High hydrostatic pressure as emergent technology for the elimination of foodborne viruses

被引：32

作者：

Kovac, Katarina ^{[1
]}

Diez-Valcarce, Marta ^{[1
]}

Hernandez, Marta ^{[1
]}

Raspor, Peter ^{[2
]}

Rodriguez-Lazaro, David ^{[1
]}

机构：

[1] ITA, Valladolid, Spain

[2] Univ Ljubljana, Biotechnol Microbiol & Food Safety Biotech Fac, Ljubljana, Slovenia

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2010年 / 21卷 / 11期

关键词：

HEPATITIS-A VIRUS; FELINE CALICIVIRUS; MURINE NOROVIRUS; MICROBIAL INACTIVATION; NORWALK VIRUS; MOSAIC-VIRUS; TEMPERATURE; STABILITY; PROTEIN; MODEL;

D O I：

10.1016/j.tifs.2010.08.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High hydrostatic pressure is a non-thermal technology that eliminates microorganisms with a milder effect on the quality of the foods than that produced by heat treatment Consequently it can produce microbiologically safe foods, with an extended commercial shelf life and with better characteristics compared to heat-treated foods Whereas the effect of this technology on foodborne pathogenic bacteria has been extensively studied, there is less information on pressure inactivation of enteric viruses In this article, we review recent studies on the elimination of foodborne viral risks, and detail the different parameters which could influence the inactivation

引用

页码：558 / 568

页数：11

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