Inactivation of Foodborne Viruses of Significance by High Pressure and Other Processes
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Grove, SF and Lee, A and Lewis, TE and Stewart, CM and Chen, H and Hoover, DG, Inactivation of Foodborne Viruses of Significance by High Pressure and Other Processes, Journal of Food Protection, 69, (4) pp. 957-968. ISSN 0362-028X (2006) [Refereed Article]
The overall safety of a food product is an important component in the mix of considerations for processing, distribution, and sale. With constant commercial demand for superior food products to sustain consumer interest, nonthermal processing technologies have drawn considerable attention for their ability to assist development of new products with improved quality attributes for the marketplace. This review focuses primarily on the nonthermal processing technology high-pressure processing (HPP) and examines current status of its use in the control and elimination of pathogenic human viruses in food products. There is particular emphasis on noroviruses and hepatitis A virus with regard to the consumption of raw oysters, because noroviruses and hepatitis A virus are the two predominant types of viruses that cause foodborne illness. Also, application of HPP to whole-shell oysters carries multiple benefits that increase the popularity of HPP usage for these foods. Viruses have demonstrated a wide range of sensitivities in response to high hydrostatic pressure. Viral inactivation by pressure has not always been predictable based on nomenclature and morphology of the virus. Studies have been complicated in part from the inherent difficulties of working with human infectious viruses. Consequently, continued study of viral inactivation by HPP is warranted. Copyright ©, International Association for Food Protection.
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