without departing from the spirit thereof . i , therefore , pray that my rights to this invention be limited only by the scope of the appended claims .
the invention relates to a process for eliminating pathogenic organisms from raw food products , such as raw shellfish , whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value , for example between 20 , 000 p . s . i . to 50 , 000 p . s . i . for 1 - 15 minutes . the process is conducted at ambient temperatures , leaving the raw shellfish substantially unaffected , in its desired raw state , such that the pathogenic organisms are destroyed , while sensory characteristics of the raw shellfish remain high . the same process can be used for shucking oysters without any mechanical force . a high pressure processor for elimination of bacteria in raw food products is disclosed .