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Ezzatpanah H, Gómez‐López VM, Koutchma T, Lavafpour F, Moerman F, Mohammadi M, Raheem D. New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control. Compr Rev Food Sci Food Saf 2022; 21:904-941. [DOI: 10.1111/1541-4337.12909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 12/11/2022]
Affiliation(s)
- Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | | | - Tatiana Koutchma
- Guelph Research and Development Center Agriculture and Agri‐Food Canada Guelph Ontario Canada
| | | | - Frank Moerman
- Department of Chemistry Catholic University of Leuven ‐ KU Leuven Leuven Belgium
| | | | - Dele Raheem
- Arctic Centre (NIEM) University of Lapland Rovaniemi Finland
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2
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Gómez-López VM, Jubinville E, Rodríguez-López MI, Trudel-Ferland M, Bouchard S, Jean J. Inactivation of Foodborne Viruses by UV Light: A Review. Foods 2021; 10:foods10123141. [PMID: 34945692 PMCID: PMC8701782 DOI: 10.3390/foods10123141] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/29/2021] [Accepted: 12/15/2021] [Indexed: 12/13/2022] Open
Abstract
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.
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Affiliation(s)
- Vicente M. Gómez-López
- Catedra Alimentos para la Salud, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Eric Jubinville
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - María Isabel Rodríguez-López
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Mathilde Trudel-Ferland
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Simon Bouchard
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Julie Jean
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 413849)
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3
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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4
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Abstract
Hepatitis E virus (HEV) is a cosmopolitan foodborne pathogen. The viral agent infects humans through the consumption of contaminated food (uncooked or undercooked). Most cases of infection are asymptomatic and for this reason, this pathology is considered underdiagnosed. Domestic and wild animals are considered natural reservoirs: that is, domestic pig, wild boar, sheep, goat, deer, rabbit, and so on. Therefore, various work categories are at risk: that is, veterinarians, farmers, hunters, slaughterhouse workers, and so on. In these last decades, researchers found a high percentage of positivity to the molecular viral detection in several food matrices included: ready-to-eat products, processed meat products, milk, and shellfish. This review aims to provide an international scenario regarding HEV ribonucleic acid (RNA) detection in several foodstuffs. From this investigative perspective, the study aims to highlight various gaps of the current knowledge about technologies treatments' impact on viral loads. The purpose was also to provide an innovative point of view "One Health"-based, pointing out the strategic role of environmental safety.
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Affiliation(s)
- Gianluigi Ferri
- Faculty of Veterinary Medicine, Department of Food Inspection, University of Teramo, Teramo, Italy
| | - Alberto Vergara
- Post-Graduate Specialization School in Food Inspection "G. Tiecco," Faculty of Veterinary Medicine, Department of Food Inspection, University of Teramo, Teramo, Italy
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5
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Jean J, Rodríguez-López MI, Jubinville E, Núñez-Delicado E, Gómez-López VM. Potential of pulsed light technology for control of SARS-CoV-2 in hospital environments. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2021; 215:112106. [PMID: 33383557 PMCID: PMC7767662 DOI: 10.1016/j.jphotobiol.2020.112106] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 10/13/2020] [Accepted: 12/12/2020] [Indexed: 12/22/2022]
Abstract
The emergence of the SARS-CoV-2 infection and its potential transmission through touching surfaces in clinical environments have impelled the use of conventional and novel methods of disinfection to prevent its spreading. Among the latter, pulsed light may be an effective, non-chemical decontamination alternative. Pulsed light technology inactivates microorganisms and viruses by using high intensity polychromatic light pulses, which degrades nucleic acids and proteins. This review describes this technology, compiles and critically analyzes the evidence about the virucidal efficacy of pulsed light technology with view on its potential use against SARS-CoV-2 in touching surfaces in health-care facilities. The efficacy of pulsed light proved against many different kind of viruses allows to conclude that is a suitable candidate to inactivate SARS-CoV-2 as long as the required fluence is applied and the appropriated exposure to contaminated surfaces is guaranteed. Pulsed light can inactivate many different types of viruses. Its antimicrobial efficacy has been proved in different health care facilities. Pulsed light produces fast inactivation and it is ecologically friendly. Evidence shows that it should be effective for SARS-CoV-2 inactivation.
