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Petrini S, Brutti A, Casciari C, Calderone D, Pela M, Giammarioli M, Righi C, Feliziani F. High-Pressure Processing of Different Tissue Homogenates from Pigs Challenged with the African Swine Fever Virus. Viruses 2024; 16:638. [PMID: 38675978 PMCID: PMC11053747 DOI: 10.3390/v16040638] [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: 02/08/2024] [Revised: 04/11/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
African swine fever (ASF) is a disease that is a growing threat to the global swine industry. Regulations and restrictions are placed on swine movement to limit the spread of the virus. However, these are costly and time-consuming. Therefore, this study aimed to determine if high-pressure processing (HPP) sanitization techniques would be effective against the ASF virus. Here, it was hypothesized that HPP could inactivate or reduce ASF virus infectivity in tissue homogenates. To test this hypothesis, 30 aliquots of each homogenate (spleen, kidney, loin) were challenge-infected with the Turin/83 strain of ASF, at a 10 7.20 median hemadsorption dose (HAD)50/mL. Subsequently, eight aliquots of each homogenate were treated with 600 millipascal (600 MPa) HPP for 3, 5, and 7 min. Six untreated aliquots were used as the controls. Virological results showed a reduction in the viral titer of more than 7-log. These results support the validity of the study hypothesis since HPP treatment was effective in inactivating ASFV in artificially prepared samples. Overall, this study suggests the need for further investigation of other ASFV-contaminated meat products.
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Affiliation(s)
- Stefano Petrini
- National Reference Centre for Pestiviruses and Asfivirus, Istituto Zooprofilattico Sperimentale Umbria-Marche “Togo Rosati”, Via Gaetano Salvemini, 1, 06126 Perugia, Italy; (C.C.); (M.P.); (M.G.); (C.R.); (F.F.)
| | - Andrea Brutti
- SSICA Stazione Sperimentale per l’Industria delle Conserve Alimentari, Fondazione di Ricerca Parma, 43121 Parma, Italy;
| | - Cristina Casciari
- National Reference Centre for Pestiviruses and Asfivirus, Istituto Zooprofilattico Sperimentale Umbria-Marche “Togo Rosati”, Via Gaetano Salvemini, 1, 06126 Perugia, Italy; (C.C.); (M.P.); (M.G.); (C.R.); (F.F.)
| | - Davide Calderone
- Associazione Industriali delle Carni e dei Salumi (ASSICA), 20089 Milan, Italy;
| | - Michela Pela
- National Reference Centre for Pestiviruses and Asfivirus, Istituto Zooprofilattico Sperimentale Umbria-Marche “Togo Rosati”, Via Gaetano Salvemini, 1, 06126 Perugia, Italy; (C.C.); (M.P.); (M.G.); (C.R.); (F.F.)
| | - Monica Giammarioli
- National Reference Centre for Pestiviruses and Asfivirus, Istituto Zooprofilattico Sperimentale Umbria-Marche “Togo Rosati”, Via Gaetano Salvemini, 1, 06126 Perugia, Italy; (C.C.); (M.P.); (M.G.); (C.R.); (F.F.)
| | - Cecilia Righi
- National Reference Centre for Pestiviruses and Asfivirus, Istituto Zooprofilattico Sperimentale Umbria-Marche “Togo Rosati”, Via Gaetano Salvemini, 1, 06126 Perugia, Italy; (C.C.); (M.P.); (M.G.); (C.R.); (F.F.)
| | - Francesco Feliziani
- National Reference Centre for Pestiviruses and Asfivirus, Istituto Zooprofilattico Sperimentale Umbria-Marche “Togo Rosati”, Via Gaetano Salvemini, 1, 06126 Perugia, Italy; (C.C.); (M.P.); (M.G.); (C.R.); (F.F.)
