Inactivation of food-borne viruses using natural biochemical substances

摘要: Food-borne viruses such as human Noroviruses (NoVs), hepatitis A virus (HAV), Rotaviruses (RoVs) are a public health concern worldwide. Biochemical substances, which occur naturally in plants, animals or microorganisms, might possess considerable antimicrobial properties. In this study, the reported effects of biochemical substances on food-borne reviewed. The grouped into several categories including (i) polyphenols and proanthocyanins, (ii) saponin, (iii) polysaccharides, (iv) organic acids, (v) proteins polypeptides, (vi) essential oils. Although not fully understood, mechanism action for antiviral activity natural compounds is presented. Generally, it thought to be prevention viral attachment host cells, either by causing damage capsids change receptors cell membranes. It recommended that further studies undertaken only wide-range screening novel but also in-depth well exploration their potential application controlling contamination foods food processing.