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Virginia Tech is one of the nations' leading programs in Food Science and Technology, and has a longstanding record of industry partnership to make innovations in technology, safety, and product development a reality. Using HPP to treat your food product can have a remarkably positive effect on its quality, shelf life, and safety profile.
Please note that our phone number has changed - you can now reach us at (540)231-2075.
High Pressure Processing (HPP) is an emerging food treatment that makes food safer and extends its shelf life, while allowing the food to retain many of its original qualities and healthy attributes. HPP also tackles specific product quality and productivity issues without the use of flavor-altering additives or methods. It meets consumer demand for freshness without the negativity often associated with other methods such as irradiation.
It is a non-thermal preservation and pasteurization technique that causes little or no change in the organoleptic and nutritional attributes of the product being processed, unlike most conventional heat treatments. HPP accomplishes all of this by applying high hydrostatic pressures (between 100 and 1000 MPa) to food products. Hydrostatic pressure is applied to food products through a water bath that surrounds the product. The hydrostatic pressure is transmitted to food products equally from all sides. This equal distribution of pressure is the reason why foods are not crushed during treatment. This type of pressure also has little effect on covalent bonds, and as a result, the foods being processed do not undergo significant chemical transformations.
- Operating Temperature: 40-95°F (4-35°C) [excluding
adiabatic temperature rise].
- Temperature Control Accuracy: ±4.5°F (±2.5°C)
- Process Pressure Range: 14,500 - 87,000 psi (100-600 MPa)
- Cycle time: approximately 5 minutes at 87,000 psi (600 MPa) [excluding
hold time and loading/unloading].
- Maximum hold time: 15 minutes
- Processing medium: water
- Overall Dimensions:
- Maximum height (pressure vessel) - 11.5 ft (3.5 m)
- Height to hook (for loading and unloading baskets) - 13.0 ft (3.9
m)
- Total press weight - 17,600 lbs (8,000 kg)
- Pressure vessel volume - 9.25 gal (35 L)
- Internal diameter - 7.5 in (190 mm)
- Internal height - 48.0 in (1,220 mm)
- Basket dimensions:
- Regular basket
- Internal diameter - 6.75 in (17.1 cm)
- Height - 46 in (116.8 cm)
- Liner and basket [for products that might release particulates during
processing (i.e., shellfish, crustaceans)]
- Internal diameter - 5.75 in (14.6 cm)
- Height - 45 in (114.3 cm)
- A half ton hoist is available for lifting full sample baskets.
Biography: George J. Flick, Jr.
Expertise: Fish and Shellfish Processing; Food Safety; Quality Assurance; HACCP
Research Interests
Fish and shellfish compositions and analysis, chemical and microbial food safety, unit processing operations for aquatic food and industrial product production, product development, and quality assurance and control.
Personal Information
Dr. George J. Flick, Jr. received his B.A. degree in Chemistry from Louisiana State University in 1963. He was awarded the M.S. and Ph.D. degrees in Food Science and Technology from Louisiana State University in 1965 and 1969 respectively. He served in the U.S. armed forces (159th Fighter Interceptor Squadron) from 1963 to 1969 and was awarded an Honorable Discharge. Dr. Flick has been a visiting professor in the Department of Marine Biochemistry, University of Tokyo, Tokyo, Japan and the Chemistry Department, National University of Mexico, Mexico City, Mexico. Dr. Flick joined the Food Science and Technology Department at Virginia Tech in 1969 as an Assistant Professor. In 1996, he was promoted to University Distinguished Professor. He is a Fellow of the Institute of Food Technologists and the American Association for the Advancement of Science.
Recent Publications
Books
2000. Martin, R.E., E.P. Carter, G.J. Flick, Jr., and L.M. Davis. Marine & Freshwater Products Handbook. Technomic Publishing Co., Inc. Lancaster, PA. 913 pages.
Chapters in Books
2004. Flick, Jr., G.J. and L.A. Granata. Biogenic Amines in Foods. In: Toxins in Foods. (W.M. Dabrowski and Z.E. Sikorski, Eds.). Pp. 121-154. CRC Press, Boca Raton, FL.
2000. Flick, Jr., G.J. and R.R. Martin. Leather Production from Fish Skins. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 599-604. Technomic Publishing Co., Inc., Lancaster, PA.
2000. Flick, Jr., G.J. and R.R. Martin. Gelatin and Isinglass Production. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 605-612. Technomic Publishing Co., Inc., Lancaster, PA.
2000. Flick, Jr., G.J. and R.R. Martin. Insulin. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 613-618. Technomic Publishing Co., Inc., Lancaster, PA.
2000. Flick, Jr., G.J. and R.R. Martin. Hydrolysates. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 619-626. Technomic Publishing Co., Inc., Lancaster, PA.
