Inactivation of herpes viruses by high hydrostatic pressure

Nakagami, Tatsuyoshi; Shigehis, Tamotsu; Ohmori, Takashi; Taji, Shiro; Hase, Atsushi; Kimura, Teruo; Yamanishi, Koichi

doi:10.1016/0166-0934(92)90115-t

Cited by 42 publications

(25 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Of note, pressurization of a few other enveloped viruses, such as avian influenza virus, HSV-1, and HCMV, has also been reported. While treatment under 550 MPa at 15°C for 90 s was able to efficiently inactivate avian influenza virus (H7N7) (27), the titers of HSV-1 and HCMV were reduced by approximately 7 and 4 logs, respectively, upon HPP at more than 400 MPa for 10 min at 25°C (41). Taken together, these results indicate that the susceptibility to pressure varies greatly among enveloped viruses and that VSV is the most stable among tested viruses.…”

Section: Discussionsupporting

confidence: 58%

“…To date, there are only a few studies on high-pressure inactivation of enveloped viruses (20,22,27,41,49). For example, the titers of herpes simplex virus 1 (HSV-1) and human cytomegalovirus (HCMV) were reduced by more than 7 and 4 logs, respectively, after treatment at 300 MPa at 25°C for 10 min (41). Additionally, a pressure of 260 MPa held for 12 h at 20°C reduced 4 logs of vesicular stomatitis virus (VSV) (49).…”

mentioning

confidence: 99%

“…Although most enveloped viruses are not food borne, a better understanding of the inactivation of enveloped viruses would help to identify the optimal processing parameters, which can facilitate many other important applications of HPP such as preparation of inactivated vaccines. To date, there are only a few studies on high-pressure inactivation of enveloped viruses (20,22,27,41,49). For example, the titers of herpes simplex virus 1 (HSV-1) and human cytomegalovirus (HCMV) were reduced by more than 7 and 4 logs, respectively, after treatment at 300 MPa at 25°C for 10 min (41).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Lack of Correlation between Virus Barosensitivity and the Presence of a Viral Envelope during Inactivation of Human Rotavirus, Vesicular Stomatitis Virus, and Avian Metapneumovirus by High-Pressure Processing

Lou¹,

Neetoo

Chen

et al. 2011

Appl Environ Microbiol

View full text Add to dashboard Cite

High-pressure processing (HPP) is a nonthermal technology that has been shown to effectively inactivate a wide range of microorganisms. However, the effectiveness of HPP on inactivation of viruses is relatively less well understood. We systematically investigated the effects of intrinsic (pH) and processing (pressure, time, and temperature) parameters on the pressure inactivation of a nonenveloped virus (human rotavirus [HRV]) and two enveloped viruses (vesicular stomatitis virus [VSV] and avian metapneumovirus [aMPV]). We demonstrated that HPP can efficiently inactivate all tested viruses under optimal conditions, although the pressure susceptibilities and the roles of temperature and pH substantially varied among these viruses regardless of the presence of a viral envelope. We found that VSV was much more stable than most food-borne viruses, whereas aMPV was highly susceptible to HPP. When viruses were held for 2 min under 350 MPa at 4°C, 1.1-log, 3.9-log, and 5.0-log virus reductions were achieved for VSV, HRV, and aMPV, respectively. Both VSV and aMPV were more susceptible to HPP at higher temperature and lower pH. In contrast, HRV was more easily inactivated at higher pH, although temperature did not have a significant impact on inactivation. Furthermore, we demonstrated that the damage of virion structure by disruption of the viral envelope and/or capsid is the primary mechanism underlying HPP-induced viral inactivation. In addition, VSV glycoprotein remained antigenic although VSV was completely inactivated. Taken together, our findings suggest that HPP is a promising technology to eliminate viral contaminants in high-risk foods, water, and other fomites.High-pressure processing (HPP) is a nonthermal pasteurization technology that uses pressure instead of thermal energy to inactivate harmful pathogens. In the food industry, HPP has been used to inactivate food-borne infectious agents (such as bacteria, viruses, fungi, protozoa, and prions) and proteins (such as enzymes, allergens, and toxins) (2, 3, 6, 9). The primary advantage of HPP is that it has minimal effect on the organoleptic and nutritional properties of foods compared to other processing methods, since the treatment does not disrupt the covalent bonds stabilizing the structure of micronutrients as well as color and flavor compounds (3,5,23,39). In addition, since pressure acts instantaneously and uniformly throughout the pressure vessel, the structure and texture of many high-moisture foods are minimally affected. In today's modern society, consumers are increasingly demanding food products that are minimally processed and free of preservatives. Thus, HPP is becoming a widely used nonthermal processing technology that can ensure food safety, food quality, shelf-life extension, and nutritional value.Despite the extensive research on the inactivation of bacterial pathogens by HPP, the inactivation of viruses by HPP is less well understood. With regard to applications in the area of food safety, HPP studies have focused on food-and waterborne virus...

show abstract

Section: Discussionsupporting

confidence: 58%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Lack of Correlation between Virus Barosensitivity and the Presence of a Viral Envelope during Inactivation of Human Rotavirus, Vesicular Stomatitis Virus, and Avian Metapneumovirus by High-Pressure Processing

Lou¹,

Neetoo

Chen

et al. 2011

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…Complete inactivation of suspensions of feline calicivirus (a Norwalk-like virus surrogate), adenovirus, and adenovirus and hepatitis A can be achieved by treatment at 275 MPa for 5 min (Kingsley et al 2002), 400 MPa for 15 min (Wilkinson et al 2001) and at 450 MPa for 5 min (Kingsley et al 2002), respectively. In contrast, several studies have demonstrated the remarkable baroresistance of poliovirus (Nakagami et al 1992;Oliveira et al 1999;Wilkinson et al 2001;Kingsley et al 2002). Foot and mouth disease virus was reduced by 102.9 plaque-forming units by treatment at 220 MPa for 1 h (Kingsley et al 2002).…”

Section: Inactivating Virusesmentioning

confidence: 82%

“…The mode of inactivation of viruses by high pressure has not been fully elucidated, although the viral envelope, when present, appears to be one target for HP inactivation. Treatment at pressures above 300 MPa damages the envelopes of human immunodeficiency virus (HIV) and cytomegalovirus, preventing the binding of virus particles to cells (Nakagami et al 1992). Pressure can also cause the dissociation of virus particles; depending on the virus and the treatment conditions, pressure-induced dissociation may be fully reversible or irreversible (Da Poian et al 1994).…”

Section: Inactivating Virusesmentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

369

172

View full text Add to dashboard Cite

High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

show abstract