title: High hydrostatic pressure processing: a promising nonthermal technology to inactivate viruses in high-risk foods.
abstract: Foodborne outbreaks of viral origin have become increasingly a serious public health concern. High-pressure processing (HPP), a nonthermal technology, has come to the forefront for food processing given its minimal effects on food quality. Recent studies have revealed encouraging results for the inactivation of several human viruses by HPP. This review provides comprehensive information on the use of HPP to eliminate viruses in model systems and foods. We address the influences of various parameters, including pressure level, holding time, pH, temperature, and food matrix on the efficacy of pressure inactivation of viruses, as well as insight into the mechanisms for inactivation of enveloped and nonenveloped viruses. HPP is a promising technology for mitigating virus contamination of foods, thus it is essential to identify the optimal parameters for enhancing virus inactivation while ensuring sensory and nutritional quality retention of foods.
authors.affiliation: Department of Veterinary Biosciences, College of Veterinary Medicine.
authors.forename: Fangfei
authors.initials: F
authors.lastname: Lou
authors.forename: Hudaa
authors.initials: H
authors.lastname: Neetoo
authors.forename: Haiqiang
authors.initials: H
authors.lastname: Chen
authors.forename: Jianrong
authors.initials: J
authors.lastname: Li
mesh_terms: D005502:Food / Q000821:virology*; D005511:Food Handling; D005517:Foodborne Diseases / Q000517:prevention & control / Q000821:virology; D006801:Humans; D006874:Hydrostatic Pressure; D014777:Virus Diseases / Q000517:prevention & control / Q000821:virology; D038301:Virus Inactivation; D014871:Water Microbiology
keywords: food safety; foodborne viruses; high-pressure processing; human norovirus; inactivation