## 8 Vibrio Inactivation by HPP  
Infections from non-cholera bacteria pathogens _Vibrio panhaemolyticus_ and _Vibrio vulnificus_ caused outbreaks associated with the consumption of raw oysters, fresh crab meat, raw shellfish, sushi and sashimi, and undercooked seafoods, since they are naturally distributed in water [98; 99]. Outbreaks in the US in 2019 and 2018 had their origin in imported oysters from Mexico and imported fresh crab meat from Venezuela, respectively [99]. Large outbreaks of _V. parahaemolyticus_ (O3:K6 serotype) occurred from 1997-1998 in Washington, Texas, New York, and on the West Coast of the United States ([PERSON] et al., 2000; [PERSON] et al., 2000) [100; 101], whereas an outbreak of _V. vulnificus_ occurred in coastal states from the Gulf of Mexico region ([PERSON] et al., 1998) [102]. _Vibrio_ bacteria can cause watery diarrhea, often accompanied by abdominal cramping, nausea, vomiting, fever, and chills, occurring within 24 h of ingestion and lasting for 3 days [99]. In 2011, _V. vulnificus_  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Serovars** & **Strains** & **Food Products** & **pH** & **Pressure (MPa)** & **Time (min)** & **Log Reduction** & **Reference** \\ \hline - & Cocktail of & & & & & & \\
5 strains & Raw milk & nr & 600 & 5 & 6.3 & [68] \\ \hline - & Cocktail of & & & & & \\
9 strains & & & & & & \\ \hline _S. enterica_ & Cocktail of & & & & & \\ _enteritidis_ & & & & & & \\ \hline _S. enterica_ & Cocktail of & & & & & \\ _enteritidis_ & & & & & & \\ \hline _S. enterica_ & & & & & & \\ _enteritidis_ & nr & Eggs (hard-cooked and peeled) & nr & 550 & 5 & 6.5 & [92] \\ \hline _S. enterica_ & Cocktail of & & & & & \\ _5 strains_ & & Raw beef & 5.8 & 500 & 7 & \(\geq\)6.5 & [53] \\ \hline _S. enterica_ & & & & & & \\ _enteritidis_ & nr & Liquid whole egg & 8.0 & 450 & 15 & 5.1 & [93] \\ \hline _S. enterica_ & & & & & & \\ _enteritidis_ & SE-4 & Liquid whole egg & nr & 400 & 10 & 6.0 & [94] \\ \hline _S. enterica_ & & & & & & \\ _tylphimurium_ & ATCC 14028 & & & & & \\ _tylphimurium_ & ATCC 7136 & & & & & \\ _Special Foods_ & & & & & & \\ \hline _S. enterica_ & Cocktail of & & & & & \\ _tylphimurium_ & 3 strains & Ten Italian salamis a\({}_{w}\) 0.88–0.95 & 5.1–6.1 & 600 & 5 & 1.9–5.0 & [96] \\ \hline \end{tabular}  
* nr—not reported.  
\end{table}
Table 4: Inactivation of _Salmonella_ in foods by high-pressure processing (HPP) *.  
was reported to have the highest mortality rate in the United States, and 35,000 foodborne infections were caused by _V. parahaemolyticus_ ([PERSON] et al., 2011) [103].  
The studies carried out with oysters and clam juice at lower pressures (275-300 MPa) for 2-3 min show the rapid inactivation of _V. vulnificus_ and _V. parahaemolyticus_ (>6.0-decimal reductions) (Table 5) ([PERSON] et al., 2012; [PERSON], 2003) [104; 105]. A flash treatment at 586 MPa without a holding phase was enough for oysters' pasteurization ([PERSON] et al., 2006) [106], and a pressure as low as 170 MPa for 10 min could cause more than 5-log reductions in _V. parahaemolyticus_ in clam juice ([PERSON] et al., 1991) [107]. The studies reviewed showed much lower resistance to HPP inactivation of _V. vulnificus_ and _V. parahaemolyticus_ than major bacterial pathogens mentioned previously.