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2
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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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3
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Bouquet P, Alexandre V, De Lamballerie M, Ley D, Lesage J, Goffard A, Cocquerel L. Effect of High Hydrostatic Pressure Processing and Holder Pasteurization of Human Milk on Inactivation of Human Coronavirus 229E and Hepatitis E Virus. Viruses 2023; 15:1571. [PMID: 37515257 PMCID: PMC10384040 DOI: 10.3390/v15071571] [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: 06/15/2023] [Revised: 07/05/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
In preterm infants, sterilized donor milk (DM) is frequently used for feeding when breast milk is lacking. Most human milk banks use the Holder pasteurization method (HoP) to ensure the microbiological safety of DM. However, this method degrades many bioactive factors and hormones. Recently, high hydrostatic pressure (HHP) processing, which preserves bioactive factors in human milk, has been proposed as an alternative method to ensure the safety of DM. Although HHP treatment has been shown to be effective for viral inactivation, the effect of HHP on viruses that may be present in the complex nutritional matrix of human milk has not yet been defined. In the present study, we compared the efficacy of two HHP protocols (4 cycles at 350 MPa at 38 °C designated as 4xHP350 treatment, and 1 cycle at 600 MPa at 20 °C designated as 1xHP600 treatment) with the HoP method on artificially virus-infected DM. For this purpose, we used human coronavirus 229E (HCoV-229E) and hepatitis E virus (HEV) as surrogate models for enveloped and non-enveloped viruses. Our results showed that HCoV-229E is inactivated by HHP and HoP treatment. In particular, the 4xHP350 protocol is highly effective in inactivating HCoV-229E. However, our results demonstrated a matrix effect of human milk on HCoV-229E inactivation. Furthermore, we demonstrated that HEV is stable to moderate pressure HHP treatment, but the milk matrix does not protect it from inactivation by the high-pressure HHP treatment of 600 MPa. Importantly, the complex nutritional matrix of human milk protects HEV from inactivation by HoP treatment. In conclusion, we demonstrated that HHP and HoP treatments do not lead to complete inactivation of both surrogate virus models, indicating that these treatments cannot guarantee total viral safety of donor milk.
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Affiliation(s)
- Peggy Bouquet
- Unit of Clinical Microbiology, Institut Pasteur de Lille, F-59000 Lille, France
| | - Virginie Alexandre
- Univ. Lille, CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019-UMR 9017-CIIL-Center for Infection and Immunity of Lille, F-59000 Lille, France
| | | | - Delphine Ley
- CHU Lille, Division of Gastroenterology Hepatology and Nutrition, Department of Paediatrics, Jeanne de Flandre Children's Hospital, F-59000 Lille, France
- Univ. Lille, Inserm, CHU Lille, U1286-INFINITE-Institute for Translational Research in Inflammation, F-59000 Lille, France
| | - Jean Lesage
- Univ. Lille, Inserm, CHU Lille, U1286-INFINITE-Institute for Translational Research in Inflammation, F-59000 Lille, France
| | - Anne Goffard
- Unit of Clinical Microbiology, Institut Pasteur de Lille, F-59000 Lille, France
- Univ. Lille, CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019-UMR 9017-CIIL-Center for Infection and Immunity of Lille, F-59000 Lille, France
| | - Laurence Cocquerel
- Univ. Lille, CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019-UMR 9017-CIIL-Center for Infection and Immunity of Lille, F-59000 Lille, France
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Tong L, Ding G, Yang M, Su L, Wang S, Wang Y, Zheng L, Zhou D, Zhao F. High-hydrostatic-pressure inactivation of GI.5 and GII.4 human norovirus and effects on the physical, chemical, and taste characteristics of oyster (Crassostrea virginica). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review. Foods 2022; 11:foods11131823. [PMID: 35804638 PMCID: PMC9265340 DOI: 10.3390/foods11131823] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/14/2022] [Accepted: 06/20/2022] [Indexed: 02/05/2023] Open
Abstract
Bioactive peptides (BPs) derived from animal and plant proteins are important food functional ingredients with many promising health-promoting properties. In the food industry, enzymatic hydrolysis is the most common technique employed for the liberation of BPs from proteins in which conventional heat treatment is used as pre-treatment to enhance hydrolytic action. In recent years, application of non-thermal food processing technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) as pre-treatment methods has gained considerable research attention owing to the enhancement in yield and bioactivity of resulting peptides. This review provides an overview of bioactivities of peptides obtained from animal and plant proteins and an insight into the impact of US, HPP, and PEF as non-thermal treatment prior to enzymolysis on the generation of food-derived BPs and resulting bioactivities. US, HPP, and PEF were reported to improve antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, and antidiabetic properties of the food-derived BPs. The primary modes of action are due to conformational changes of food proteins caused by US, HPP, and PEF, improving the susceptibility of proteins to protease cleavage and subsequent proteolysis. However, the use of other non-thermal techniques such as cold plasma, radiofrequency electric field, dense phase carbon dioxide, and oscillating magnetic fields has not been examined in the generation of BPs from food proteins.