2000. Flick, Jr., G.J. and R.R. Martin. Chitin and Chitosan. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 627-634. Technomic Publishing Co., Inc., Lancaster, PA.
1998. Fernandes, C. and G.J. Flick. Capillary Zone Electrophoresis. In: Instrumental Analysis of Food and Beverages. (D.L. Wetzel and G. Charalambous, Eds.). Pp. 575-612. Elsevier, Amsterdam.
1997. Flick, Jr., G.J. HACCP Training by satellite. In: Fish Inspection, Quality Control, and HACCP. (R.E. Martin, R.L. Collette, and J.W. Slavin, Eds.). Pp. 746-748. Technomic Publishing Co., Lancaster, Pennsylvania.
1997. Flick, G.J. Principle 4: Critical Control Point Monitoring. In: HACCP: Hazard Analysis and Critical Control Point Training Curriculum. (D. Ward, Ed.). Pp.79-88. North Carolina Sea Grant, Raleigh, NC.
1997. Rawles, D.D., C.F. Fernandes, G.J. Flick, and G.R. Ammerman. Processing and Food Safety. In: Striped Bass Culture. (R. Herald, Ed.). Pp. 329-356. Elsevier, Amsterdam. The Netherlands.
Papers
2009. Flick, Jr., G.J. Enzymes in seafood: Part I. Product Effects, polyphenol oxidase control. Global Aquaculutre Advocate 12(3): 21-23.
2009. Flick, Jr., G.J. Superchilling extends shelf life, raises yields. Global Aquaculutre Advocate 12(2): 28-30.
2009. Flick, Jr., G.J. Seafood packaging: Part III. Package/product interactions. Global Aquaculutre Advocate 12(1): 26-27.
2009. Flick, Jr., G.J. High pressure processing: Thought and substantial research required. Fleischwirtschaft International 24(3): 14, 16-18.
2009. Gogal, R. M. Jr., Kerr, R., Kingsley, D.H., Granata, L.A., LeRoith, T., and Flick, G.J. High hydrostatic pressure processing of murine norovirus 1 (MNV-1) contaminated oysters inhibits oral infection in STAT-1 -/- deficient female mice. Journal of Food Protection In review.
2009. Kingsley, D. H., Calci, K., Holliman, S., Dancho, B., and Flick, G.J. High pressure inactivation of HAV within oysters: Comparison of whole-in-shell with shucked oyster meats. Food and Environmental Virology Aris # 241711. (Submitted 6/19/09).
2009. Kuhn, D.D., Boardman, G.D., Craig, S.R., Flick, Jr., G.J., and Mclean, E. Use of microbial flocs generated from tilapia effluent as a nutritional supplement for shrimp Litopenaeus vannamei in recirculating aquaculture systems. Panorama Acuicola Magazine January/February: 32-43.
2009. Kuhn, D.D., Boardman, G.D., Lawrence, A.L., Marsh, L., and Flick, Jr., G.J. Microbial floc meal as a replacement ingredient for fish meal and soybean protein in shrimp feed. Aquaculture 296: 51-57.
2008. Flick, Jr., G.J. Seafood packaging: Part I. Packaging materials, traits. Global Aquaculutre Advocate 11(5): 51-52.
2008. Flick, Jr., G.J. Seafood packaging: Part II. Packaging suitability for varied products. Global Aquaculutre Advocate 11(6): 33-34.
2008. Flick, Jr., G.J. Solutions to microbiological challenges in crawfish production. Global Aquaculutre Advocate 11(4): 30, 32-33.
2008. Flick, Jr., G.J. Purging, processing freshwater crawfish. Global Aquaculutre Advocate 11(3): 26-27.
2008. Flick, Jr., G.J. Microbiological safety of farmed fish. Global Aquaculutre Advocate 11(2): 33-34.
2008. Flick, Jr., G.J. Bacterial, chemical residues impact tilapia quality. Global Aquaculutre Advocate 11(1): 32-33.
2008. Lindsay, D.S., Holliman, D., Flick, G.J., Goodwin, D.G., Mitchell, S.M., and Dubey, J.P. Effects of high pressure processing on Toxoplasma gondii oocysts on raspberries. Journal of Parasitology 94(3): 757-758.
2008. Sheldon, T.A., Boardman, G.D., Flick, G.J., and Gallagher, D.L. Effect of high hydrostatic pressure processing on freely suspended and bivalve-associated T7 bacteriophage. Journal of Food Protection 71(2): 345-350.
2008. Suklim, K., Flick, G.J., Bourne, D.W., Granata, L.A., Eifert, J., Williams, R., Popham, D., and Wittman, R. Microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure. Food Protection Trends 28(2): 96-106.
