Inactivation of Foodborne Viruses of Significance by High Pressure and Other Processes

Authors: Grove, Stephen F.¹; Lee, Alvin¹; Lewis, Tom²; Stewart, Cynthia M.³; Chen, Haiqiang⁴; Hoover, Dallas G.⁴

Source: Journal of Food Protection®, Volume 69, Number 4, April 2006 , pp. 957-968(12)

Publisher: International Association for Food Protection

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Abstract:

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.

Document Type: Review article

Affiliations: 1: Food Science Australia, CSIRO, Private Bag 16, Werribee, Victoria 3030, Australia 2: Australian Food Safety Centre of Excellence, GPO Box 252-54, Hobart, Tasmania 7001, Australia 3: Food Science Australia, P.O. Box 52, North Ryde, New South Wales 1670, Australia; National Center for Food Safety & Technology, 6502 S. Archer Road, Summit-Argo, IL 60501-1957, USA 4: Department of Animal & Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA

Publication date: 2006-04-01

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First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Inactivation of Foodborne Viruses of Significance by High Pressure and Other Processes

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