Abstract
High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), hepatitis E virus (HEV), human astrovirus (HAstV), human adenovirus (HuAdV), Aichi virus (AiV), sapovirus (SaV), and enterovirus (EV), which have also been implicated in foodborne outbreaks in various countries. The HPP inactivation of foodborne viruses in foods depends on high-pressure processing parameters (pressure, temperature, and duration time) or non-processing parameters such as virus type, food matrix, water activity (aw), and the pH of foods. HPP was found to be effective for the inactivation of foodborne viruses such as HuNoV, HAV, HAstV, and HuAdV in foods. HPP treatments have been found to be effective at eliminating foodborne viruses in high-risk foods such as shellfish and vegetables. The present work reviews the published data on the effect of HPP processing on foodborne viruses in laboratory media and foods.
Highlights
In recent years, viral foodborne diseases have increased worldwide [1]
Several studies have indicated that the resistance of foodborne viruses to High-Pressure Processing (HPP) treatment is associated with the virus type
The presence of salt in foods may play a protective role against the inactivation of viruses by a HPP treatment [13]
Summary
Viral foodborne diseases have increased worldwide [1]. In the European Union (EU), for the first time, the most common etiological agent of foodborne outbreaks was the viruses in 2014 [2]. The Le Chatelier principle states that any chemical reaction, phase transition, and molecular configuration change associated with a decrease in volume is enhanced, while the volume is not increased This means that covalent bonds are not broken by HPP and low weight molecules such as vitamins or the aroma compounds of foods are usually not affected [23]. HPP is commercially used for the sterilization of human milk since it provides better conservation of sensitive nutrient components (e.g., vitamins C and E) as compared to thermal sterilization, as well as inactivation of viruses and spore forming bacteria (e.g., Bacillus cereus) [35]. The myofibrillar proteins of raw red meat may be aggregated by a HPP treatment and result in a change in the meat’s surface reflectance and increase the meat’s lightness. The increased formation of actomyosin in HPP-treated meat, especially at a low salt concentration, can result in the production of new types of meat products [37]
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