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6
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Biomolecules under Pressure: Phase Diagrams, Volume Changes, and High Pressure Spectroscopic Techniques. Int J Mol Sci 2022; 23:ijms23105761. [PMID: 35628571 PMCID: PMC9144967 DOI: 10.3390/ijms23105761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/18/2022] [Accepted: 05/19/2022] [Indexed: 02/06/2023] Open
Abstract
Pressure is an equally important thermodynamical parameter as temperature. However, its importance is often overlooked in the biophysical and biochemical investigations of biomolecules and biological systems. This review focuses on the application of high pressure (>100 MPa = 1 kbar) in biology. Studies of high pressure can give insight into the volumetric aspects of various biological systems; this information cannot be obtained otherwise. High-pressure treatment is a potentially useful alternative method to heat-treatment in food science. Elevated pressure (up to 120 MPa) is present in the deep sea, which is a considerable part of the biosphere. From a basic scientific point of view, the application of the gamut of modern spectroscopic techniques provides information about the conformational changes of biomolecules, fluctuations, and flexibility. This paper reviews first the thermodynamic aspects of pressure science, the important parameters affecting the volume of a molecule. The technical aspects of high pressure production are briefly mentioned, and the most common high-pressure-compatible spectroscopic techniques are also discussed. The last part of this paper deals with the main biomolecules, lipids, proteins, and nucleic acids: how they are affected by pressure and what information can be gained about them using pressure. I I also briefly mention a few supramolecular structures such as viruses and bacteria. Finally, a subjective view of the most promising directions of high pressure bioscience is outlined.
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Yamanaka H, Mahara A, Morimoto N, Yamaoka T. REDV-modified decellularized microvascular grafts for arterial and venous reconstruction. J Biomed Mater Res A 2021; 110:547-558. [PMID: 34486215 DOI: 10.1002/jbm.a.37305] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 07/02/2021] [Accepted: 08/26/2021] [Indexed: 11/09/2022]
Abstract
Recently, a decellularized microvascular graft (inner diameter: 0.6 mm) modified with the integrin α4β1 ligand, REDV, was developed to provide an alternative to autologous-vein grafting in reconstructive microsurgery, showing good early-stage patency under arterial flow in rats. This consecutive study evaluated its potential utility not only as an arterial substitute, but also as a venous substitute, using a rat-tail replantation model. Graft remodeling depending on hemodynamic status was also investigated. ACI rat tail arteries were decellularized via ultra-high-hydrostatic pressure treatment and modified with REDV to induce antithrombogenic interfaces and promote endothelialization after implantation. Grafts were implanted into the tail artery and vein to re-establish blood circulation in amputated Lewis rat tails (n = 12). The primary endpoint was the survival of replants. Secondary endpoints were graft patency, remodeling, and regeneration for 6 months. In all but three cases with technical errors or postoperative self-mutilation, tails survived without any evidence of ischemia or congestion. Six-month Kaplan-Meier patency was 100% for tail-artery implanted grafts and 62% for tail-vein implanted grafts. At 6 months, the neo-tunica media (thickness: 95.0 μm in tail-artery implanted grafts, 9.3 μm in tail-vein implanted grafts) was regenerated inside the neo-intima. In conclusion, the microvascular grafts functioned well both as arterial and venous paths of replanted-rat tails, with different remodeling under arterial and venous conditions.
