Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives

doi:10.1007/s12393-020-09234-z

	Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives
	Roos, Yrjo H.
	2020-06
发表期刊	FOOD ENGINEERING REVIEWS
ISSN	1866-7910
EISSN	1866-7929
摘要	Water is an essential component of food structures and biological materials. The importance of water as a parameter affecting virion stability and inactivation has been recognized across disciplinary areas. The large number of virus species, differences in spreading, likelihood of foodborne infections, unknown infective doses, and difficulties of infective virus quantification are often limiting experimental approaches to establish accurate data required for detailed understanding of virions' stability and inactivation kinetics in various foods. Furthermore, non-foodborne viruses, as shown by the SARS-CoV-2 (Covid-19) pandemic, may spread within the food chain. Traditional food engineering benefits from kinetic data on effects of relative humidity (RH) and temperature on virion inactivation. The stability of enteric viruses, human norovirus (HuNoV), and hepatitis A (HAV) virions in food materials and their resistance against inactivation in traditional food processing and preservation is well recognized. It appears that temperature-dependence of virus inactivation is less affected by virus strains than differences in temperature and RH sensitivity of individual virus species. Pathogenic viruses are stable at low temperatures typical of food storage conditions. A significant change in activation energy above typical protein denaturation temperatures suggests a rapid inactivation of virions. Furthermore, virus inactivation mechanisms seem to vary according to temperature. Although little is known on the effects of water on virions' resistance during food processing and storage, dehydration, low RH conditions, and freezing stabilize virions. Enveloped virions tend to have a high stability at low RH, but low temperature and high RH may also stabilize such virions on metal and other surfaces for several days. Food engineering has contributed to significant developments in stabilization of nutrients, flavors, and sensitive components in food materials which provides a knowledge base for development of technologies to inactivate virions in foods and environment. Novel food processing, particularly high pressure processing (HPP) and cold plasma technologies, seem to provide efficient means for virion inactivation and food quality retention prior to packaging or food preservation by traditional technologies.
关键词	Foodborne viruses Virus inactivation Food processing Food preservation Water
DOI	10.1007/s12393-020-09234-z
WOS关键词	HEPATITIS-A VIRUS ; ENTERIC VIRUSES ; FOODBORNE VIRUSES ; THERMAL INACTIVATION ; RELATIVE-HUMIDITY ; MURINE NOROVIRUS-1 ; HEAT INACTIVATION ; SURVIVAL ; TEMPERATURE ; ENVIRONMENT
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
出版者	SPRINGER
引用统计
文献类型	期刊论文
专题	新冠肺炎循证社会科学证据集成
作者单位	Univ Coll Cork
推荐引用方式 GB/T 7714	Roos, Yrjo H.. Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives[J]. FOOD ENGINEERING REVIEWS,2020.
APA	Roos, Yrjo H..(2020).Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives.FOOD ENGINEERING REVIEWS.
MLA	Roos, Yrjo H.."Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives".FOOD ENGINEERING REVIEWS (2020).

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