Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies
作者： Andreana Pexara , Alexander Govaris
DOI: 10.3390/FOODS9111520
关键词:
摘要: In recent years, several foodborne viruses' outbreaks have been recorded worldwide. Μost of the viruses a low infection dose, are stable and can persist survive in foods for long time without loss infectivity. The most important are: human norovirus (HuNoV), rotavirus (HRV), hepatitis A virus (HAV), E (HEV), astrovirus (HAstV), Aichi (AiV), sapovirus (SaV), adenovirus (HAdV) enterovirus (EV). innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation pulsed electric field (PEF) improving quality safety foods, animal origin, under research. This review presents data on reviews control foods.
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