Novel inactivation methods are needed to control the spread of foodborne viruses responsible for nonbacterial gastroenteritis worldwide. The advent of high-pressure homogenization combining high pressure, shear stress, and cavitation provides the opportunity to evaluate this technology
for viral inactivation in fluid foods under continuous processing conditions. Our objective was to evaluate murine norovirus (MNV-1) and MS2 coliphage (single-stranded RNA) as human enteric virus surrogates for their susceptibility to a novel high-pressure homogenization process for application
in commercial settings. Experiments were conducted in duplicate with MNV-1 and MS2 coliphage in phosphate-buffered saline, using homogenization pressures of 0, 100, 200, 250, and 300 MPa (the maximum achievable by the homogenizer), resulting in exposure temperatures of 24, 46, 63, 70, and
75°C, respectively, for <2 s. Only homogenization pressures of 300 MPa at 75°C showed inactivation of ∼3 log PFU for MS2 from an initial ∼6 log PFU. Also, MNV-1 showed inactivation of ∼0.8 log PFU at 300 MPa. Further studies are warranted to validate this inactivation
process, which can retain the sensory and nutritional value of fluid food and shows promise for application in industrial environments.
Document Type: Research Article
Department of Food Science and Technology, The University of Tennessee–Knoxville, 2605 River Drive, Room 102 FSPB, Knoxville, Tennessee 37996-4591, USA. firstname.lastname@example.org 2:
Department of Food Science and Technology, The University of Tennessee–Knoxville, 2605 River Drive, Room 102 FSPB, Knoxville, Tennessee 37996-4591, USA
Publication date: November 1, 2009
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