2008. Suklim, K., Flick, G.J., Bourne, D.W., Granata, L.A., Eifert, J., Williams, R., Popham, D., and Wittman, R. Pressure-induced germination and inactivation of Bacillus cereus spores and their survival in fresh blue crab meat (Callinectes sapidus) during storage. Journal of Aquatic Food Product Technology 17(3): 322-337.
2008. Tulou, K., Boardman, G., Smith, S., and Flick, G. Levels of vitellogenin in male Japanese medaka (Oryzias latipes) exposed to chemotherapeutics: Oxytetracycline, Romet-30, and copper sulfate. Journal of Applied Aquaculture 30(3): 149-167.
2007. Flick, Jr., G.J. Pathogenic Vibrios in shellfish. Global Aquaculutre Advocate 10(6): 46, 48.
2007. Flick, Jr., G.J. Quality parameters in farmed Atlantic salmon. Global Aquaculutre Advocate 10(5): 58, 60-61.
2007. Flick, Jr., G.J. Persistent biofilms problematic in aquaculture, food processing. Global Aquaculutre Advocate 10(4): 28-30.
2007. Flick, Jr., G.J. Postharvest treatments defeat Vibrio vulnificus. Global Aquaculutre Advocate 10(3): 28-29.
2007. Flick, Jr., G.J. Proper processing destroys V. parahaemolyticus in seafood. Global Aquaculutre Advocate 10(2): 30-31.
2007. Flick, Jr., G.J. Fish silage: Bioconverted waste yields useful by-products. Global Aquaculutre Advocate 10(1): 33-34.
2007. Kingsley, D.H., Holliman, D.R., Calci, K.R., Chen, H., and Flick, G.J. Inactivation of a norovirus by high-pressure processing. Applied and Environmental Microbiology 73(2): 581-585.
2007. Rosypal, A.C., Bowman, D.D., Holliman, D., Flick, G.J., and Lindsay, D.S. Effects of high hydrostatic pressure on embryonation of Ascaris suum eggs. Veterinary Parasitology 145(1-2): 86-89.
2006. Flick, Jr., G.J. Tilapia composition Part I. Global Aquaculutre Advocate 9(6): 24-25.
2006. Flick, Jr., G.J. High-OTR packaging helps protect seafood consumers from botulism. Global Aquaculutre Advocate 9(4): 30-31.
2006. Flick, Jr., G.J. ISo 22000:2005 food safety system integrates HACCP. Global Aquaculutre Advocate 9(3): 28-30.
2006. Flick, Jr., G.J. Listeria treatment in salmon processing. Global Aquaculutre Advocate 9(2): 32, 34.
2006. Flick, Jr., G.J. Fat content, freezing affect cold-smoked salmon quality. Global Aquaculutre Advocate 9(1): 30.
2006. Flick, Jr., G.J. Scombrotoxins Part III: Effect of processing operations on product safety. Global Aquaculutre Advocate 9(1): 26, 28.
2006. Gonzalez, S., Flick, G.J., Arritt, F.M., Holliman, D., and Meadows, B. The effect of high pressure processing on strains of Enterobacter sakazakii. Journal of Food Protection 69(4): 935-937.
2006. Lindsay, D.S., Collins, M.V., Holliman, D., Flick, G.J., and Dubey, J.P. Effects of high pressure processing on Toxoplasma gondii tissue cysts in ground pork. Journal of Parasitology 92(1): 195-196.
2005. Collins, M.V., Flick, G.J., Smith, S.A., Fayer, R., and Lindsay, D.S. The effect of high-pressure processing on infectivity of Cryptosporidium parvum oocysts recovered from experimentally exposed Eastern oysters (Crassostrea virginica). Journal of Eukaryotic Microbiology 52(6): 500-504.
2005. Flick, Jr., G.J. Scombrotoxins Part II: Prevalence in seafood. Global Aquaculture Advocate 8(5): 32-34.
2005. Flick, Jr., G.J. Scombrotoxins Part I: Problematic compounds for procedure, processing. Global Aquaculture Advocate 8(4): 33-34.
2005. Flick, Jr., G.J. Peracetic acid offers alternative sanitizing for seafood processors. Global Aquaculture Advocate 8(3): 36-37.
2005. Flick, Jr., G.J. Chlorine dioxide offers seafood treatment alternative to aqueous chlorine. Global Aquaculture Advocate 8(2): 36-37.
2005. Flick, Jr., G.J. High pressure processing of oysters Part 1: Biological composition, physical properties. Global Aquaculture Advocate 8(1): 36-37.
2005. Jordan, C.N., Zajac, A.M., Holliman, D., Flick, G.J., and Lindsay, D.S. Effects of high pressure processing on in vitro infectivity of Encephalitozoon cuniculi. Journal of Parasitology 91(6): 1487-1488.
2005. Lindsay, D.S., Collins, M.V., Jordan, C.N., Flick, G.J., and Dubey, J.P. Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice. Journal of Parasitology 91(3): 699-701.
