Abstract
In recent years, several foodborne viruses’ outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus (HAdV) and enterovirus (EV). In recent years, innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) for improving the quality and safety of foods, including foods of animal origin, have been under research. This review presents the recent data on foodborne viruses and reviews the innovative non-thermal technologies for the control of the foodborne viruses in foods.
Highlights
Among foodborne outbreaks reported worldwide, foodborne viruses’ outbreaks have increased in recent years [1]
In contrast to many microorganisms, foodborne viruses cannot grow in foods, they can survive during processing and storage of foods, and virus-contaminated foods can infect consumers
Human enteric viruses have been reported for 13.1% and 45% of the foodborne outbreaks in the EU and the United
Summary
Among foodborne outbreaks reported worldwide, foodborne viruses’ outbreaks have increased in recent years [1]. In contrast to many microorganisms, foodborne viruses cannot grow in foods, they can survive during processing and storage of foods, and virus-contaminated foods can infect consumers. A viral transmission to humans from the consumption of contaminated foods depends on various parameters such as virus stability, processing methods, the infection dose, and the susceptibility of the host [6]. Since a high number of foodborne viruses’ outbreaks are related to minimally processed and ready-to-eat foods, alternative preservation methods are needed to inactivate viruses. Innovative, non-thermal food-processing technologies, including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) have been examined for foodborne viruses inactivation, parallel to the maintenance of sensory and nutritional characteristic of treated food products [6,8]. This article presents the foodborne viruses, reviews the innovative technologies HPP, CP, UV, irradiation and PEF and focuses on their performance in inactivating viruses in foods
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