Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice

Use of Oxidative Stress Responses to Determine the Efficacy of Inactivation Treatments on Cryptosporidium Oocysts

Cryptosporidium oocysts are known for being very robust, and their prolonged survival in the environment has resulted in outbreaks of cryptosporidiosis associated with the consumption of contaminated water or food. Although inactivation methods used for drinking water treatment, such as UV irradiation, can inactivate Cryptosporidium oocysts, they are not necessarily suitable for use with other environmental matrices, such as food. In order to identify alternative ways to inactivate Cryptosporidium oocysts, improved methods for viability assessment are needed. Here we describe a proof of concept for a novel approach for determining how effective inactivation treatments are at killing pathogens, such as the parasite Cryptosporidium. RNA sequencing was used to identify potential up-regulated target genes induced by oxidative stress, and a reverse transcription quantitative PCR (RT-qPCR) protocol was developed to assess their up-regulation following exposure to different induction treatments. Accordingly, RT-qPCR protocols targeting thioredoxin and Cryptosporidium oocyst wall protein 7 (COWP7) genes were evaluated on mixtures of viable and inactivated oocysts, and on oocysts subjected to various potential inactivation treatments such as freezing and chlorination. The results from the present proof-of-concept experiments indicate that this could be a useful tool in efforts towards assessing potential technologies for inactivating Cryptosporidium in different environmental matrices. Furthermore, this approach could also be used for similar investigations with other pathogens.

Reduction of Norovirus in Foods by Nonthermal Treatments: A Review

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