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

Grove, Stephen F.; Lee, Alvin; Lewis, Thomas E.; Stewart, Charles; Chen, Chien-Jen; Hoover, Dallas G.

doi:10.4315/0362-028x-69.4.957

Cited by 84 publications

(61 citation statements)

References 61 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…HPH (>100 MPa) seems to be a useful technological alternatives to pasteurization, which is promising for dairy phages inactivation [5], [22]. The influence of HPH on phages could be due to the transformation of their protein structure [23]. Table I shows the functional and structural changes in microorganisms during different pressures treatment [14], [17].…”

Section: A Effect On Microorganismsmentioning

confidence: 99%

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

View full text Add to dashboard Cite

Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

show abstract

Section: A Effect On Microorganismsmentioning

confidence: 99%

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

View full text Add to dashboard Cite

show abstract

“…Nonthermal technologies are becoming increasingly popular because they can be used for decontamination, pasteurization, and sterilization of foods with no significant quality changes, nutrition loss, or use of preservatives (10)(11)(12)(13)(14). High-pressure processing (HPP) has come to the forefront as a promising intervention for viral inactivation in foods since it has been reported to effectively inactivate some foodborne viruses (such as hepatitis A virus and rotavirus), prevent internalization of particles, and inactivate both surface-contaminated and internalized particles (11,13,(15)(16)(17).…”

mentioning

confidence: 99%

“…High-pressure processing (HPP) has come to the forefront as a promising intervention for viral inactivation in foods since it has been reported to effectively inactivate some foodborne viruses (such as hepatitis A virus and rotavirus), prevent internalization of particles, and inactivate both surface-contaminated and internalized particles (11,13,(15)(16)(17). In recent years, HPP has been used to treat high-risk foods for virus contamination, including fruit and vegetable product categories (e.g., salsa, apple sauce, and various fruit blends and purees) and shellfish (e.g., oysters and clams).…”

mentioning

confidence: 99%

Variable High-Pressure-Processing Sensitivities for Genogroup II Human Noroviruses

Lou

DiCaprio

et al. 2016

Appl Environ Microbiol

Self Cite

View full text Add to dashboard Cite

Human norovirus (HuNoV) is a leading cause of foodborne diseases worldwide. High-pressure processing (HPP) is one of the most promising nonthermal technologies for the decontamination of viral pathogens in foods. However, the survival of HuNoVs after HPP is poorly understood because these viruses cannot be propagated in vitro. In this study, we estimated the survival of different HuNoV strains within genogroup II (GII) after HPP treatment using viral receptor-binding ability as an indicator. Four HuNoV strains (one GII genotype 1 [GII.1] strain, two GII.4 strains, and one GII.6 strain) were treated at high pressures ranging from 200 to 600 MPa. After treatment, the intact viral particles were captured by porcine gastric mucin-conjugated magnetic beads (PGM-MBs) that contained histo-blood group antigens, the functional receptors for HuNoVs. The genomic RNA copies of the captured HuNoVs were quantified by real-time reverse transcriptase PCR (RT-PCR). Two GII.4 HuNoVs had similar sensitivities to HPP. The resistance of HuNoV strains against HPP ranked as follows: GII.1 > GII.6 > GII.4, with GII.4 being the most sensitive. Evaluation of temperature and matrix effects on HPP-mediated inactivation of HuNoV GII.4, GII.1, and GII.6 strains showed that HuNoV was more easily inactivated at lower temperatures and at a neutral pH. In addition, phosphate-buffered saline (PBS) and minimal essential medium (MEM) can provide protective effects against HuNoV inactivation compared to H 2 O. Collectively, this study demonstrated that (i) different HuNoV strains within GII exhibited different sensitivities to high pressure, and (ii) HPP is capable of inactivating HuNoV GII strains by optimizing pressure parameters. IMPORTANCEHuman norovirus (HuNoV) is a leading cause of foodborne disease worldwide. Noroviruses are highly diverse, both antigenically and genetically. Genogroup II (GII) contains the majority of HuNoVs, with GII genotype 4 (GII.4) being the most prevalent. Recently, GII.1 and GII.6 have emerged and caused many outbreaks worldwide. However, the survival of these GII HuNoVs is poorly understood because they are uncultivable in vitro. Using a novel receptor-binding assay conjugated with real-time RT-PCR, we found that GII HuNoVs had variable susceptibilities to high-pressure processing (HPP), which is one of the most promising food-processing technologies. The resistance of HuNoV strains to HPP ranked as follows: GII.1 > GII.6 > GII.4. This study highlights the ability of HPP to inactivate HuNoV and the need to optimize processing conditions based on HuNoV strain variability and sample matrix.

show abstract

“…Norovirus contamination can occur during preharvest and postharvest stages, such as through contaminated irrigation water, septic tank runoff, and mishandling by farm workers and food handlers (2,8,24,26,39,53). Additionally, fresh produce undergoes minimal to no processing, increasing the viral infection risk (8,18,26,54).…”

mentioning

confidence: 99%

Inactivation of a Human Norovirus Surrogate, Human Norovirus Virus-Like Particles, and Vesicular Stomatitis Virus by Gamma Irradiation

Feng¹,

Divers²,

Ma³

et al. 2011

Appl Environ Microbiol

112

View full text Add to dashboard Cite

Gamma irradiation is a nonthermal processing technology that has been used for the preservation of a variety of food products. This technology has been shown to effectively inactivate bacterial pathogens. Currently, the FDA has approved doses of up to 4.0 kGy to control food-borne pathogens in fresh iceberg lettuce and spinach. However, whether this dose range effectively inactivates food-borne viruses is less understood. We have performed a systematic study on the inactivation of a human norovirus surrogate (murine norovirus 1 [MNV-1]), human norovirus virus-like particles (VLPs), and vesicular stomatitis virus (VSV) by gamma irradiation. We demonstrated that MNV-1 and human norovirus VLPs were resistant to gamma irradiation. For MNV-1, only a 1.7-to 2.4-log virus reduction in fresh produce at the dose of 5.6 kGy was observed. However, VSV was more susceptible to gamma irradiation, and a 3.3-log virus reduction at a dose of 5.6 kGy in Dulbecco's modified Eagle medium (DMEM) was achieved. We further demonstrated that gamma irradiation disrupted virion structure and degraded viral proteins and genomic RNA, which resulted in virus inactivation. Using human norovirus VLPs as a model, we provide the first evidence that the capsid of human norovirus has stability similar to that of MNV-1 after exposure to gamma irradiation. Overall, our results suggest that viruses are much more resistant to irradiation than bacterial pathogens. Although gamma irradiation used to eliminate the virus contaminants in fresh produce by the FDA-approved irradiation dose limits seems impractical, this technology may be practical to inactivate viruses for other purposes, such as sterilization of medical equipment.

show abstract

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

Cited by 84 publications

References 61 publications

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Variable High-Pressure-Processing Sensitivities for Genogroup II Human Noroviruses

Inactivation of a Human Norovirus Surrogate, Human Norovirus Virus-Like Particles, and Vesicular Stomatitis Virus by Gamma Irradiation

Contact Info

Product

Resources

About