Binding and Inactivation of Viruses on and in Food, with a Focus on the Role of the Matrix

摘要: This chapter provides a review of factors that are known to affect the binding enteric viruses different food matrices and persistence survival virus once it is associated, with an emphasis on foods contaminated by handlers before preparation stage. The complex surfaces fresh fruits vegetables, including cucumbers, tomatoes, peppers, lettuce, may also decrease desiccation effects lead inactivation. addition additives, such as sodium bisulfite or ascorbic acid, increase However, limited experimental data available sunlight in environment foods. High-hydrostatic-pressure processing (HHP) efficiently inactivates suspended buffer, but inactivation rates affected treatment temperature strain. inability remove inactivate from foodstuffs leads inevitably human disease some susceptible consumers. Enteric bind variety mechanisms, ionic hydrophobic interactions, van der Waals forces, interaction specific ligands (e.g., receptors), uptake into plants. A better understanding between pathogenic should enhanced measures these ultimately improved safety.