2005. Smith-Asher, J.L., Ankenman Granata, L., Flick, G.J., Jahncke, M.L., and Croonenberghs, R.E. Cleaning effectiveness and hand washing procedures in the removal of Listeria spp. in blue crab (Callinectes sapidus) processing plants. Journal of Aquatic Product Technology 14(1): 39-53.
2004. Flick, Jr., G.J. USFDA approves omega-3 health claims; health bodies support regular seafood consumption. Global Aquaculture Advocate 7(6): 23-24.
2004. Flick, Jr., G.J. Ozone: Sanitizer, disinfectant for seafood processing. Global Aquaculture Advocate 7(5): 34-36.
2004. Flick, Jr., G.J. Microbial flora of aquaculture products. Global Aquaculture Advocate 7(4): 27-28.
2004. Flick, Jr., G.J. Seafood allergies: Varied responses deserve attention. Advocate 7(3): 22-23.
2004. Flick, Jr., G.J. Pulsed light improves food safety, quality. Advocate 7(2): 30-31.
2004. Flick, Jr., G.J. Concerns over antibiotics, chemicals. Advocate 7(1): 33-34.
2004. Lindsay, D.S., Collins, M.V., Mitchell, S.M., Wetch, C.N., Rosypal, A.C., Flick, G.J., Zajac, A.M., Lindquist, A., and Dubey, J.P. Survival of Toxoplasma gondii in Eastern oysters (Crassostrea virginica). Journal of Parasitology 90(5): 1054-1057.
2004. King, R.K., Flick, Jr., G.J., Pierson, M.D., Smith, S.A., Boardman, G.D., and Coale, Jr., C.W. Identification of bacterial pathogens in biofilms of recirculating aquaculture systems. Journal Aquatic Food Product Technology 13(1): 125-133.
2003. Flick, Jr., G.J. Trans-fatty acids: Health concerns, labeling requirements. Advocate 6(6): 16-17.
2003. Flick, Jr., G.J. Food irradiation Part II: Fish, shellfish applications. Advocate 6(5): 76-77.
2003. Flick, Jr., G.J. Food irradiation Part I: Product quality and safety. Advocate 6(4): 69-71.
2003. Flick, Jr., G.J. High pressure processing offers varied applications. Advocate 6(3): 82-85.
2003. Flick, Jr., G.J. High-pressure processing variably affects similar microorganisms. Advocate 6(2): 86-87.
2003. Flick, Jr., G.J. High hydrostatic pressure processing has potential. Advocate 6(1): 88-89.
2003. Lindsay, D.S., Collins, M.V., Mitchell, S.M., Cole, R.A., Flick, G.J., Wetch, C.N., and Dubey, J.P. Sporulation and survival of Toxoplasma gondii oocysts in seawater. Journal Eukaryotic Microbiology 50(6): 687-688.
2003. Suklim, K., Flick, Jr., G.J., Marcy, J.E., and Eigel, W.E. Effect of starch and egg white albumin on the textural and cooking properties of restructured squid patties (Illex illecebrosus). Journal Aquatic Food Product Technology 12(2): 47-60.
2002. Flick, Jr., G.J. U.S. Aquaculture is facing an upstream battle. Food Technology 56(9): 124.
2001. Lindsay, D.S., Phelps, K.A., Smith, S.A., Flick, G., Sumner, S.S., and Dubey, J.P. Removal of Toxoplasma gondii oocysts from sea water by Eastern oysters (Crassostrea virginica). Journal Eukaryotic Microbiology 50(Supplement): 197S-198S.
2001. Lorca, T.A., Gingerich, T.M., Pierson, M.D., Flick, G.J., Hackney, C.R., and Sumner, S.S. Growth and histamine formation of Morganella morganii in determining the safety and quality of inoculated and uninoculated bluefish (Pomatomus saltrix). Journal of Food Protection 64(12): 2015-2019.
2001. Flick, G.J., Oria, M.P., and Douglas, L. Potential hazards in cold-smoked fish: Biogenic amines. Journal of Food Science 66(7): S-1088 - S-1099.2001.
2001. Brenton, C.E., Flick, Jr., G.J., Pierson, M.D., Croonenberghs, R.E., and Pierson, M. Microbiological quality and safety of Quahog clams, (Mercenaria mercenaria), during refrigeration and at elevated storage temperature. Journal of Food Protection 64(3): 343-347.
2001. Gingerich, T.M., Lorca, T., Flick, Jr., G.J., McNair, H.M., and Pierson, M.D. Isolation of histamine-producing bacteria from fish-processing facilities and fishing vessels. Journal of Aquatic Food Product Technology 10(3): 61-66.
