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Kim SH, Roy PK, Jeon EB, Kim JS, Heu MS, Lee JS, Park SY. Inactivation of Human Norovirus GII.4's Infectivity in Fresh Oysters ( Crassostrea gigas) through Thermal Treatment in Association with Propidium Monoazide. Viruses 2024; 16:110. [PMID: 38257810 PMCID: PMC10821128 DOI: 10.3390/v16010110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/27/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The current study investigated the effects of heat treatment (85 °C or 100 °C for 5-20 min) on human norovirus (HuNoV) GII.4's capsid stability in fresh oysters. In addition, propidium monoazide (PMA) was used in viral samples to distinguish infectious viruses and evaluated using real-time quantitative reverse transcription polymerase chain reaction (RT-qPCR). Further, we explored the effect of the heat treatment on oyster quality (Hunter color and hardness). The titer of HuNoV for oysters significantly (p < 0.05) decreased to 0.39-1.32 and 0.93-2.27 log10 copy number/μL in the non-PMA and PMA-treated groups, respectively, after heat treatment. HuNoV in oysters not treated with PMA showed a decrease of <1.5 - log10, whereas in PMA-treated oysters, a decrease of >1 - log10 was observed after treatment at 85 °C for 10 min. Treatments for both 15 min and 20 min at 100 °C showed a >99% log10 reduction using PMA/RT-qPCR. In the Hunter color, an increase in heat temperature and duration was associated with a significant decrease in 'L' (brightness+, darkness-) and an increase in 'a' (redness+, greenness-) and 'b' (yellowness+, blueness-) (p < 0.05). Our findings confirmed that the hardness of oyster meat significantly increased with increasing temperature and time (p < 0.05). This study demonstrated that PMA/RT-qPCR was effective in distinguishing HuNoV viability in heat-treated oysters. The optimal heat treatment for oysters was 10 min at 85 °C and 5 min at 100 °C.
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Affiliation(s)
- So Hee Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Pantu Kumar Roy
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Eun Bi Jeon
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Jin-Soo Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Min Soo Heu
- Department of Food and Nutrition, Gyeongsang National University, Jinju 52828, Republic of Korea;
| | - Jung-Suck Lee
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Shin Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
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Sun Y, Liang M, Zhao F, Su L. Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters. Foods 2023; 12:3891. [PMID: 37959010 PMCID: PMC10649127 DOI: 10.3390/foods12213891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/18/2023] [Accepted: 10/20/2023] [Indexed: 11/15/2023] Open
Abstract
Noroviruses (NoVs) are major foodborne pathogens that cause acute gastroenteritis. Oysters are significant carriers of this pathogen, and disease transmission from the consumption of NoVs-infected oysters occurs worldwide. The review discusses the mechanism of NoVs bioaccumulation in oysters, particularly the binding of histo-blood group antigen-like (HBGA-like) molecules to NoVs in oysters. The review explores the factors that influence NoVs bioaccumulation in oysters, including temperature, precipitation and water contamination. The review also discusses the detection methods of NoVs in live oysters and analyzes the inactivation effects of high hydrostatic pressure, irradiation treatment and plasma treatment on NoVs. These non-thermal processing treatments can remove NoVs efficiently while retaining the original flavor of oysters. However, further research is needed to reduce the cost of these technologies to achieve large-scale commercial applications. The review aims to provide novel insights to reduce the bioaccumulation of NoVs in oysters and serve as a reference for the development of new, rapid and effective methods for detecting and inactivating NoVs in live oysters.
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Affiliation(s)
- Yiqiang Sun
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.S.); (M.L.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Meina Liang
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.S.); (M.L.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Feng Zhao
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China;
| | - Laijin Su
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.S.); (M.L.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
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Han S, Hyun SW, Son JW, Song MS, Lim DJ, Choi C, Park SH, Ha SD. Innovative nonthermal technologies for inactivation of emerging foodborne viruses. Compr Rev Food Sci Food Saf 2023; 22:3395-3421. [PMID: 37288815 DOI: 10.1111/1541-4337.13192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 05/14/2023] [Accepted: 05/21/2023] [Indexed: 06/09/2023]
Abstract
Various foodborne viruses have been associated with human health during the last decade, causing gastroenteritis and a huge economic burden worldwide. Furthermore, the emergence of new variants of infectious viruses is growing continuously. Inactivation of foodborne viruses in the food industry is a formidable task because although viruses cannot grow in foods, they can survive in the food matrix during food processing and storage environments. Conventional inactivation methods pose various drawbacks, necessitating more effective and environmentally friendly techniques for controlling foodborne viruses during food production and processing. Various inactivation approaches for controlling foodborne viruses have been attempted in the food industry. However, some traditionally used techniques, such as disinfectant-based or heat treatment, are not always efficient. Nonthermal techniques are considered a new platform for effective and safe treatment to inactivate foodborne viruses. This review focuses on foodborne viruses commonly associated with human gastroenteritis, including newly emerged viruses, such as sapovirus and Aichi virus. It also investigates the use of chemical and nonthermal physical treatments as effective technologies to inactivate foodborne viruses.
