title: Temperature Effects for High-Pressure Processing of Picornaviruses.
abstract: Investigation of the effects of pre-pressurization temperature on the high-pressure inactivation for single strains of aichivirus (AiV), coxsackievirus A9 (CAV9) and B5 (CBV5) viruses, as well as human parechovirus-1 (HPeV) was performed. For CAV9, an average 1.99 log10 greater inactivation was observed at 4 °C after a 400-MPa-5-min treatments compared to 20 °C treatments. For CBV5, an average of 2.54 log10 greater inactivation was noted after 600-MPa-10-min treatments at 4 °C in comparison to 20 °C treatments. In contrast, inactivation was reduced by an average of 1.59 log10 at 4 °C for HPeV. AiV was resistant to pressure treatments of 600 MPa for as long as 15 min at 4, 20, and 30 °C temperatures. Thus, different pre-pressurization temperatures result in different inactivation effects for picornaviruses.
authors.affiliation: Food Safety and Interventions Technologies Research Unit, Agricultural Research Service, U. S. Department of Agriculture, James W. W. Baker Center, Delaware State University, Dover, DE, 19901, US. David.Kingsley@ars.usda.gov.
authors.forename: David H
authors.initials: DH
authors.lastname: Kingsley
authors.affiliation: Department of Animal & Food Sciences, University of Delaware, Newark, DE, 19716-2150, US.
authors.forename: Xinhui
authors.initials: X
authors.lastname: Li
authors.affiliation: Department of Animal & Food Sciences, University of Delaware, Newark, DE, 19716-2150, US.
authors.forename: Haiqiang
authors.initials: H
authors.lastname: Chen
mesh_terms: D004203:Disinfection / Q000295:instrumentation / Q000379:methods*; D006801:Humans; D006874:Hydrostatic Pressure; D010849:Picornaviridae / Q000737:chemistry / Q000254:growth & development*; D013696:Temperature
keywords: High-pressure processing; Picornavirus; Temperature; pH