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Affiliation(s)
- Julie Jean
- Département des Sciences des Aliments, Faculté des Sciences de l'Agriculture et de l'Alimentation, Université Laval, Quebec City, QC, Canada
| | - María Isabel Rodríguez-López
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain
| | - Eric Jubinville
- Département des Sciences des Aliments, Faculté des Sciences de l'Agriculture et de l'Alimentation, Université Laval, Quebec City, QC, Canada
| | - Estrella Núñez-Delicado
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain
| | - Vicente M Gómez-López
- Catedra Alimentos para la Salud, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain.
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Inactivation of Foodborne Viruses by High-Pressure Processing (HPP). Foods 2021; 10:foods10020215. [PMID: 33494224 PMCID: PMC7909798 DOI: 10.3390/foods10020215] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/14/2021] [Accepted: 01/18/2021] [Indexed: 12/25/2022] Open
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.
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Johne R, Wolff A, Gadicherla AK, Filter M, Schlüter O. Stability of hepatitis E virus at high hydrostatic pressure processing. Int J Food Microbiol 2020; 339:109013. [PMID: 33340943 DOI: 10.1016/j.ijfoodmicro.2020.109013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 12/01/2020] [Accepted: 12/02/2020] [Indexed: 01/26/2023]
Abstract
Hepatitis E virus (HEV) is the causative agent of acute and chronic hepatitis in humans. The zoonotic HEV genotype 3 is the main genotype in Europe. The foodborne transmission via consumption of meat and meat products prepared from infected pigs or wild boars is considered the major transmission route of this genotype. High hydrostatic pressure processing (HPP) is a technique, which can be used for inactivation of pathogens in food. Here, preparations of a cell culture-adapted HEV genotype 3 strain in phosphate-buffered saline (PBS) were subjected to HPP and the remaining infectivity was titrated in cell culture by counting fluorescent foci of replicating virus. A gradual decrease in infectivity was found by application of 100 to 600 MPa for 2 min. At 20 °C, infectivity reduction of 0.5 log10 at 200 MPa and 1 log10 at 400 MPa were observed. Slightly higher infectivity reduction of 1 log10 at 200 MPa and 2 log10 at 400 MPa were found by application of the pressure at 4 °C. At both temperatures, the virus was nearly completely inactivated (>3.5 log10 infectivity decrease) at 600 MPa; however, low amounts of remaining infectious virus were observed in one of three replicates in both cases. Transmission electron microscopy showed disassembled and distorted particles in the preparations treated with 600 MPa. Time-course experiments at 400 MPa showed a continuous decline of infectivity from 30 s to 10 min, leading to a 2 log10 infectivity decrease at 20 °C and to a 2.5 log10 infectivity decrease at 4 °C for a 10 min pressure application each. Predictive models for inactivation of HEV by HPP were generated on the basis of the generated data. The results show that HPP treatment can reduce HEV infectivity, which is mainly dependent on pressure height and duration of the HPP treatment. Compared to other viruses, HEV appears to be relatively stable against HPP and high pressure/long time combinations have to be applied for significant reduction of infectivity.
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Affiliation(s)
- R Johne
- German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany.
| | - A Wolff
- German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - A K Gadicherla
- German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - M Filter
- German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - O Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, Germany
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Pexara A, Govaris A. Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies. Foods 2020; 9:E1520. [PMID: 33113926 PMCID: PMC7690672 DOI: 10.3390/foods9111520] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/22/2022] Open
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.