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Affiliation(s)
- Hiroki Yamanaka
- Department of Biomedical Engineering, National Cerebral and Cardiovascular Center Research Institute, Osaka, Japan.,Department of Plastic and Reconstructive Surgery, Graduate School of Medicine and Faculty of Medicine, Kyoto University, Kyoto, Japan
| | - Atsushi Mahara
- Department of Biomedical Engineering, National Cerebral and Cardiovascular Center Research Institute, Osaka, Japan
| | - Naoki Morimoto
- Department of Plastic and Reconstructive Surgery, Graduate School of Medicine and Faculty of Medicine, Kyoto University, Kyoto, Japan
| | - Tetsuji Yamaoka
- Department of Biomedical Engineering, National Cerebral and Cardiovascular Center Research Institute, Osaka, Japan
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8
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Barroso SPC, Vicente Dos Santos AC, Souza Dos Santos P, Dos Santos Silva Couceiro JN, Fernandes Ferreira D, Nico D, Morrot A, Lima Silva J, Cheble de Oliveira A. Inactivation of avian influenza viruses by hydrostatic pressure as a potential vaccine development approach. Access Microbiol 2021; 3:000220. [PMID: 34151171 PMCID: PMC8208760 DOI: 10.1099/acmi.0.000220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Accepted: 03/04/2021] [Indexed: 11/21/2022] Open
Abstract
Vaccines are a recommended strategy for controlling influenza A infections in humans and animals. Here, we describe the effects of hydrostatic pressure on the structure, morphology and functional characteristics of avian influenza A H3N8 virus. The effect of hydrostatic pressure for 3 h on H3N8 virus revealed that the particles were resistant to this condition, and the virus displayed only a discrete conformational change. We found that pressure of 3 kbar applied for 6 h was able to inhibit haemagglutination and infectivity while virus replication was no longer observed, suggesting that full virus inactivation occurred at this point. However, the neuraminidase activity was not affected at this approach suggesting the maintenance of neutralizing antibody epitopes in this key antigen. Our data bring important information for the area of structural virology of enveloped particles and support the idea of applying pressure-induced inactivation as a tool for vaccine production.
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Affiliation(s)
- Shana Priscila Coutinho Barroso
- Laboratório de Termodinâmica de Proteínas e Estruturas Virais Gregorio Weber, Programa de Biologia Estrutural, Instituto de Bioquímica Médica Leopoldo de Meis, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, RJ, Brazil.,Instituto Nacional de Ciência e Tecnologia de Biologia Estrutural e Bioimagem, Brazil.,Laboratório de Biologia Molecular, Instituto de Pesquisas Biomédicas, Hospital Naval Marcílio Dias, Marinha do Brasil, Brazil
| | - Ana Clara Vicente Dos Santos
- Laboratório de Termodinâmica de Proteínas e Estruturas Virais Gregorio Weber, Programa de Biologia Estrutural, Instituto de Bioquímica Médica Leopoldo de Meis, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, RJ, Brazil.,Instituto Nacional de Ciência e Tecnologia de Biologia Estrutural e Bioimagem, Brazil
| | - Patrícia Souza Dos Santos
- Laboratório de Termodinâmica de Proteínas e Estruturas Virais Gregorio Weber, Programa de Biologia Estrutural, Instituto de Bioquímica Médica Leopoldo de Meis, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, RJ, Brazil.,Instituto Nacional de Ciência e Tecnologia de Biologia Estrutural e Bioimagem, Brazil.,Centro Universitário IBMR, Rio de Janeiro, RJ, Brazil
| | | | - Davis Fernandes Ferreira
- Departamento de Virologia, Instituto de Microbiologia Professor Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Dirlei Nico
- Departamento de Virologia, Instituto de Microbiologia Professor Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Alexandre Morrot
- Laboratório de Imunoparasitologia, Instituto Oswaldo Cruz, Rio de Janeiro, RJ, Brazil.,Faculdade de Medicina, Departamento de Clínica Médica, Centro de Pesquisa em Tuberculose,, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Jerson Lima Silva
- Laboratório de Termodinâmica de Proteínas e Estruturas Virais Gregorio Weber, Programa de Biologia Estrutural, Instituto de Bioquímica Médica Leopoldo de Meis, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, RJ, Brazil.,Instituto Nacional de Ciência e Tecnologia de Biologia Estrutural e Bioimagem, Brazil
| | - Andrea Cheble de Oliveira
- Laboratório de Termodinâmica de Proteínas e Estruturas Virais Gregorio Weber, Programa de Biologia Estrutural, Instituto de Bioquímica Médica Leopoldo de Meis, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, RJ, Brazil.,Instituto Nacional de Ciência e Tecnologia de Biologia Estrutural e Bioimagem, Brazil
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9
