Which post-harvest processing method is used to control Vibrio and spoilage bacteria in shellfish but may alter organoleptic characteristics?

• A. Heat pasteurization
• B. Ultraviolet irradiation
• C. High pressure processing
• D. Refrigeration

Answer: (A)

Focusing on safety and shelf life, this method uses controlled heat to inactivate bacteria in shellfish. Heat pasteurization reduces Vibrio species and spoilage microbes effectively, lowering the microbial load to safer levels. The trade-off is that exposing shellfish to heat can change its texture, flavor, and aroma, because heat alters proteins and moisture in the meat. Refrigeration only slows growth and doesn’t inactivate bacteria, UV irradiation is mainly a surface treatment with limited penetration and may not reach bacteria inside the tissue, and high pressure processing can preserve more texture but is more expensive and not as universally used for this purpose. So heat pasteurization best fits the description of controlling Vibrio and spoilage bacteria while potentially altering organoleptic characteristics.