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Affiliation(s)
- Andreana Pexara
- Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Science, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece;
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García-Anaya MC, Sepúlveda DR, Rios-Velasco C, Zamudio-Flores PB, Sáenz-Mendoza AI, Acosta-Muñiz CH. The role of food compounds and emerging technologies on phage stability. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102436] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Nasheri N, Doctor T, Chen A, Harlow J, Gill A. Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus. Front Microbiol 2020; 11:461. [PMID: 32265886 PMCID: PMC7105680 DOI: 10.3389/fmicb.2020.00461] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Accepted: 03/04/2020] [Indexed: 12/15/2022] Open
Abstract
Hepatitis E virus (HEV) causes acute hepatitis with approximately 20 million cases per year globally. Based on genetic diversity, HEV is classified into different genotypes, with genotype 3 (HEV-3) being most prevalent in Europe and North America. The transmission of HEV-3 has been shown to be zoonotic and mainly associated with the consumption of raw or undercooked pork products. Herein, we investigated the efficacy of high-pressure processing (HPP) in inactivation of HEV-3 using a cell culture system. HPP has been indicated as a promising non-thermal pathogen inactivation strategy for treatment of certain high-risk food commodities, without any noticeable changes in their nature. For this purpose, we treated HEV-3 in media with different conditions of HPP: 400 MPa for 1 and 5 min, as well as 600 MPa for 1 and 5 min, at ambient temperature. All four HPP treatments of HEV in media were observed to result in a 2-log reduction in HEV load, as determined by the amounts of extracellular HEV RNA produced at 14-day post-infection, using the A549/D3 cell culture system. However, application of the same treatments to artificially contaminated pork pâté resulted in 0.5 log reduction in viral load. These results indicate that the efficacy of HPP treatment in the inactivation of HEV-3 is matrix-dependent, and independent of maximum pressure between 400 and 600 MPa and hold time between 1 and 5 min. Based on the obtained results, although the HPP treatment of pork pâté reduces the HEV-3 load, it might not be sufficient to fully mitigate the risk.
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Affiliation(s)
- Neda Nasheri
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada, Ottawa, ON, Canada
| | - Tanushka Doctor
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada, Ottawa, ON, Canada
| | - Angela Chen
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada, Ottawa, ON, Canada
| | - Jennifer Harlow
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada, Ottawa, ON, Canada
| | - Alexander Gill
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada, Ottawa, ON, Canada
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Sommer J, Trautner C, Witte AK, Fister S, Schoder D, Rossmanith P, Mester PJ. Don't Shut the Stable Door after the Phage Has Bolted-The Importance of Bacteriophage Inactivation in Food Environments. Viruses 2019; 11:E468. [PMID: 31121941 PMCID: PMC6563225 DOI: 10.3390/v11050468] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/05/2019] [Accepted: 05/17/2019] [Indexed: 12/11/2022] Open
Abstract
In recent years, a new potential measure against foodborne pathogenic bacteria was rediscovered-bacteriophages. However, despite all their advantages, in connection to their widespread application in the food industry, negative consequences such as an uncontrolled phage spread as well as a development of phage resistant bacteria can occur. These problems are mostly a result of long-term persistence of phages in the food production environment. As this topic has been neglected so far, this article reviews the current knowledge regarding the effectiveness of disinfectant strategies for phage inactivation and removal. For this purpose, the main commercial phage products, as well as their application fields are first discussed in terms of applicable inactivation strategies and legal regulations. Secondly, an overview of the effectiveness of disinfectants for bacteriophage inactivation in general and commercial phages in particular is given. Finally, this review outlines a possible strategy for users of commercial phage products in order to improve the effectiveness of phage inactivation and removal after application.
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Affiliation(s)
- Julia Sommer
- Christian Doppler Laboratory for Monitoring of Microbial Contaminants, Department for Farm Animal and Public Health in Veterinary Medicine, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria.
| | - Christoph Trautner
- Christian Doppler Laboratory for Monitoring of Microbial Contaminants, Department for Farm Animal and Public Health in Veterinary Medicine, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria.
| | - Anna Kristina Witte
- Christian Doppler Laboratory for Monitoring of Microbial Contaminants, Department for Farm Animal and Public Health in Veterinary Medicine, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria.
- HTK Hygiene Technologie Kompetenzzentrum GmbH, Buger Str. 80, 96049 Bamberg, Germany.
| | - Susanne Fister
- Former member of Christian Doppler Laboratory for Monitoring of Microbial Contaminants, Institute of Milk Hygiene, Milk Technology and Food Science, Department for Farm Animal and Public Veterinary Health, University of Veterinary Medicine, Veterinärplatz 1, 1210 Vienna, Austria.
| | - Dagmar Schoder
- Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, Department for Farm Animal and Public Health in Veterinary Medicine, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria.
| | - Peter Rossmanith
- Christian Doppler Laboratory for Monitoring of Microbial Contaminants, Department for Farm Animal and Public Health in Veterinary Medicine, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria.
- Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, Department for Farm Animal and Public Health in Veterinary Medicine, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria.
| | - Patrick-Julian Mester
- Christian Doppler Laboratory for Monitoring of Microbial Contaminants, Department for Farm Animal and Public Health in Veterinary Medicine, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria.
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12
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Bosch A, Gkogka E, Le Guyader FS, Loisy-Hamon F, Lee A, van Lieshout L, Marthi B, Myrmel M, Sansom A, Schultz AC, Winkler A, Zuber S, Phister T. Foodborne viruses: Detection, risk assessment, and control options in food processing. Int J Food Microbiol 2018; 285:110-128. [PMID: 30075465 PMCID: PMC7132524 DOI: 10.1016/j.ijfoodmicro.2018.06.001] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Revised: 05/31/2018] [Accepted: 06/06/2018] [Indexed: 01/07/2023]
Abstract
In a recent report by risk assessment experts on the identification of food safety priorities using the Delphi technique, foodborne viruses were recognized among the top rated food safety priorities and have become a greater concern to the food industry over the past few years. Food safety experts agreed that control measures for viruses throughout the food chain are required. However, much still needs to be understood with regard to the effectiveness of these controls and how to properly validate their performance, whether it is personal hygiene of food handlers or the effects of processing of at risk foods or the interpretation and action required on positive virus test result. This manuscript provides a description of foodborne viruses and their characteristics, their responses to stress and technologies developed for viral detection and control. In addition, the gaps in knowledge and understanding, and future perspectives on the application of viral detection and control strategies for the food industry, along with suggestions on how the food industry could implement effective control strategies for viruses in foods. The current state of the science on epidemiology, public health burden, risk assessment and management options for viruses in food processing environments will be highlighted in this review.
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Affiliation(s)
- Albert Bosch
- University of Barcelona, Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, and Institute of Nutrition and Food Safety, Diagonal 643, 8028 Barcelona, Spain.
| | - Elissavet Gkogka
- Arla Innovation Centre, Arla R&D, Agro Food Park 19, 8200 Aarhus N, Denmark,.
| | - Françoise S Le Guyader
- IFREMER, Environment and Microbiology Laboratory, Rue de l'Ile d'Yeu, BP 21103, 44311 Nantes, France.
| | - Fabienne Loisy-Hamon
- bioMérieux, Centre Christophe Mérieux, 5 rue des berges, 38025 Grenoble, France.
| | - Alvin Lee
- Illinois Institute of Technology, Moffett Campus, 6502 South Archer Road, 60501-1957 Bedford Park, IL, United States.
| | - Lilou van Lieshout
- The International Life Sciences Institute, Av. E. Mounier 83/B.6, 1200 Brussels, Belgium.
| | - Balkumar Marthi
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands; DaQsh Consultancy Services, 203, Laxmi Residency, Kothasalipeta, Visakhapatnam 530 002, India
| | - Mette Myrmel
- Norwegian University of Life Sciences, Department of Food Safety and Infection Biology, P.O. Box 8146, 0033 Oslo, Norway.
| | - Annette Sansom
- Campden BRI Group, Station Road, Chipping Campden, GL55 6LD Gloucestershire, United Kingdom.
| | - Anna Charlotte Schultz
- National Food Institute Technical University of Denmark, Mørkhøj Bygade 19, Building H, Room 204, 2860 Søborg, Denmark.
| | - Anett Winkler
- Cargill Deutschland GmbH, Cerestarstr. 2, 47809 Krefeld, Germany.
| | - Sophie Zuber
- Nestlé Research Centre, Institute of Food Safety and Analytical Science, Vers-chez-les-Blanc, Box 44, 1000 Lausanne, Switzerland.
| | - Trevor Phister
- PepsiCo Europe, Beaumont Park 4, Leycroft Road, LE4 1ET Leicester, United Kingdom.