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Govaris A, Pexara A. Inactivation of Foodborne Viruses by High-Pressure Processing (HPP). Foods 2021; 10:215. [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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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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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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11
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Pereira C, Costa P, Duarte J, Balcão VM, Almeida A. Phage therapy as a potential approach in the biocontrol of pathogenic bacteria associated with shellfish consumption. Int J Food Microbiol 2020; 338:108995. [PMID: 33316593 DOI: 10.1016/j.ijfoodmicro.2020.108995] [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: 06/22/2020] [Revised: 11/18/2020] [Accepted: 11/20/2020] [Indexed: 12/17/2022]
Abstract
Infectious human diseases acquired from bivalve shellfish consumption constitute a public health threat. These health threats are largely related to the filter-feeding phenomenon, by which bivalve organisms retain and concentrate pathogenic bacteria from their surrounding waters. Even after depuration, bivalve shellfish are still involved in outbreaks caused by pathogenic bacteria, which increases the demand for new and efficient strategies to control transmission of shellfish infection. Bacteriophage (or phage) therapy represents a promising, tailor-made approach to control human pathogens in bivalves, but its success depends on a deep understanding of several factors that include the bacterial communities present in the harvesting waters, the appropriate selection of phage particles, the multiplicity of infection that produces the best bacterial inactivation, chemical and physical factors, the emergence of phage-resistant bacterial mutants and the life cycle of bivalves. This review discusses the need to advance phage therapy research for bivalve decontamination, highlighting their efficiency as an antimicrobial strategy and identifying critical aspects to successfully apply this therapy to control human pathogens associated with bivalve consumption.
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Affiliation(s)
- Carla Pereira
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
| | - Pedro Costa
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - João Duarte
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Victor M Balcão
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal; PhageLab-Laboratory of Biofilms and Bacteriophages, University of Sorocaba, 18023-000 Sorocaba, São Paulo, Brazil
| | - Adelaide Almeida
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
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12
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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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Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, Xiao HW. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Crit Rev Food Sci Nutr 2019; 60:2481-2508. [PMID: 31389257 DOI: 10.1080/10408398.2019.1649633] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | | | - Jinwen Xu
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China
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14
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15
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Inactivation of Escherichia coli O157:H7 by High Hydrostatic Pressure Combined with Gas Packaging. Microorganisms 2019; 7:microorganisms7060154. [PMID: 31141917 PMCID: PMC6617376 DOI: 10.3390/microorganisms7060154] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 05/15/2019] [Accepted: 05/16/2019] [Indexed: 11/16/2022] Open
Abstract
The inactivation of Escherichia coli O157:H7 (E. coli) in physiological saline and lotus roots by high hydrostatic pressure (HHP) in combination with CO2 or N2 was studied. Changes in the morphology, cellular structure, and membrane permeability of the cells in physiological saline after treatments were investigated using scanning electron microscopy, transmission electron microscopy, and flow cytometry, respectively. It was shown that after HHP treatments at 150–550 MPa, CO2-packed E. coli cells had higher inactivation than the N2-packed and vacuum-packed cells, and no significant difference was observed in the latter two groups. Further, both the morphology and intracellular structure of CO2-packed E.coli cells were strongly destroyed by high hydrostatic pressure. However, serious damage to the intracellular structures occurred in only the N2-packed E. coli cells. During HHP treatments, the presence of CO2 caused more disruptions in the membrane of E. coli cells than in the N2-packed and vacuum-packed cells. These results indicate that the combined treatment of HHP and CO2 had a strong synergistic bactericidal effect, whereas N2 did not have synergistic effects with HHP. Although these two combined treatments had different effects on the inactivation of E. coli cells, the inactivation mechanisms might be similar. During both treatments, E. coli cells were inactivated by cell damage induced to the cellular structure through the membrane components and the extracellular morphology, unlike the independent HHP treatment.
