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 comer 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 defmed 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 vulinificus 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 .