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Affiliation(s)
- Sangha Han
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea
| | - Seok-Woo Hyun
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea
| | - Jeong Won Son
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea
| | - Min Su Song
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea
| | - Dong Jae Lim
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, School of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Sang-Do Ha
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea
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Luo Z, Ni K, Zhou Y, Chang G, Yu J, Zhang C, Yin W, Chen D, Li S, Kuang S, Zhang P, Li K, Bai J, Wang X. Inactivation of two SARS-CoV-2 virus surrogates by electron beam irradiation on large yellow croaker slices and their packaging surfaces. Food Control 2023; 144:109340. [PMID: 36091572 PMCID: PMC9445444 DOI: 10.1016/j.foodcont.2022.109340] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/16/2022] [Accepted: 08/25/2022] [Indexed: 11/15/2022]
Abstract
The detection of infectious SARS-CoV-2 in food and food packaging associated with the cold chain has raised concerns about the possible transmission pathway of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in foods transported through cold-chain logistics and the need for novel decontamination strategies. In this study, the effect of electron beam (E-beam) irradiation on the inactivation of two SARS-CoV-2surrogate, viruses porcine epidemic diarrhea virus (PEDV) and porcine transmissible gastroenteritis virus (TGEV), in culture medium and food substrate, and on food substrate were investigated. The causes of virus inactivation were also investigated by transmission electron microscopy (TEM) and Quantitative Real-time PCR (QRT-PCR). Samples packed inside and outside, including virus-inoculated large yellow croaker and virus suspensions, were irradiated with E-beam irradiation (2, 4, 6, 8, 10 kGy) under refrigerated (0 °C)and frozen (−18 °C) conditions. The titers of both viruses in suspension and fish decreased significantly (P < 0.05) with increasing doses of E-beam irradiation. The maximum D10 value of both viruses in suspension and fish was 1.24 kGy. E-beam irradiation at doses below 10 kGy was found to destroy the spike proteins of both SARS-CoV-2 surrogate viruses by transmission electron microscopy (TEM) and negative staining of thin-sectioned specimens, rendering them uninfectious. E-beam irradiation at doses greater than 10 kGy was also found to degrade viral genomic RNA by qRT-PCR. There were no significant differences in color, pH, TVB-N, TBARS, and sensory properties of irradiated fish samples at doses below 10 kGy. These findings suggested that E-beam irradiation has the potential to be developed as an efficient non-thermal treatment to reduce SARS-CoV-2 contamination in foods transported through cold chain foods to reduce the risk of SARS-CoV-2 infection in humans through the cold chain.