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16
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Kamarasu P, Hsu HY, Moore MD. Research Progress in Viral Inactivation Utilizing Human Norovirus Surrogates. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00089] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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17
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Silva AF, Borges A, Giaouris E, Graton Mikcha JM, Simões M. Photodynamic inactivation as an emergent strategy against foodborne pathogenic bacteria in planktonic and sessile states. Crit Rev Microbiol 2018; 44:667-684. [PMID: 30318945 DOI: 10.1080/1040841x.2018.1491528] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Foodborne microbial diseases are still considered a growing public health problem worldwide despite the global continuous efforts to ensure food safety. The traditional chemical and thermal-based procedures applied for microbial growth control in the food industry can change the food matrix and lead to antimicrobial resistance. Moreover, currently applied disinfectants have limited efficiency against biofilms. Therefore, antimicrobial photodynamic therapy (aPDT) has become a novel alternative for controlling foodborne pathogenic bacteria in both planktonic and sessile states. The use of aPDT in the food sector is attractive as it is less likely to cause antimicrobial resistance and it does not promote undesirable nutritional and sensory changes in the food matrix. In this review, aspects on the antimicrobial photodynamic technology applied against foodborne pathogenic bacteria and studied in recent years are presented. The application of photodynamic inactivation as an antibiofilm strategy is also reviewed.
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Affiliation(s)
- Alex Fiori Silva
- a Postgraduate Program of Health Sciences , State University of Maringá , Maringá , Paraná , Brazil.,b LEPABE, Department of Chemical Engineering, Faculty of Engineering , University of Porto , Porto , Portugal
| | - Anabela Borges
- b LEPABE, Department of Chemical Engineering, Faculty of Engineering , University of Porto , Porto , Portugal
| | - Efstathios Giaouris
- c Department of Food Science and Nutrition, Faculty of the Environment , University of the Aegean , Lemnos , Greece
| | | | - Manuel Simões
- b LEPABE, Department of Chemical Engineering, Faculty of Engineering , University of Porto , Porto , Portugal
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18
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Noda M. Current Status of Norovirus Food Poisoning Related to Bivalve Mollusk and Its Control Measures. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2018; 58:12-25. [PMID: 28260728 DOI: 10.3358/shokueishi.58.12] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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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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20
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LeClair DA, Cranston ED, Lichty BD, Xing Z, Thompson MR. Consecutive Spray Drying to Produce Coated Dry Powder Vaccines Suitable for Oral Administration. ACS Biomater Sci Eng 2018; 4:1669-1678. [DOI: 10.1021/acsbiomaterials.8b00117] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Daniel A. LeClair
- Department of Chemical Engineering, McMaster University, 1280 Main Street W., Hamilton, Ontario L8S 4L7, Canada
| | - Emily D. Cranston
- Department of Chemical Engineering, McMaster University, 1280 Main Street W., Hamilton, Ontario L8S 4L7, Canada
| | - Brian D. Lichty
- McMaster Immunology Research Centre & Department of Pathology and Molecular Medicine, McMaster University, 1280 Main Street W., Hamilton, Ontario L8S 4L7, Canada
| | - Zhou Xing
- McMaster Immunology Research Centre & Department of Pathology and Molecular Medicine, McMaster University, 1280 Main Street W., Hamilton, Ontario L8S 4L7, Canada
| | - Michael R. Thompson
- Department of Chemical Engineering, McMaster University, 1280 Main Street W., Hamilton, Ontario L8S 4L7, Canada
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21
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Wang L, Tao H, Li Y. Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail (
Bullacta exarata
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13509] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Liping Wang
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Hong Tao
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
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22
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Kim JH, Yu SH, Cho YJ, Pan JH, Cho HT, Kim JH, Bong H, Lee Y, Chang MH, Jeong YJ, Choi G, Kim YJ. Preparation of S-Allylcysteine-Enriched Black Garlic Juice and Its Antidiabetic Effects in Streptozotocin-Induced Insulin-Deficient Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:358-363. [PMID: 28001066 DOI: 10.1021/acs.jafc.6b04948] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
S-Allylcysteine (SAC), produced in large amounts during the aging process of garlic via enzymatic hydrolysis, is known as a key compound responsible for the multiple pharmacological activities of aged black garlic. This study investigated the effects of enzyme- and high hydrostatic pressure (HHP)-assisted extraction on the content of the bioactive compounds, including SAC, in black garlic juice (BGJ) and evaluated the antidiabetic effects of SAC-enriched BGJ in streptozotocin (STZ)-treated mice. The aging process increased the contents of SAC, total polyphenols, and total flavonoids in garlic juice. More importantly, pretreatment of pectinase cocktail with HHP resulted in a greater increase in those compounds during aging. Enzyme-treated BGJ reduced hyperglycemia and improved islet architecture and β-cell function in STZ-treated mice. Moreover, these effects were more potent than those of BGJ prepared by the conventional aging process. These findings provide useful information for the production of black garlic with improved bioactivities.
