Non-thermal inactivation of Noroviruses in food

59th International Meat Industry Conference

Velebit, B.^1 ; Petronijevi, R.^1 ; Bokovi, T.^2

Institute of Meat Hygiene and Technology, Kaanskog 13, Belgrade, Serbia^1

Ministry of Agriculture, Forestry and Water Management, Veterinary Dirct., Food Safety Unit, Nemanjina 22-26, Belgrade, Serbia^2

关键词: Alternative technologies;    Chlorine dioxides;    Food-borne illness;    Good Manufacturing Practices;    High pressure processing;    Processing technologies;    Pulse electric fields;    Shadowing effects;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012021/pdf
DOI  :  10.1088/1755-1315/85/1/012021

来源: IOP

【 摘 要 】

An increased incidence of foodborne illnesses caused by Norovirus and consumer demand for fresh, convenient, and safe foods have prompted research into alternative antiviral processing technologies. Chlorine dioxide, UV treatment and thermal processing are standard antinoroviral technologies that have been employed for a while; however, they tend to be non-effective in modern processing due to residue concerns (ClO2), shadowing effects (UV) and low-energy efficiency (heat treatment). Alternative technologies have been validated such as ozone treatment, high pressure processing and pulse electric fields. Although these techniques are promising, none of them individually can deem food free of Norovirus. Further research on the effects on Norovirus in various food matrices is required. Good manufacturing practices and proper sanitation procedures remain the "gold" safety tools in food business.