retained for about one to fifteen minutes depending on the selected pressure and temperature value for lower pressures the time of treatment and temperature are greater while higher pressure requires less treatment time and less temperature a slight increase in temperature would decrease the amount of pressure required 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 at ambient temperature shucking of oysters occurs at much lower pressures about 25 000 p s i when oysters are treated for 15 minutes at ambient temperatures therefore it is envisioned that for processes not requiring bacteria elimination but only shucking the pressure vessels can be run at lower pressures and lower temperatures oysters can be shucked at lower pressures and then the raw oyster meat can be packaged in plastic bags the packages are then pressurized at higher pressures to eliminate the harmful pathogens in order to enhance the taste of raw seafood such as oysters various spices and flavorings can be added to the pressurized fluid for example salt lemon juice hot spices and other flavor enhancing additives may be deposited into the pressure vessel along with water before pressurization begins during pressure processing the flavor enhancing substances penetrate into the raw product and make the product more desirable to consumers once the batch in the loaded vessel has been treated for the pre determined period of time the securing yoke is rolled away from that vessel and engaged with the second vessel while the product.