2000. Puella, S.V., Fernandes, C.F., Flick, G.J., Libey, G.S., Smith, S.A., and Coale, C.W. Quality Comparison of Aquacultured Pacu (Piaractus mesopotamicus) Fillets with other aquacultured fish fillets using subjective and objective sensorial traits. Journal of Aquatic Food Product Technology 9(1): 65-76.
1999. Gingerich, T.M., Lorca, T., Flick, G.J., Pierson, M.D., and McNair, H.M. Biogenic amine survey and organoleptic changes in fresh, stored, and temperature-abused bluefish (Pomatomus saltatrix). Journal of Food Protection 62(9): 1033-1037.
1998. Fernanades, C.F., Flick, G.J., Cohen, J., and Thomas, T.B. Role of organic acids during processing to improve quality of channel catfish. Journal of Food Protection 61(4): 495-498.
1998. Fernanades, C.F., Flick, G.J., and Thomas, T.B. Growth and inoculated psychrotrophic pathogens on refrigerated fillets of aquacultured rainbow trout and channel catfish. Journal of Food Protection 61(3): 313-317.
1998. Pullela, S., Fernandes, C.F., Flick, G.J., Libey, G.S., Smith, S.A., and Coale, C.W. Indicative and pathogenic microbiological quality of aquacultured finfish grown in different production systems. Journal of Food Protection 61(2): 205-210.
1997. Fernandes, C.F., Flick, Jr., G.J., Silva, J.L., and McCaskey, T.A. Influence of processing schemes on indicative bacteria and quality of fresh aquacultured catfish fillets. Journal of Food Protection 60(1): 54-58.
1997. Fernandes, C.F., Flick Jr., G.J., Silva, J.L., and McCaskey, T.A. Comparison of quality in aquacultured fresh catfish fillets II. Pathogens E. coli 0157:H7, Campylobacter, Vibrio, Plesiomonas, and Klebsiella. Journal of Food Protection 60(10): 1182-1188.
1996. Fernandes, C.F., Flick, Jr., G.J., and Libey, G.S. Evaluation of riboflavin-methionine mixture to improve the quality of aquacultured catfish fillets during the chilling process. Journal of Muscle Foods 7(4): 425-439.
1996. Rawles, D., Flick, Jr., G.J., and Martin R.E. Biogenic amines in fish and shellfish.Advances in Food and Nutrition Research39: 329-365.
Biography: Laura S. Lawson
Expertise: High Pressure Processing; Physical Chemistry; Biology; Administration; Technical Writing
Personal Information
Laura attended The College of William and Mary after graduating from Blacksburg High School. She received her BS in chemistry and biology and then came back to Virginia Tech where she acquired an MS in chemistry. Since then Laura has worked as a lab specialist for a number of departments at Virginia Tech. Her lab experience includes work in surface chemistry, molecular biology, and food chemistry. Currently, she is managing the High Pressure Processing Laboratory in the Food Science and Technology Department. Laura is also involved in writing and submitting grant proposals, assisting with research projects, helping to coordinate conferences and programs, and helping with sensories and labwork as needed.
Publications
Medical Product Risk Management Training Using HACCP Principles: Fourth Edition. October 2008. J. Salyer, K. Aziz, G. Flick, L. Douglas, A. Vashishtha, A. Correa, Eds. Medical HACCP Alliance, Blacksburg, VA.
Pharmaceutical Risk Management Training Using HACCP Principles: Second Edition. October 2008. J. Salyer, K. Aziz, G. Flick, L. Douglas, A. Vashishtha, S. Mastrangelo, A. Correa, Eds. Medical HACCP Alliance, Blacksburg, VA.
Medical Product Risk Management Training Using HACCP Principles: Third Edition. February 2008. J. Salyer, K. Aziz, G. Flick, L. Douglas, A. Vashishtha, A. Correa, Eds. Medical HACCP Alliance, Blacksburg, VA.
Pharmaceutical Risk Management Training Using HACCP Principles: First Edition. March 2008. J. Salyer, K. Aziz, G. Flick, L. Douglas, A. Vashishtha, S. Mastrangelo, A. Correa, Eds. Medical HACCP Alliance, Blacksburg, VA.
2008. Proceedings of the Seventh International Conference on Recirculating Aquaculture. Rakestraw, T., Douglas, L., Marsh, L., Granata, L., and Flick, G. (Eds.). Virginia Tech, The Hotel Roanoke and Conference Center, July 25-27. Roanoke, VA.
2006. Proceedings of the Sixth International Conference on Recirculating Aquaculture. Rakestraw, T., Douglas, L., Marsh, L., Granata, L., Correa, A. and Flick, G. (Eds.). Virginia Tech, The Hotel Roanoke and Conference Center, July 21-23. Roanoke, VA.
