Appeal No. 2002-0206
Application No. 09/121,725
providing a pressure vessel;
depositing said shellfish into said pressure vessel;
loading a pressure transmitting liquid into said pressure
vessel;
pressurizing said pressure vessel to between about 20,000
p.s.i. and 50,000 p.s.i. for a period of time between 1 and 15
minutes, thereby causing elimination of naturally-occurring marine
bacteria, while retaining sensory characteristics of said
shellfish; and then
retaining said shellfish at a temperature below ambient
temperature.
6. A process for treating raw oysters in a shell, which
comprises:
exposing said raw oysters to a hydrostatic pressure of
between 25,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes at ambient
temperature, thereby eliminating pathogenic Vibriones bacteria in
said oysters.
The References
In rejecting the claims under 35 U.S.C. § 102(b) and 35
U.S.C. § 103(a), the examiner relies upon the following
references:
Yasushi et al. (Yasushi or JP 4356156) 4356156 Dec. 9, 1992
(Japanese Patent Application)
Cheftel, “Effects of high hydrostatic pressure on food
constituents: an overview,” High Pressure and Biotechnology,
Colloque INSERM/John Libbey Eurotext Ltd. (c) 1992, Vol. 224, pp.
195-209 (Cheftel).
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