Location: Food Safety and Intervention Technologies Research
Title: High pressure processing's potential to inactivate norovirus and other fooodborne virusesAuthor
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 4/1/2017 Publication Date: 7/1/2017 Citation: Kingsley, D.H. 2017. High pressure processing's potential to inactivate norovirus and other fooodborne viruses. In: Nova Science Publishers. Noroviruses: Outbreaks Contral and Prevention Strategies. Jesus Romalde. p. 173-221. Interpretive Summary: Norovirus is the number one cause of foodborne illness in the US, and is a substantial problem for the shellfish and produce industries because these foods are often consumed uncooked. High pressure processing (HPP) is an increasingly widespread nonthermal food processing method. The USDA ARS and its collaborators have been at the forefront of applying HPP technology to address the virus contamination of foods. This book chapter discusses research evaluating the potential of HPP as an intervention for norovirus contamination of food products. Overall, this technology has substantial promise for uncooked foods, such as ready-to-eat meats, oysters, as well as fruit and vegetable products. Technical Abstract: High pressure processing (HPP) can inactivate human norovirus. However, all viruses are not equally susceptible to HPP. Pressure treatment parameters such as required pressure levels, initial pressurization temperatures, and pressurization times substantially affect inactivation. How food matrix characteristics affect different viruses is discussed and the specific influence of water content, salt, sugar, and pH are described. The mechanism by which HPP inactivates viruses and other pathogens is discussed. While specific pathogen inactivation within a specific food will require detailed studies to characterize and validate inactivation, this chapter provides a foundation for making basic predictions for norovirus inactivation by HPP. |
