A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä
Reduction of Norovirus in Foods by Nonthermal Treatments: A Review
Tekijät: Ahmed H, Maunula L, Korhonen J
Kustantaja: INT ASSOC FOOD PROTECTION
Julkaisuvuosi: 2020
Journal: Journal of Food Protection
Tietokannassa oleva lehden nimi: JOURNAL OF FOOD PROTECTION
Lehden akronyymi: J FOOD PROTECT
Vuosikerta: 83
Numero: 12
Aloitussivu: 2053
Lopetussivu: 2073
Sivujen määrä: 21
ISSN: 0362-028X
eISSN: 1944-9097
DOI: https://doi.org/10.4315/JFP-20-177
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/Publication/51161749
Tiivistelmä
Human noroviruses are enteric pathogens that cause a substantial proportion of acute gastroenteritis cases worldwide regardless of background variables such as age, ethnicity, and gender. Although person-to-person contact is the general route of transmission, foodborne infections are also common. Thorough cooking eliminates noroviruses, but several food products such as berries, leafy vegetables, and mollusks undergo only limited heat treatment, if any, before consumption. Novel applications of nonthermal processing technologies are currently being vigorously researched because they can be used to inactivate pathogens and extend product shelf life with limited effects on nutrient content and perceived quality. These technologies, adopted from several industrial fields, include some methods already approved for food processing that have been applied in the food industry for years. However, a majority of the research has been conducted with bacteria and simple matrixes or surfaces. This review focuses on elimination of norovirus in food matrixes by use of nonthermal technologies in four categories: high hydrostatic pressure, light, irradiation, and cold atmospheric plasma. We discuss the properties of noroviruses, principles and inactivation mechanisms of select technologies, and main findings of relevant studies. We also provide an overview of the current status of the research and propose future directions for related work.
Human noroviruses are enteric pathogens that cause a substantial proportion of acute gastroenteritis cases worldwide regardless of background variables such as age, ethnicity, and gender. Although person-to-person contact is the general route of transmission, foodborne infections are also common. Thorough cooking eliminates noroviruses, but several food products such as berries, leafy vegetables, and mollusks undergo only limited heat treatment, if any, before consumption. Novel applications of nonthermal processing technologies are currently being vigorously researched because they can be used to inactivate pathogens and extend product shelf life with limited effects on nutrient content and perceived quality. These technologies, adopted from several industrial fields, include some methods already approved for food processing that have been applied in the food industry for years. However, a majority of the research has been conducted with bacteria and simple matrixes or surfaces. This review focuses on elimination of norovirus in food matrixes by use of nonthermal technologies in four categories: high hydrostatic pressure, light, irradiation, and cold atmospheric plasma. We discuss the properties of noroviruses, principles and inactivation mechanisms of select technologies, and main findings of relevant studies. We also provide an overview of the current status of the research and propose future directions for related work.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
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