Innovative nonthermal technologies for inactivation of emerging foodborne viruses

Han, Sung-Hyun; Hyun, Seok-Woo; Son, Jeong Won; Song, Min Su; Lim, Dong Jae; Choi, Changsun; Park, Si Hong; Ha, Sang‐Do

doi:10.1111/1541-4337.13192

Cited by 3 publications

(2 citation statements)

References 285 publications

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“…Enteric viruses, including NoV and HAV, account for a significant portion of contaminated raw shellfish (Han et al., 2023). HAV infection represents a leading global cause of acute viral hepatitis, with recurring outbreaks linked to the consumption of shellfish harvested from waters contaminated with fecal matter.…”

Section: Microbiological Safety In Seafood Productsmentioning

confidence: 99%

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Roy,

Jeon

et al. 2024

Comp Rev Food Sci Food Safe

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Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood. This analysis examines outbreaks linked to seafood in the United States and globally, with a particular emphasis on the health concerns posed by pathogenic bacteria and viruses to consumers. Ensuring the safety of seafood is crucial since it directly relates to consumer preferences on sustainability, food safety, provenance, and availability. The review focuses on assessing the frequency, growth, and durability of infections that arise during the processing of seafood. It utilizes next‐generation sequencing to identify the bacteria responsible for these illnesses. Additionally, it analyzes methods for preventing and intervening of infections while also considering the forthcoming challenges in ensuring the microbiological safety of seafood products. This evaluation emphasizes the significance of the seafood processing industry in promptly responding to evolving consumer preferences by offering current information on seafood hazards and future consumption patterns. To ensure the continuous safety and sustainable future of seafood products, it is crucial to identify and address possible threats.

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Section: Microbiological Safety In Seafood Productsmentioning

confidence: 99%

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Roy,

Jeon

et al. 2024

Comp Rev Food Sci Food Safe

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“…It would, therefore, be attractive to propose HHP treatment for milk sterilization in HMBs. However, although HHP processing has been shown to be effective in viral inactivation [ 9 , 10 ], the effect of this process on viruses that may be present in the complex nutritional matrix of DM remains to be defined. In the present study, to evaluate the efficacy of HHP processing on viral inactivation in DM, we artificially infected pools of milk with two types of viruses that are very different in terms of viral organization: The human coronavirus (HCoV) 229E and the hepatitis E virus (HEV).…”

Section: Introductionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure Processing and Holder Pasteurization of Human Milk on Inactivation of Human Coronavirus 229E and Hepatitis E Virus

Bouquet

Alexandre

Lamballerie

et al. 2023

Viruses

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In preterm infants, sterilized donor milk (DM) is frequently used for feeding when breast milk is lacking. Most human milk banks use the Holder pasteurization method (HoP) to ensure the microbiological safety of DM. However, this method degrades many bioactive factors and hormones. Recently, high hydrostatic pressure (HHP) processing, which preserves bioactive factors in human milk, has been proposed as an alternative method to ensure the safety of DM. Although HHP treatment has been shown to be effective for viral inactivation, the effect of HHP on viruses that may be present in the complex nutritional matrix of human milk has not yet been defined. In the present study, we compared the efficacy of two HHP protocols (4 cycles at 350 MPa at 38 °C designated as 4xHP350 treatment, and 1 cycle at 600 MPa at 20 °C designated as 1xHP600 treatment) with the HoP method on artificially virus-infected DM. For this purpose, we used human coronavirus 229E (HCoV-229E) and hepatitis E virus (HEV) as surrogate models for enveloped and non-enveloped viruses. Our results showed that HCoV-229E is inactivated by HHP and HoP treatment. In particular, the 4xHP350 protocol is highly effective in inactivating HCoV-229E. However, our results demonstrated a matrix effect of human milk on HCoV-229E inactivation. Furthermore, we demonstrated that HEV is stable to moderate pressure HHP treatment, but the milk matrix does not protect it from inactivation by the high-pressure HHP treatment of 600 MPa. Importantly, the complex nutritional matrix of human milk protects HEV from inactivation by HoP treatment. In conclusion, we demonstrated that HHP and HoP treatments do not lead to complete inactivation of both surrogate virus models, indicating that these treatments cannot guarantee total viral safety of donor milk.

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Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein

Zhang,

Wang,

Niu

et al. 2024

Food Hydrocolloids

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Innovative nonthermal technologies for inactivation of emerging foodborne viruses

Cited by 3 publications

References 285 publications

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Effect of High Hydrostatic Pressure Processing and Holder Pasteurization of Human Milk on Inactivation of Human Coronavirus 229E and Hepatitis E Virus

Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein

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