2004. Proceedings of the Fifth International Conference on Recirculating Aquaculture. Rakestraw, T., Douglas, L., Flick, G. (Eds.). Virginia Tech, The Hotel Roanoke and Conference Center, July 22-24. Roanoke, VA.
2003. Medical product risk management training using HACCP principles: Second edition. Salyer, J., Flick, G., Douglas, L., Hyman, W., Cotto, J., Aziz, K., Kauffman, L., and Priem, J., Eds. Virginia Tech. Blacksburg, VA.. 318 pp.
2003. Gonzalez, S., G.J. Flick, L. Douglas, E. McLean, S. Smith, and S.R. Craig. Composition and shelf-life of yellow perch (Perca flavescens). Aquaculture America 2003. February 18-21, 2003, Louisville, KY.
2002. Proceedings of the Fourth International Conference on Recirculating Aquaculture. Rakestraw, T., Douglas, L., Flick, G. (Eds.). Virginia Tech, The Hotel Roanoke and Conference Center, July 18-20.Roanoke, VA.
2001. Flick, G.J., M.P. Oria, and L. Douglas. Potential hazards in cold-smoked fish: Biogenic amines. Journal of Food Science Supplement to 66(7):S-1088 – S-1099.
2000. Zoecklein, B.W., L.S. Douglas, and Y.W. Jasinski. Evaluation of the phenol-free glycosyl-glucose determination. American Journal of Enology and Viticulture 51(4):420-423.
2000. Palma, M., L.T. Taylor, B.W. Zoecklein, and L.S. Douglas. Supercritical fluid extraction of grape glycosides. Journal of Agriculture and Food Chemistry 48(3):775-779.
Biography: Linda A. Granata
Expertise: High Pressure Processing; Microbiology; Food Science; Technical Writing
Personal Information
Linda received her B.S. in Food Science and Technology from Purdue University, West Lafayette, Indiana, in 1987. In 1995 she received her M.S. from The Ohio State University, Columbus, Ohio, also in Food Science and Technology. Linda took a full time position at Virginia Tech in September 2007 and operates and maintains the HPP equipment. She also conducts high pressure research, writes research reports and grant applications, and edits books and publications for the research group.
Publications
2008. Proceedings of the Seventh International Conference on Recirculating Aquaculture. Rakestraw, T., Douglas, L., Marsh, L., Granata, L., and Flick, G. (Eds.). Virginia Tech, The Hotel Roanoke and Conference Center, July 25-27. Roanoke, VA.
2008. Suklim, K. G.J. Flick Jr., D. Wall Bourne, L. Ankenman Granata, J. Eifert, R. Williams, D. Popham, and R. Wittman. Pressure-Induced Germination and Inactivation of Bacillus cereus Spores and Their Survival in Fresh Blue Crab Meat (Callinectes sapidus) During Storage. Journal of Aquatic Food Product Technology 17(3): 322-337.
2008. Suklim, K. G.J. Flick Jr., D. Wall Bourne, L. Ankenman Granata, J. Eifert, R. Williams, D. Popham, and R. Wittman. Microbiology, Physical and Sensory Quality of Vacuum-packaged Fresh Blue Crab Meat (Callinectes sapidus) Treated with High Pressure Processing. Food Protection Trends 28(2): 96-106.
2007. Flick Jr., G.A., L.A. Granata, and L.S. Marsh. Slaughter, Storage, Transport, and Packaging of Crustacea. In Shellfish Safety and Quality, Woodhead Press, editors S. Shumway and G. Rodick.
2007. Granata, L.A., J. White, and G.J. Flick.Jr. Alternative Methods to Pasteurization for Apple Cider. Food Protection Trends 28(6): 380-390.
2006. Proceedings of the Sixth International Conference on Recirculating Aquaculture. Rakestraw, T., Douglas, L., Marsh, L., Granata, L., Correa, A. and Flick, G. (Eds.). Virginia Tech, The Hotel Roanoke and Conference Center, July 21-23. Roanoke, VA.
2005. Flick Jr., G.J. and L.A. Granata. Biogenic Amines in Foods. In Toxins in Food, CRC Press, editors W.M. Dabrowski and Z.E. Sikorski. Pp.121-154.
2005. McAdams, T.J., R.G. Reinhart, C.F. Fernandes, G.J. Flick Jr., S.A. Smith, C.R. Hackney, G.S. Libey, and L.A. Granata. Incidence of pathogenic microorganisms in aqaucultured rainbow trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology 14(3): 95-105.
2005. Smith-Asher, J.L., L.A. Granata, G.J. Flick Jr., M.L. Jahncke, and R.E. Croonenberghs. Cleaning effectiveness and hand washing procedures in the removal Listeria spp. in Blue Crab (Callinectes sapidus) processing plants. Journal of Aquatic Food Product Technology 14(1): 39-43.
