Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives

摘要: Water is an essential component of food structures and biological materials. The importance water as a parameter affecting virion stability inactivation has been recognized across disciplinary areas. large number virus species, differences in spreading, likelihood foodborne infections, unknown infective doses, difficulties quantification are often limiting experimental approaches to establish accurate data required for detailed understanding virions’ kinetics various foods. Furthermore, non-foodborne viruses, shown by the SARS-CoV-2 (Covid-19) pandemic, may spread within chain. Traditional engineering benefits from kinetic on effects relative humidity (RH) temperature inactivation. enteric human norovirus (HuNoV), hepatitis A (HAV) virions materials their resistance against traditional processing preservation well recognized. It appears that temperature-dependence less affected strains than RH sensitivity individual species. Pathogenic viruses stable at low temperatures typical storage conditions. significant change activation energy above protein denaturation suggests rapid virions. mechanisms seem vary according temperature. Although little known during storage, dehydration, conditions, freezing stabilize Enveloped tend have high RH, but also such metal other surfaces several days. Food contributed developments stabilization nutrients, flavors, sensitive components which provides knowledge base development technologies inactivate foods environment. Novel processing, particularly pressure (HPP) cold plasma technologies, provide efficient means quality retention prior packaging or technologies.