High Pressure Processing and its Application to the Challenge of Virus-Contaminated Foods
Open Access
- 20 November 2012
- journal article
- review article
- Published by Springer Science and Business Media LLC in Food and Environmental Virology
- Vol. 5 (1), 1-12
- https://doi.org/10.1007/s12560-012-9094-9
Abstract
High pressure processing (HPP) is an increasingly popular non-thermal food processing technology. Study of HPP’s potential to inactivate foodborne viruses has defined general pressure levels required to inactivate hepatitis A virus, norovirus surrogates, and human norovirus itself within foods such as shellfish and produce. The sensitivity of a number of different picornaviruses to HPP is variable. Experiments suggest that HPP inactivates viruses via denaturation of capsid proteins which render the virus incapable of binding to its receptor on the surface of its host cell. Beyond the primary consideration of treatment pressure level, the effects of extending treatment times, temperature of initial pressure application, and matrix composition have been identified as critical parameters for designing HPP inactivation strategies. Research described here can serve as a preliminary guide to whether a current commercial process could be effective against HuNoV or HAV.Keywords
This publication has 82 references indexed in Scilit:
- Hemocytes Are Sites of Enteric Virus Persistence within OystersApplied and Environmental Microbiology, 2011
- From barnyard to food table: The omnipresence of hepatitis E virus and risk for zoonotic infection and food safetyVirus Research, 2011
- Randomized, Double-Blinded Clinical Trial for Human Norovirus Inactivation in Oysters by High Hydrostatic Pressure ProcessingApplied and Environmental Microbiology, 2011
- Internalization of Murine Norovirus 1 by Lactuca sativa during IrrigationApplied and Environmental Microbiology, 2011
- Inactivation of a Human Norovirus Surrogate by High-Pressure Processing: Effectiveness, Mechanism, and Potential Application in the Fresh Produce IndustryApplied and Environmental Microbiology, 2011
- Epidemiology of Seafood-Associated Infections in the United StatesClinical Microbiology Reviews, 2010
- Aichi Virus, Norovirus, Astrovirus, Enterovirus, and Rotavirus Involved in Clinical Cases from a French Oyster-Related Gastroenteritis OutbreakJournal of Clinical Microbiology, 2008
- Predictive Model for Inactivation of Feline Calicivirus, a Norovirus Surrogate, by Heat and High Hydrostatic PressureApplied and Environmental Microbiology, 2008
- VP4 Protein from Human Rhinovirus 14 Is Released by Pressure and Locked in the Capsid by the Antiviral Compound WINJournal of Molecular Biology, 2007
- Inactivation of a Norovirus by High-Pressure ProcessingApplied and Environmental Microbiology, 2007