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Wei Q, Mei J, Xie J. Application of electron beam irradiation as a non-thermal technology in seafood preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Liu J, Zhao S, Wang F, Long T, Chen B, Wang D, Gao P. The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Jikai Liu
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Shuncheng Zhao
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Fei Wang
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Tao Long
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Banglan Chen
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Dan Wang
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Peng Gao
- Institute of biotechnology Sichuan Institute of Atomic Energy Chengdu People's Republic of China
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Kim JY, Jeon EB, Song MG, Ha KS, Jeong SH, Jung YJ, Park SY. Combination of ultrasonic waves and dielectric barrier discharge plasma for the viable reduction in human norovirus while retaining the quality of raw sea squirt. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ji Yoon Kim
- Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
- Department of Seafood Science Gyeongsang National University Tongyeong Republic of Korea
| | - Eun Bi Jeon
- Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
- Department of Seafood Science Gyeongsang National University Tongyeong Republic of Korea
| | - Min Gyu Song
- Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
- Department of Seafood Science Gyeongsang National University Tongyeong Republic of Korea
| | - Kwang Soo Ha
- Southeast Sea Fisheries Research Institute National Institute of Fisheries Science Tongyeong Republic of Korea
| | - Sang Hyeon Jeong
- Southeast Sea Fisheries Research Institute National Institute of Fisheries Science Tongyeong Republic of Korea
| | - Yeoun Joong Jung
- Food Safety and Processing Research Division National Institute of Fisheries Science Busan Republic of Korea
| | - Shin Young Park
- Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
- Department of Seafood Science Gyeongsang National University Tongyeong Republic of Korea
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Yang M, Zhao F, Tong L, Wang S, Zhou D. Contamination, bioaccumulation mechanism, detection, and control of human norovirus in bivalve shellfish: A review. Crit Rev Food Sci Nutr 2021; 62:8972-8985. [PMID: 34184956 DOI: 10.1080/10408398.2021.1937510] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Human norovirus (HuNoV) is a major foodborne pathogen that causes acute viral gastroenteritis, and bivalve shellfish are one of the main carriers of HuNoV transmission. A comprehensive understanding of bivalve shellfish-related HuNoV outbreaks focusing on contamination factors, bioaccumulation mechanisms, and pre- and post-harvest interventions is essential for the development of effective strategies to prevent contamination of shellfish. This review comprehensively surveys the current knowledge on global contamination and non-thermal treatment of HuNoV in bivalve shellfish. HuNoV contamination in bivalve shellfish is significantly related to the season and water. While evaluating the water quality of shellfish-inhabited waters is a key intervention, the development of non-heat treatment technology to effectively inactivate the HuNoV in bivalve shellfish while maintaining the flavor and nutrition of the shellfish is also an important direction for further research. Additionally, this review explores the bioaccumulation mechanisms of HuNoV in bivalve shellfish, especially the mechanism underlying the binding of histo-blood group antigen-like molecules and HuNoV. The detection methods for infectious HuNoV are also discussed. The establishment of effective methods to rapidly detect infectious HuNoV and development of biological components to inactivate or prevent HuNoV contamination in shellfish also need to be studied further.
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Affiliation(s)
- Min Yang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National laboratory for Marine Science and Technology, Qingdao, China
| | - Feng Zhao
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Lihui Tong
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National laboratory for Marine Science and Technology, Qingdao, China.,College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Shanshan Wang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National laboratory for Marine Science and Technology, Qingdao, China
| | - Deqing Zhou
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National laboratory for Marine Science and Technology, Qingdao, China
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Impact of chlorine dioxide and electron-beam irradiation for the reduction of murine norovirus in low-salted "jogaejeotgal", a traditional Korean salted and fermented clam. Int J Food Microbiol 2021; 342:109073. [PMID: 33550154 DOI: 10.1016/j.ijfoodmicro.2021.109073] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 12/14/2020] [Accepted: 01/09/2021] [Indexed: 11/22/2022]
Abstract
Clam jeotgal, called "jogaejeotgal," is a Korean fermented seafood product with, generally, a high amount of added salt to inhibit the growth of pathogenic microorganisms. This study aimed to evaluate the efficacy of chlorine dioxide (ClO2) and sodium hypochlorite (NaOCl) against murine norovirus 1 (MNV-1), a surrogate for human norovirus, in salt-fermented clam, jogaejeotgal. The sequential effect of ClO2 and electron-beam (e-beam) irradiation on the inactivation of MNV-1 was also investigated. Treatments of up to 300 ppm ClO2 and 1000 ppm NaOCl were used to determine the disinfectant concentrations at which more than 1 log (90%) MNV-1 inactivation occurred. The sequential treatment of ClO2 (50-300 ppm) and e-beam (1-5.5 kGy) was performed after storage at 4 °C for 7 days. There was a 1.9-log reduction of the virus in seasoned clams irradiated at 5.5 kGy after ClO2 treatment at 300 ppm. No significant change (p > 0.05) in physicochemical quality was observed after the combined treatment, suggesting the potential for the use of a combined treatment using ClO2 (300 ppm) and e-beam (5.5 kGy) in the jeotgal manufacturing industry for the reduction of norovirus.