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Affiliation(s)
- Jun Ho Kim
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Su Hyun Yu
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Yun Jeong Cho
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Jeong Hoon Pan
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Hyung Taek Cho
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Jeong Ho Kim
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Hyejin Bong
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Yeojin Lee
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Moon Han Chang
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Ye Jin Jeong
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Garam Choi
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
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23
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Inactivation efficiency and mechanism of UV-TiO 2 photocatalysis against murine norovirus using a solidified agar matrix. Int J Food Microbiol 2016; 238:256-264. [DOI: 10.1016/j.ijfoodmicro.2016.09.025] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 09/13/2016] [Accepted: 09/25/2016] [Indexed: 11/22/2022]
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24
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Variable High-Pressure-Processing Sensitivities for Genogroup II Human Noroviruses. Appl Environ Microbiol 2016; 82:6037-45. [PMID: 27474724 DOI: 10.1128/aem.01575-16] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Accepted: 07/27/2016] [Indexed: 11/20/2022] Open
Abstract
UNLABELLED Human norovirus (HuNoV) is a leading cause of foodborne diseases worldwide. High-pressure processing (HPP) is one of the most promising nonthermal technologies for the decontamination of viral pathogens in foods. However, the survival of HuNoVs after HPP is poorly understood because these viruses cannot be propagated in vitro In this study, we estimated the survival of different HuNoV strains within genogroup II (GII) after HPP treatment using viral receptor-binding ability as an indicator. Four HuNoV strains (one GII genotype 1 [GII.1] strain, two GII.4 strains, and one GII.6 strain) were treated at high pressures ranging from 200 to 600 MPa. After treatment, the intact viral particles were captured by porcine gastric mucin-conjugated magnetic beads (PGM-MBs) that contained histo-blood group antigens, the functional receptors for HuNoVs. The genomic RNA copies of the captured HuNoVs were quantified by real-time reverse transcriptase PCR (RT-PCR). Two GII.4 HuNoVs had similar sensitivities to HPP. The resistance of HuNoV strains against HPP ranked as follows: GII.1 > GII.6 > GII.4, with GII.4 being the most sensitive. Evaluation of temperature and matrix effects on HPP-mediated inactivation of HuNoV GII.4, GII.1, and GII.6 strains showed that HuNoV was more easily inactivated at lower temperatures and at a neutral pH. In addition, phosphate-buffered saline (PBS) and minimal essential medium (MEM) can provide protective effects against HuNoV inactivation compared to H2O. Collectively, this study demonstrated that (i) different HuNoV strains within GII exhibited different sensitivities to high pressure, and (ii) HPP is capable of inactivating HuNoV GII strains by optimizing pressure parameters. IMPORTANCE Human norovirus (HuNoV) is a leading cause of foodborne disease worldwide. Noroviruses are highly diverse, both antigenically and genetically. Genogroup II (GII) contains the majority of HuNoVs, with GII genotype 4 (GII.4) being the most prevalent. Recently, GII.1 and GII.6 have emerged and caused many outbreaks worldwide. However, the survival of these GII HuNoVs is poorly understood because they are uncultivable in vitro Using a novel receptor-binding assay conjugated with real-time RT-PCR, we found that GII HuNoVs had variable susceptibilities to high-pressure processing (HPP), which is one of the most promising food-processing technologies. The resistance of HuNoV strains to HPP ranked as follows: GII.1 > GII.6 > GII.4. This study highlights the ability of HPP to inactivate HuNoV and the need to optimize processing conditions based on HuNoV strain variability and sample matrix.
