Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies

Pexara, Andreana; Govaris, Α.

doi:10.3390/foods9111520

Cited by 38 publications

(37 citation statements)

References 97 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Since the virus is in direct contact with plasma, the exposure of virus to shortlived plasma-produced species, including electrons, ions, radicals, and UV, is significantly higher as compared to the other treatment modalities. During direct treatments, the virus will also be subjected to high electric fields at the plasma-substrate interface [112]. For remote treatments, the plasma is generated at a remote location relative to the sample and the plasma effluent is convectively transported to the virus samples (Figures 6C,E-H).…”

Section: Direct Versus Indirect Treatmentmentioning

confidence: 99%

Non-Thermal Plasma as a Novel Strategy for Treating or Preventing Viral Infection and Associated Disease

et al. 2021

View full text Add to dashboard Cite

Pathogenic viruses cause many human, animal, and plant diseases that are associated with substantial morbidity, mortality and socio-economic impact. Although effective strategies for combatting virus transmission and associated disease are available, global outbreaks of viral pathogens such as the virus responsible for the COVID-19 pandemic demonstrate that there is still a critical need for new approaches that can be used to interrupt the chain of viral infection and mitigate virus-associated pathogenesis. Recent studies point to non-thermal plasma (NTP), a partly ionized gas comprised of a complex mixture of reactive oxygen and nitrogen species along with physical effectors, as the potential foundation for new antiviral approaches. A more thorough understanding of the antiviral properties and safety of NTP has stimulated explorations of NTP as the basis for treatments of viral diseases. The recently described immunomodulatory properties of NTP are also being evaluated for potential use in immunotherapies of viral diseases as well as in antiviral vaccination strategies. In this review, we present the current state-of-the-art in addition to compelling arguments that NTP merits further exploration for use in the prevention and management of viral infections and associated diseases.

show abstract

Section: Direct Versus Indirect Treatmentmentioning

confidence: 99%

Non-Thermal Plasma as a Novel Strategy for Treating or Preventing Viral Infection and Associated Disease

et al. 2021

View full text Add to dashboard Cite

show abstract

“…To avoid that, non-thermal inactivation food-processing technologies have recently been gaining popularity. They include high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) ( Pexara and Govaris, 2020 ).…”

Section: Persistence and Stability Of Other Respiratory Viruses In Fomentioning

confidence: 99%

Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

González

Marquès

Domingo

2021

Environmental Research

View full text Add to dashboard Cite

Respiratory viruses are the main agents causing respiratory tract diseases. Nowadays, coronaviruses – and specifically, SARS-CoV-1, MERS-CoV and SARS-CoV-2 – are the principal responsible for the major epidemic outbreaks of the 21st century. The major routes of transmission for respiratory viruses – including coronaviruses – are via direct and indirect contacts. However, transmission through contaminated foods has not been extensively assessed. The present paper was aimed at reviewing scientific data on the transmission of respiratory viruses through potentially contaminated foods. While the current data seem to suggest that this route of transmission is not likely to occur, in order to increase the knowledge on this issue further investigations are still clearly necessary for a more complete prevention of the risks. Studies should include fresh produce and cooked foods. Anyway, prevention measures and good hygienic practices for both consumers and workers are mandatory when handling and cooking foods.

show abstract

“…Hepatitis E virus (HEV) infections were initially associated with drinking contaminated water, but several cases were also attributed to contaminated food such as undercooked meat and meat products in certain outbreaks globally [5]. Other enteric viruses such as human astrovirus (HAstV), human adenovirus (HuAdV), Aichi virus (AiV), sapovirus (SaV), and enterovirus (EV) are also notable foodborne viruses, causing sporadic outbreaks worldwide [6]. The description and classification of foodborne viruses are summarized in Table 1.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

Govaris

Pexara

2021

Foods

Self Cite

View full text Add to dashboard Cite

High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), hepatitis E virus (HEV), human astrovirus (HAstV), human adenovirus (HuAdV), Aichi virus (AiV), sapovirus (SaV), and enterovirus (EV), which have also been implicated in foodborne outbreaks in various countries. The HPP inactivation of foodborne viruses in foods depends on high-pressure processing parameters (pressure, temperature, and duration time) or non-processing parameters such as virus type, food matrix, water activity (aw), and the pH of foods. HPP was found to be effective for the inactivation of foodborne viruses such as HuNoV, HAV, HAstV, and HuAdV in foods. HPP treatments have been found to be effective at eliminating foodborne viruses in high-risk foods such as shellfish and vegetables. The present work reviews the published data on the effect of HPP processing on foodborne viruses in laboratory media and foods.

show abstract

Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies

Cited by 38 publications

References 97 publications

Non-Thermal Plasma as a Novel Strategy for Treating or Preventing Viral Infection and Associated Disease

Non-Thermal Plasma as a Novel Strategy for Treating or Preventing Viral Infection and Associated Disease

Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

Contact Info

Product

Resources

About