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• W2491478748 abstract "This chapter gives an overview of the effect of different types of food processes (heat, mild food processing and preservation techniques) on foodborne viruses. Inactivation and survival data are presented for the foodborne viruses of major health concern such as Norovirus, hepatitis A virus, hepatitis E virus and avian influenza virus, although the latter is not proven to be foodborne. It is important to note that many of these viruses cannot be grown in routine tissue culture and that inactivation data rely on the use of model surrogate viruses. Heat represents the most efficient treatment to inactivate foodborne viruses and as a general rule, the higher the temperature, the higher and the faster the reduction in viral infectivity. Temperatures ≥90 °C are effective in inactivating the most heat resistant enteric viruses, even in complex matrices such as shellfish and meat. Mild food preservation processes such as washing (including shellfish depuration and relaying), acidification, modified atmosphere packaging, ultrasound-based treatments and pulsed electric field were shown to have only a marginal effect on the viral load. Storage in cool conditions, freezing and freeze-drying had no significant inactivation effect. High hydrostatic pressure processing was shown to be a promising technology especially in shellfish, as treatment conditions were found which enabled >3 log reduction while the organoleptic quality could be retained. UV treatment can be useful to inactivate viruses in water, but has limited application in the food industry because UV does not penetrate foods. The use of ionizing radiation appears very limited, as irradiation doses (gamma and electron beam) required to achieve a significant inactivation of enteric viruses are well beyond the current maximum dose allowed by the food and drug administration for fresh produce." @default.
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• W2491478748 date "2013-04-02" @default.
• W2491478748 modified "2023-10-16" @default.
• W2491478748 title "Effects of treatments used in food processing on viruses" @default.
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• W2491478748 doi "https://doi.org/10.3920/978-90-8686-780-6_06" @default.
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