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Jeong MI, Lee EJ, Park SY, Kim MR, Park SR, Moon Y, Choi C, Ha JH, Ha SD. Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT-qPCR combined with immunomagnetic separation. J Food Sci 2021; 86:505-512. [PMID: 33415724 DOI: 10.1111/1750-3841.15562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/30/2020] [Accepted: 12/01/2020] [Indexed: 11/27/2022]
Abstract
Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e-beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimchi using reverse transcription quantitative polymerase chain reaction combined with immunomagnetic separation (IMS/RT-qPCR). In addition, physicochemical and sensorial analyses were conducted to assess any change in the quality of cabbage Kimchi following e-beam irradiation. Following e-beam irradiation at 1 to 10 kGy, HuNoV significantly decreased to 0.28 to 2.08 log10 copy number/mL in suspension (P < 0.05). HuNoV levels in cabbage Kimchi were also significantly reduced to 0.26 to 1.57 log10 copy number/mL following irradiation with 1 to 10 kGy (P < 0.05) compared to positive control (6.0 log10 copy number/mL). The D-values for 1 log10 reduction (90% inhibition) of HuNoV in suspension and cabbage Kimchi were 4.94 and 6.96 kGy of e-beam, respectively. The pH and acidity in the irradiated cabbage Kimchi were 4.41 to 4.58 and 0.61% to 0.71%, respectively, indicating that e-beam did not affect the optimal pH or acidity. Although a slight increase of greenness was observed in the leaf portion of cabbage Kimchi irradiated with 7 to 10 kGy of e-beam, this color change was minimal and went undetected by panelists in the sensorial evaluation. The five properties of sensorial quality assessed were no different in the irradiated Kimchi sample compared with the control sample (nonirradiated cabbage Kimchi). Therefore, this study suggests that ≥6.96 kGy of e-beam could be applied in the cabbage Kimchi industry to obtain >90% of HuNoV without affecting the quality. PRACTICAL APPLICATION: As the most representative food in Korea, Kimchi needs the sanitation technology that can inhibit viral infection. Our findings suggest that e-beam irradiation can be used to reduce HuNoV effectively in Kimchi without changes in sensorial quality.
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Affiliation(s)
- Myeong-In Jeong
- Advanced Food Safety Research group, Brain Korea Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea.,Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, 55365, Republic of Korea
| | - Eun Ji Lee
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Shin Young Park
- Department of Seafood and Aquaculture Science, Institute Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea
| | - Mi Rae Kim
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Sa Reum Park
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Yoah Moon
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Sang-Do Ha
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
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Ahmed H, Maunula L, Korhonen J. Reduction of Norovirus in Foods by Nonthermal Treatments: A Review. J Food Prot 2020; 83:2053-2073. [PMID: 32649759 DOI: 10.4315/jfp-20-177] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Accepted: 07/10/2020] [Indexed: 12/19/2022]
Abstract
ABSTRACT Human noroviruses are enteric pathogens that cause a substantial proportion of acute gastroenteritis cases worldwide regardless of background variables such as age, ethnicity, and gender. Although person-to-person contact is the general route of transmission, foodborne infections are also common. Thorough cooking eliminates noroviruses, but several food products such as berries, leafy vegetables, and mollusks undergo only limited heat treatment, if any, before consumption. Novel applications of nonthermal processing technologies are currently being vigorously researched because they can be used to inactivate pathogens and extend product shelf life with limited effects on nutrient content and perceived quality. These technologies, adopted from several industrial fields, include some methods already approved for food processing that have been applied in the food industry for years. However, a majority of the research has been conducted with bacteria and simple matrixes or surfaces. This review focuses on elimination of norovirus in food matrixes by use of nonthermal technologies in four categories: high hydrostatic pressure, light, irradiation, and cold atmospheric plasma. We discuss the properties of noroviruses, principles and inactivation mechanisms of select technologies, and main findings of relevant studies. We also provide an overview of the current status of the research and propose future directions for related work. HIGHLIGHTS
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Affiliation(s)
- Hany Ahmed
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland.,(ORCID: https://orcid.org/0000-0002-5876-3970 [H.A.])
| | - Leena Maunula
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, 00014 Helsinki, Finland (ORCID: https://orcid.org/0000-0002-0841-5353 [L.M.])
| | - Jenni Korhonen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland
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Pizarro-Oteíza S, Briones-Labarca V, Pérez-Won M, Uribe E, Lemus-Mondaca R, Cañas-Sarazúa R, Tabilo-Munizaga G. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102451] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Randazzo W, D'Souza DH, Sanchez G. Norovirus: The Burden of the Unknown. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 86:13-53. [PMID: 30077220 DOI: 10.1016/bs.afnr.2018.02.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information regarding molecular procedures for human norovirus detection in food as well common food processing technologies have been summarized. Besides, the purpose of this chapter is to consolidate basic information on various aspects of HNoVs and to summarize food processing technologies that can potentially be applied in the food industry.
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Affiliation(s)
- Walter Randazzo
- IATA-CSIC, Valencia, Spain; University of Valencia, Valencia, Spain
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