Inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional preserved raw crab product Ganjanggejang by soy sauce during storage

Park, Shin Young; Ha, Sang‐Do

doi:10.1016/j.foodcont.2014.11.046

Cited by 9 publications

(8 citation statements)

References 38 publications

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“…Chitosan, a positively charged polysaccharide composed of glucosamine and acetyl-glucosamine, has been shown to have antiviral effects on MNV, MS2 and FCV (Su et al, 2009;Davis et al, 2012Davis et al, , 2015. Grape seed and green tea extracts can be incorporated into edible chitosan films with a 5% grape seed extract reducing MNV titres by 4.0 log 10 after 3 h. Edible films enriched with Preserved raw crab product in soy sauce MNV 1.6 (20%) 1.4 (15%) 1.0 (10%) 0.6 (5% salt) (Park and Ha, 2015) Soy sauce containing 20, 15, 10, 5% salt for 3 days at 10°C…”

Section: Antiviral Food Components and Food Packagingmentioning

confidence: 99%

“…Preserved raw crab product in soy sauce MNV 1.0 (20%) 0.8 (15%) 0.5 (10%) 0.3 (5% salt) (Park and Ha, 2015) pH 5 (Su et al, 2009) A. Bosch et al International Journal of Food Microbiology 285 (2018) 110-128 green tea extracts (5 and 10%) were demonstrated to reduce MNV by 1.6 and 4.5 log 10 respectively (Amankwaah, 2013).…”

Section: Antiviral Food Components and Food Packagingmentioning

confidence: 99%

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Foodborne viruses: Detection, risk assessment, and control options in food processing

Bosch

Gkogka

Guyader

et al. 2018

International Journal of Food Microbiology

197

140

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In a recent report by risk assessment experts on the identification of food safety priorities using the Delphi technique, foodborne viruses were recognized among the top rated food safety priorities and have become a greater concern to the food industry over the past few years. Food safety experts agreed that control measures for viruses throughout the food chain are required. However, much still needs to be understood with regard to the effectiveness of these controls and how to properly validate their performance, whether it is personal hygiene of food handlers or the effects of processing of at risk foods or the interpretation and action required on positive virus test result. This manuscript provides a description of foodborne viruses and their characteristics, their responses to stress and technologies developed for viral detection and control. In addition, the gaps in knowledge and understanding, and future perspectives on the application of viral detection and control strategies for the food industry, along with suggestions on how the food industry could implement effective control strategies for viruses in foods. The current state of the science on epidemiology, public health burden, risk assessment and management options for viruses in food processing environments will be highlighted in this review.

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Section: Antiviral Food Components and Food Packagingmentioning

confidence: 99%

Section: Antiviral Food Components and Food Packagingmentioning

confidence: 99%

Foodborne viruses: Detection, risk assessment, and control options in food processing

Bosch

Gkogka

Guyader

et al. 2018

International Journal of Food Microbiology

197

140

View full text Add to dashboard Cite

show abstract

“…Conventional Korean soy sauce is generally made with germinated soybean, salt and water [74]. The soy sauce is fermented after cooking and crushing soybean, then mold it into a block form (Meju) with concurrent addition of salt (NaCl) and water before exposing it to natural conditions [3,4].…”

Section: Korean Soy Saucementioning

confidence: 99%

“…The percentage salt content of traditional Korean soy sauce is around 16.3-20.8% NaCl [75]. Studies have shown that soy sauce possesses diverse biological activities such as angiotensin inhibitory, anti-platelet, anticarcinogenic, and anti-oxidant activities [74]. Also, there is a report about the antibacterial activity of soy sauce against Escherichia coli O157:H7 [76].…”

Section: Korean Soy Saucementioning

confidence: 99%

Antiviral Natural Products against Hepatitis-A Virus

Odimegwu¹,

Ukachukwu²

2020

Hepatitis a and Other Associated Hepatobiliary Diseases

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The review on antiviral anti-hepatitis A virus agents is warranted given the importance of hepatitis A virus (HAV) as a human pathogen. Novel antiviral drugs have been sourced from natural agents and developed into products for management of viral infections. The role of purified natural products in treatment and as adjunctives in the management of HAV infections is clearly plausible. Treatments against Hepatitis A virus infection is currently limited. In this chapter, the antiviral natural products against hepatitis-A virus (HAV), their sources as well as their treatment approach and their application have been discussed. The antiviral natural products could be sourced generally from plants, herbs and animals. These natural agents have been shown to demonstrate substantial antiviral activity against HAV and could target various stages of the viral life cycle, replication, assemblage, release, as well as targeting virus-host specific interactions.

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“…Crab is one of the most valuable crustaceans in the commercial food market and is used in a variety of crab‐based processed foods . Crab marinated in soy sauce, called Ganjang‐gejang in Korean, is a representative processed fishery product and a traditional seafood dish in Korea . Nowadays, it is enormously popular and widely sold in commercial markets throughout Korea .…”

Section: Introductionmentioning

confidence: 99%

Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants

Kim

Choi

Kim

et al. 2016

J. Sci. Food Agric.

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Proper management of raw materials and the marination process are effective critical control points, and alternative interventions may be needed to control bacterial quantity. The results provide important basic information about the production of crab marinated in soy sauce and may facilitate effective implementation of sanitary management practices in related industries and research fields. © 2016 Society of Chemical Industry.

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Inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional preserved raw crab product Ganjanggejang by soy sauce during storage

Cited by 9 publications

References 38 publications

Foodborne viruses: Detection, risk assessment, and control options in food processing

Foodborne viruses: Detection, risk assessment, and control options in food processing

Antiviral Natural Products against Hepatitis-A Virus

Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants

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