Natural bioactive substances for the control of food-borne viruses and contaminants in food

Yao Pan,Zeyuan Deng,Fereidoon Shahidi

doi:10.1186/s43014-020-00040-y

Abstract

Food-borne viruses and contaminants, as an important global food safety problem, are caused by chemical, microbiological, zoonotic, and other risk factors that represent a health hazard. Natural bioactive substances, originating from plants, animals, or microorganisms, might offer the possibility of preventing and controlling food-borne diseases. In this contribution, the common bioactive substances such as polyphenols, essential oils, proteins, and polysaccharides which are effective in the prevention and treatment of food-borne viruses and contaminants are discussed. Meanwhile, the preventive effects of natural bioactive substances and the possible mechanisms involved in food protection are discussed and detailed. The application and potential effects of natural bioactive substances in the adjuvant treatment for food-borne diseases is also described.Graphical abstract

Highlights

Viruses and some contaminants may cause food-borne diseases and these have become a hot issue in the field of food science and public health (Li et al 2013)
This review briefly describes the formation of food-borne viruses and contaminants in food, the action mechanism of natural bioactive substances to control them, and their recent use in the food industry
Definition of food-borne viruses and contaminants in food Viruses are very small infectious microorganisms composed of a DNA or RNA genome enclosed within a protein coat

Summary

Introduction

Viruses and some contaminants may cause food-borne diseases and these have become a hot issue in the field of food science and public health (Li et al 2013). There is little research on the prevention and control of food-borne viruses and contaminants in food by natural bioactive substances. There is more and more interest in using natural bioactive substances in the farming and production of food for the prevention and control of food-borne viruses and contaminants.

Results

Conclusion