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13
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Kantala T, Maunula L. Hepatitis E virus: zoonotic and foodborne transmission in developed countries. Future Virol 2018. [DOI: 10.2217/fvl-2018-0062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Hepatitis E virus (HEV), together with hepatitis A virus, transmits via the fecal–oral route. The number of domestic hepatitis E cases among Europeans has grown alarmingly during the past 5 years. Surveillance studies suggest that the number of foodborne HEV infections is increasing most rapidly. Zoonotic HEV genotype HEV-3 is prevalent among pigs and wild boars in Europe and many developed countries, whereas zoonotic genotype HEV-4 is more common in pigs in some Asian countries. This review presents the most recent data about possible foodborne transmission of HEV via pigs and other production animals and about the presence of HEV in high-risk foods, such as ready-to-eat meat products. Possible solutions about how to tackle this problem are discussed here.
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Affiliation(s)
- Tuija Kantala
- Department of Food Hygiene & Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
- Finnish Food Safety Authority Evira, Mustialankatu 3, FI-00790 Helsinki, Finland
| | - Leena Maunula
- Department of Food Hygiene & Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
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14
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Abstract
Viruses represent the most abundant and diverse of the biological entities in environmental waters, including the seas and probably also freshwater systems. They are important players in ecological networks in waters and influence global biochemical cycling and community composition dynamics. Among the many diverse viruses from terrestrial environments found in environmental waters, some are plant, animal, and/or human pathogens. The majority of pathogenic viral species found in waters are very stable and can survive outside host cells for long periods. The occurrence of such viruses in environmental waters has raised concerns because of the confirmation of the infectivity of waterborne viruses even at very low concentrations. This chapter focuses mainly on the survival of human, animal, and plant pathogenic viruses in aqueous environments, the possibility of their water-mediated transmission, the ecological implications of viruses in water, the methods adapted for detecting such viruses, and how to minimize the risk of viruses spreading through water.
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15
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Ricci A, Allende A, Bolton D, Chemaly M, Davies R, Fernandez Escamez PS, Herman L, Koutsoumanis K, Lindqvist R, Nørrung B, Robertson L, Ru G, Sanaa M, Simmons M, Skandamis P, Snary E, Speybroeck N, Ter Kuile B, Threlfall J, Wahlström H, Di Bartolo I, Johne R, Pavio N, Rutjes S, van der Poel W, Vasickova P, Hempen M, Messens W, Rizzi V, Latronico F, Girones R. Public health risks associated with hepatitis E virus (HEV) as a food-borne pathogen. EFSA J 2017; 15:e04886. [PMID: 32625551 PMCID: PMC7010180 DOI: 10.2903/j.efsa.2017.4886] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Hepatitis E virus (HEV) is an important infection in humans in EU/EEA countries, and over the last 10 years more than 21,000 acute clinical cases with 28 fatalities have been notified with an overall 10-fold increase in reported HEV cases; the majority (80%) of cases were reported from France, Germany and the UK. However, as infection in humans is not notifiable in all Member States, and surveillance differs between countries, the number of reported cases is not comparable and the true number of cases would probably be higher. Food-borne transmission of HEV appears to be a major route in Europe; pigs and wild boars are the main source of HEV. Outbreaks and sporadic cases have been identified in immune-competent persons as well as in recognised risk groups such as those with pre-existing liver damage, immunosuppressive illness or receiving immunosuppressive treatments. The opinion reviews current methods for the detection, identification, characterisation and tracing of HEV in food-producing animals and foods, reviews literature on HEV reservoirs and food-borne pathways, examines information on the epidemiology of HEV and its occurrence and persistence in foods, and investigates possible control measures along the food chain. Presently, the only efficient control option for HEV infection from consumption of meat, liver and products derived from animal reservoirs is sufficient heat treatment. The development of validated quantitative and qualitative detection methods, including infectivity assays and consensus molecular typing protocols, is required for the development of quantitative microbial risk assessments and efficient control measures. More research on the epidemiology and control of HEV in pig herds is required in order to minimise the proportion of pigs that remain viraemic or carry high levels of virus in intestinal contents at the time of slaughter. Consumption of raw pig, wild boar and deer meat products should be avoided.
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