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25
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Pan H, Buenconsejo M, Reineke KF, Shieh YC. Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice. J Food Prot 2016; 79:1517-1526. [PMID: 28221934 DOI: 10.4315/0362-028x.jfp-16-004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
High pressure processing (HPP) can inactivate pathogens and retain fruit qualities. Elevated HPP pressure or time increases virus inactivation, but the effect of temperature is not consistently observed for norovirus and hepatitis A virus. In the present study, the effectiveness of HPP holding temperatures (<40°C) and pressures were evaluated for inactivating surrogates (murine norovirus [MNV] and MS2 coliphage) in pomegranate and strawberry juices and strawberry puree using a 24-liter HPP system. The holding temperature was established by setting the HPP initial temperature via pretrials. All trials were able to arrive at the designated holding pressure and holding temperature simultaneously. MNV inactivation in juices was conducted at 300 MPa for 3 min with various holding temperatures (10 to 30°C). A regression equation was derived, Y = -0.08 × X + 2.6 log PFU, R2 = 0.96, where Y is the log reduction and X is the holding temperature. The equation was used to predict a 2.6-log reduction in juices at 0°C holding temperature and indicated that MNV inactivation was inversely proportional to temperature increase. MNV survival during HPP did not differ significantly in pomegranate and strawberry juices. However, MS2 coliphage inactivation was greater as the holding temperature increased (from 15 to 38°C) at 600 MPa for 3 min. The increased inactivation trend is presumably similar to that for hepatitis A virus, but the holding temperature was not correlated with the reduction of HPP-resistant MS2 in strawberry puree. When the HPP holding pressure was evaluated independently in strawberry puree, a 5-log reduction of MNV was predicted through regression analysis at the holding pressure of 424 MPa for 3 min at 20°C. These parameters should inactivate >5 log PFU of MNV in juices, based upon a greater inactivation in berry juice than in puree (1.16-versus 0.74-log reduction at 300 MPa). This research illustrates use of predictive inactivation and a feasible means for manipulating HPP parameters for effective virus inactivation in fruit juices and puree.
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Affiliation(s)
- Hao Pan
- Department of Food Science and Nutrition, Illinois Institute of Technology, 6502 S. Archer Road, Bedford Park, Illinois 60501, USA
| | - Matthew Buenconsejo
- Department of Food Science and Nutrition, Illinois Institute of Technology, 6502 S. Archer Road, Bedford Park, Illinois 60501, USA
| | - Karl F Reineke
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, 6502 S. Archer Road, Bedford Park, Illinois 60501, USA
| | - Y Carol Shieh
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, 6502 S. Archer Road, Bedford Park, Illinois 60501, USA
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26
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Baker GL. Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish. Foods 2016; 5:E29. [PMID: 28231124 PMCID: PMC5302340 DOI: 10.3390/foods5020029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 04/01/2016] [Accepted: 04/07/2016] [Indexed: 11/22/2022] Open
Abstract
Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored.
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Affiliation(s)
- George L Baker
- University of Florida, 104 Aquatic Food Products Laboratory, Gainesville, FL 32611-0370, USA.
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27
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High-Pressure Inactivation of Rotaviruses: Role of Treatment Temperature and Strain Diversity in Virus Inactivation. Appl Environ Microbiol 2015; 81:6669-78. [PMID: 26187961 DOI: 10.1128/aem.01853-15] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 07/11/2015] [Indexed: 11/20/2022] Open
Abstract
Rotavirus (RV) is the major etiological agent of acute gastroenteritis in infants worldwide. Although high-pressure processing (HPP) is a popular method to inactivate enteric pathogens in food, the sensitivity of different virus strains within same species and serotype to HPP is variable. This study aimed to compare the barosensitivities of seven RV strains derived from four serotypes (serotype G1, strains Wa, Ku, and K8; serotype G2, strain S2; serotype G3, strains SA-11 and YO; and serotype G4, strain ST3) following high-pressure treatment. RV strains showed various responses to HPP based on the initial temperature and had different inactivation profiles. Ku, K8, S2, SA-11, YO, and ST3 showed enhanced inactivation at 4°C compared to 20°C. In contrast, strain Wa was not significantly impacted by the initial treatment temperature. Within serotype G1, strain Wa was significantly (P < 0.05) more resistant to HPP than strains Ku and K8. Overall, the resistance of the human RV strains to HPP at 4°C can be ranked as Wa > Ku = K8 > S2 > YO > ST3, and in terms of serotype the ranking is G1 > G2 > G3 > G4. In addition, pressure treatment of 400 MPa for 2 min was sufficient to eliminate the Wa strain, the most pressure-resistant RV, from oyster tissues. HPP disrupted virion structure but did not degrade viral protein or RNA, providing insight into the mechanism of viral inactivation by HPP. In conclusion, HPP is capable of inactivating RV at commercially acceptable pressures, and the efficacy of inactivation is strain dependent.
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