Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies

被引：42
作者：
Pexara, Andreana [1 ]
Govaris, Alexander [1 ]
机构：
[1] Univ Thessaly, Fac Vet Sci, Lab Hyg Foods Anim Origin, 224 Trikalon St, Kardhitsa 43100, Greece
来源：
FOODS | 2020年 / 9卷 / 11期
关键词：
foodborne viruses; high-pressure processing (HPP); cold plasma (CP); ultraviolet light (UV); irradiation; pulsed electric field (PEF); HEPATITIS-E VIRUS; HYDROSTATIC-PRESSURE INACTIVATION; ATMOSPHERIC-PRESSURE; FELINE CALICIVIRUS; COLD-PLASMA; HUMAN ROTAVIRUS; AICHI VIRUS; A VIRUS; IRRADIATION; TEMPERATURE;
D O I：
10.3390/foods9111520
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In recent years, several foodborne viruses' outbreaks have been recorded worldwide. Most of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus (HAdV) and enterovirus (EV). In recent years, innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) for improving the quality and safety of foods, including foods of animal origin, have been under research. This review presents the recent data on foodborne viruses and reviews the innovative non-thermal technologies for the control of the foodborne viruses in foods.
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页数：17
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