2004. Suklim, K., G.J. Flick Jr., J.E. Marcy, W.E. Eigel, G. Haugh, and L.A. Granata. Effect of cold-set binders: Aliginates and microbial transglutaminase on the physical properties of restructured scallops. Journal of Texture Studies 35: 634-642.
1996. Granata, L.A. and C.V. Morr. Improving acid and flavor development in high fiber and high protein soy-milk based yogurt. Journal of Food Science 61(2): 331-336.
Bourne, D.W., L.A. Granata, G.J. Flick, Jr., S.L. Cowart, Jr., and L.S. Douglas. 2008. The Effect of High Pressure Processing on Microbiological Quality, Shelf Life Extension and Physical Characteristics of Oysters (Crassostrea virginica and Crassostrea ariakensis). IFT.
Flick, G. 2007. Increasing Safety of Seafood
with High Pressure Processing. NFI's 2007 Seafood in Perspective
Technical Conference (Orlando, Florida, January 29 - February 1, 2007).
Flick, G. 2006. Effect of High Pressure
Processing on Microbial Spres in Blue Crab Meat. Seafood
Science & Technology Conference of the Americas (San Antonio, Texas,
Nov. 13-16, 2006).
Flick, G.
2006. The Effect of High Hydrostatic Pressure on the Microbiological, Physical
and Sensory Quality of Fresh Blue Crab (Callinectes sapidus) Meat.
TAFT 2006, The 2nd Joint Trans-Atlantic Fisheries Technology Conference
(Quebec City, Oct. 29 - Nov. 1st, 2006).
Gonzalez, S., G. Flick, D. Holliman, and D. Lindsay. 2005.
The effect of high pressure processing on strains of Enterobacter
sakazakii.
Institute of Food Technologists, Nonthermal Processing Division Meeting and
Workshop (Philadelphia, PA, September 2005).
Collins, M.V., G. Flick, D. Lindsay,
R. Fayer, S. Smith, M. Jahncke, R. Croonenberghs, and S. O’Keefe. 2005.
The effect of high hydrostatic pressure treatment on Eastern oysters (Crassostrea
virginica) experimentally infected with Cryptosporidium
parvum. Institute of
Food Technologists, Nonthermal Processing Division Meeting and Workshop (Philadelphia,
PA, September 2005).
Lindsay, D., M. Collins, D.
Holliman, G. Flick, and J.P. Dubey. 2005. Effects of high pressure processing
on infectivity of Toxoplasma gondii tissue cysts in ground pork in mice.
Institute of Food Technologists, Nonthermal Processing Division Meeting and
Workshop (Philadelphia, PA, September 2005).
Lindsay, D.S., M.C. Collins, G.J.Flick, and J.P. Dubey. 2004. Effects of high
pressure processing on infectivity of Toxoplasma gondii oocysts for mice. Joint
meeting American Association of Veterinary Parasitologists and American Society
of Parasitologists. (Philadelphia, PA, July 2004).
Jordan, C.N., A.M. Zajac, G.J. Flick, and D.S. Lindsay. 2004. High pressure
processing as a means to inactivate spores of Encephalitozoon cuniculi. American
Society for Tropical Medicine and Hygiene annual meeting (Miami, FL, Nov 2004).
2009. Flick, Jr., G.J. High pressure processing: Thought and substantial research required. Fleischwirtschaft International 24(3): 14, 16-18.
2009. Gogal, R. M. Jr., Kerr, R., Kingsley, D.H., Granata, L.A., LeRoith, T., and Flick, G.J. High hydrostatic pressure processing of murine norovirus 1 (MNV-1) contaminated oysters inhibits oral infection in STAT-1 -/- deficient female mice. Journal of Food Protection In review.
2009. Kingsley, D. H., Calci, K., Holliman, S., Dancho, B., and Flick, G.J. High pressure inactivation of HAV within oysters: Comparison of whole-in-shell with shucked oyster meats. Food and Environmental Virology Aris # 241711. (Submitted 6/19/09).
2008. Lindsay, D.S., Holliman, D., Flick, G.J., Goodwin, D.G., Mitchell, S.M., and Dubey, J.P. Effects of high pressure processing on Toxoplasma gondii oocysts on raspberries. Journal of Parasitology 94(3): 757-758.
2008. Sheldon, T.A., Boardman, G.D., Flick, G.J., and Gallagher, D.L. Effect of high hydrostatic pressure processing on freely suspended and bivalve-associated T7 bacteriophage. Journal of Food Protection 71(2): 345-350.
2008. Suklim, K., Flick, G.J., Bourne, D.W., Granata, L.A., Eifert, J., Williams, R., Popham, D., and Wittman, R. Microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure. Food Protection Trends 28(2): 96-106.
