High pressure treatment and green tea extract synergistically control enteric virus contamination in beverages

Falcó, Irene; Randazzo, Walter; Pérez, Ana; Martínez, Antonio; Rodrigo, Dolores; Sánchez, Glòria

doi:10.1016/j.foodcont.2022.109384

Cited by 5 publications

(1 citation statement)

References 40 publications

(48 reference statements)

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“…Specifically, F-specific (e.g., MS2) and somatic (e.g., φ174) bacteriophages have been commonly used as viral surrogates for viral inactivation and as indicators for fecal contamination in Europe and the USA [ 44 , 45 ]. Recently, a novel three-dimensional cell culture technique based on stem cell-derived human intestinal enteroids (HIEs) has been described and confirmed to support the replication of HuNoVs [ 46 , 47 ], enabling the first inactivation studies [ 48 , 49 , 50 , 51 ].…”

Section: Introductionmentioning

confidence: 99%

Leveraging Plasma-Activated Seawater for the Control of Human Norovirus and Bacterial Pathogens in Shellfish Depuration

Pandiscia,

Lorusso,

Manfredi

et al. 2024

Foods

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Cold plasma is a promising alternative for water treatment owing to pathogen control and a plethora of issues in the agriculture and food sectors. Shellfish pose a serious risk to public health and are linked to large viral and bacterial outbreaks. Hence, current European regulations mandate a depuration step for shellfish on the basis of their geographical growth area. This study investigated the inactivation of relevant viral and bacterial pathogens of three plasma-activated seawaters (PASWs), and their reactive oxygen and nitrogen species (RONS) composition, as being primarily responsible for microbial inactivation. Specifically, F-specific (MS2) and somatic (φ174) bacteriophage, cultivable surrogate (murine norovirus, MNV, and Tulane virus, TV), and human norovirus (HuNoV GII.4) inactivation was determined using plaque counts and infectivity assays, including the novel human intestinal enteroid (HIE) model for HuNoV. Moreover, the kinetic decay of Escherichia coli, Salmonella spp., and Vibrio parahaemolyticus was characterized. The results showed the complete inactivation of phages (6–8 log), surrogates (5–6 log), HuNoV (6 log), and bacterial (6–7 log) pathogens within 24 h while preventing cytotoxicity effects and preserving mussel viability. Nitrites (NO2−) were found to be mostly correlated with microbial decay. This research shows that PASWs are a suitable option to depurate bivalve mollusks and control the biohazard risk linked to their microbiological contamination, either viral or bacterial.

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Section: Introductionmentioning

confidence: 99%

Leveraging Plasma-Activated Seawater for the Control of Human Norovirus and Bacterial Pathogens in Shellfish Depuration

Pandiscia,

Lorusso,

Manfredi

et al. 2024

Foods

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An Overview of Food-Borne Pathogenic Microbes: Classification, Mode of Actions, and Recent Advances in Strategies for Management of Food-Borne Pathogens

Swarnakar,

Chowhan,

Chakraborty

2024

Advances in Science, Technology &Amp; Innovation

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Antiviral Activity of Natural Compounds for Food Safety

Falcó,

Randazzo,

Sánchez

2024

Food Environ Virol

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Gastroenteritis and hepatitis are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Several natural compounds have demonstrated antiviral activity against human enteric viruses, such as human norovirus and hepatitis A virus, while little information is available for hepatitis E virus. Many in-vitro studies have evaluated the efficacy of different natural compounds against human enteric viruses or their surrogates. However, only few studies have investigated their antiviral activity in food applications. Among them, green tea extract, grape seed extract and carrageenans have been extensively investigated as antiviral natural compounds to improve food safety. Indeed, these extracts have been studied as sanitizers on food-contact surfaces, in produce washing solutions, as active fractions in antiviral food-packaging materials, and in edible coatings. The most innovative applications of these antiviral natural extracts include the development of coatings to extend the shelf life of berries or their combination with established food technologies for improved processes. This review summarizes existing knowledge in the underexplored field of natural compounds for enhancing the safety of viral-contaminated foods and underscores the research needs to be covered in the near future.

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High pressure treatment and green tea extract synergistically control enteric virus contamination in beverages

Cited by 5 publications

References 40 publications

Leveraging Plasma-Activated Seawater for the Control of Human Norovirus and Bacterial Pathogens in Shellfish Depuration

Leveraging Plasma-Activated Seawater for the Control of Human Norovirus and Bacterial Pathogens in Shellfish Depuration

An Overview of Food-Borne Pathogenic Microbes: Classification, Mode of Actions, and Recent Advances in Strategies for Management of Food-Borne Pathogens

Antiviral Activity of Natural Compounds for Food Safety

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