2008. Suklim, K., Flick, G.J., Bourne, D.W., Granata, L.A., Eifert, J., Williams, R., Popham, D., and Wittman, R. Pressure-induced germination and inactivation of Bacillus cereus spores and their survival in fresh blue crab meat (Callinectes sapidus) during storage. Journal of Aquatic Food Product Technology 17(3): 322-337.
2008. Whitney, B., Williams, R.C., Eifert, J., and Marcy, J. High pressures in combination with antimicrobials to reduce Escherichia coli O157:H7 and Salmonella Agona in apple juice and orange juice. Journal of Food Protection 71(4): 820-824.
2007. Kingsley, D.H., Holliman, D.R., Calci, K.R., Chen, H., and Flick, G.J. Inactivation of a norovirus by high-pressure processing. Applied and Environmental Microbiology 73(2): 581-585.
2007. Rosypal, A.C., Bowman, D.D., Holliman, D., Flick, G.J., and Lindsay, D.S. Effects of high hydrostatic pressure on embryonation of Ascaris suum eggs. Veterinary Parasitology 145(1-2): 86-89.
2007. Whitney, B., Williams, R.C., Eifert, J., and Marcy, J. High pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water and fruit juice. Journal of Food Protection 70(9): 2078-2083.
2006. Gonzalez, S., Flick, G.J., Arritt, F.M., Holliman, D., and Meadows, B. The effect of high pressure processing on strains of Enterobacter sakazakii. Journal of Food Protection 69(4): 935-937.
2006. Koo, J., Jahncke, M., Reno, P., Xiaopei, H., and Mallikarjunan, P. Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high pressure processing. Journal of Food Protection 69(3): 596-601.
2006. Lindsay, D.S., Collins, M.V., Holliman, D., Flick, G.J., and Dubey, J.P. Effects of high pressure processing on Toxoplasma gondii tissue cysts in ground pork. Journal of Parasitology 92(1): 195-196.
2005. Collins, M.V., Flick, G.J., Smith, S.A., Fayer, R., and Lindsay, D.S. The effect of high-pressure processing on infectivity of Cryptosporidium parvum oocysts recovered from experimentally exposed Eastern oysters (Crassostrea virginica). Journal of Eukaryotic Microbiology 52(6): 500-504.
2005. Flick, Jr., G. J. High pressure processing of oysters Part 1: Biological composition, physical properties. Global Aquaculture Advocate 8(1): 36-37.
2005. Jordan, C.N., Zajac, A.M., Holliman, D., Flick, G.J., and Lindsay, D.S. Effects of high pressure processing on in vitro infectivity of Encephalitozoon cuniculi. Journal of Parasitology 91(6): 1487-1488.
2005. Lindsay, D.S., Collins, M.V., Jordan, C.N., Flick, G. J., and Dubey, J.P. Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice. Journal of Parasitology 91(3): 699-701
2005. Xiaopei, H., Mallikarjunan, P., Koo, J., Andrews, L., and Jahncke, M. Comparison of kinetics on high pressure and irradiation inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in buffer solutions and whole oysters. Journal of Food Protection 68(2): 292-295.
2003. Flick, Jr., G.J. High hydrostatic pressure processing has potential. Advocate 6(1): 88-89.
2003. Flick, Jr., G.J. High-pressure processing variably affects similar microorganisms. Advocate 6(2): 86-87.
2003. Flick, Jr., G.J. High pressure processing offers varied applications. Advocate 6(3): 82-85.
To reach the campus use
Interstate 81 (southbound and northbound):
Take Exit 118 to reach
the exit ramps for all three of the exits (A, B, and C). There is only one
exit ramp serving the exits;
missing Exit 118 means a trip north to Exit 128 or south to Exit 114 to turn
around.
Take Exit 118B onto U.S. 460 West. This exit
connects directly to the Christiansburg Bypass. Follow the signs for Blacksburg/Virginia
Tech. Due to construction in this area, there may be lane or ramp changes.
Stay alert and follow the signs that marked "Virginia Tech".
 From
the new bypass, U.S. 460 Bus. -- South Main Street, exits to the right (take
South Main Street as one route to reach downtown Blacksburg). Stay on U.S.
460 West, signed for "Virginia Tech, Bluefield" to continue directly
to the university.
Drive for 2.5 miles on
U.S. 460 to the traffic light at VA 314, Southgate Drive. Turn right onto
Southgate Drive. There is
a campus map a quarter-mile on the right
and the Visitor Information Center is a half-mile from U.S. 460 on the right.
You must stop at the information center to obtain a Visitors pass, which you
will need in order to avoid a parking ticket. Make your first left, onto Duck
Pond Drive. The Food Science and Technology building is the first building
on the right, and has a prominent sign in front of the building. Park in front
of the building, and enter through the glass double doors.
To download a large Adobe
Acrobat campus map, click
here.
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