Biomedical Engineering Reference
In-Depth Information
over 10 min in some cases for a reduction of 1 log at 50 °C. Barnaud et al. (
2012
)
found a similar requirement for inactivation of HEV in meat products. An internal
temperature of 71 °C for 20 min was required to completely inactivate the virus. In
a more comprehensive study, Tuladhar et al. (
2012
) investigated the thermal stabil-
ity of viruses by measuring the time required to inactivate by 1 log
10
(90 %). The
results showed that 53 °C is inadequate to attain proper food safety for adenovirus,
poliovirus, MNV, and adenovirus; the time required was well over 5 min and as long
as 15 min for MNV-1. The results were signifi cantly improved at 73 °C, with the
required reduction being achieved in less than 2 min. Bertrand et al. (
2012
) reviewed
the available literature and found similar observations for HAV and astroviruses.
The data clearly show that higher temperatures than those used for bacteria are
required to attain proper inactivation of viruses. Unfortunately, the use of tempera-
tures above 73 °C in the food continuum can pose a problem in terms of maintaining
the aesthetic and organoleptic properties of these foods.
Disinfection
: The use of liquid chemical microbicides, more commonly referred to
as disinfectants, in the food continuum can be used within a HACCP program includ-
ing at retail. However, the actual application of these chemicals on food can be prob-
lematic due to potential changes in food quality, as well as the potential for improper
rinsing leading to residues. Studies investigating the use of nonresidual disinfectants
have been undertaken to reduce the levels of viruses on the surfaces of foods and also
in waters used in the food continuum. Kahler et al. (
2011
) investigated the inactiva-
tion of viruses in the presence of monochloramine and found that there is a suffi cient
reduction of adenoviruses, coxsackieviruses, and MNV for use in food production
and processing. In a similar manner, Su and D'Souza (
2011
) investigated the use of
water containing 5 % trisodium phosphate (which has a similar activity to hypochlo-
rite) on produce. They found the solution was suffi cient to inactivate over 7 log
10
of
MNV after rinsing for 30 s. Fraisse et al. (
2011
) investigated the use of peroxyacetic
acid against MNV and HAV and found that 100 ppm could reduce MNV on lettuce
by 1 log with simple washing. An extended exposure of 2 min reduced the levels of
MNV by over 99 %, whereas the reduction of HAV was only 0.7 log
10
.
Pressure
: The use of high hydrostatic pressure (HPP) may be used in the processing
and packaging stages of the food continuum to help prevent spread at retail. HPP
has the ability to reduce the viral load of foods, including complex matrices, while
maintaining food quality (Kingsley et al.
2004
,
2013
). Kingsley has reviewed the
literature on the use of HPP and found that all but the Aichi viruses may be inacti-
vated in 5 min by pressures ranging from 400 to 500 MPa (Kingsley
2013
). However,
there has yet to be a fully standardized protocol associated with HPP to ensure
proper activity against all viruses. Upon fi nding a harmonized and standard proto-
col, HPP may see a rise in its use.
UV irradiation
: Surface decontamination using ultraviolet (UV) irradiation contin-
ues to be investigated, although it has limited use in food processing and prepara-
tion. UV light has been known for over a decade to inactivate foodborne viruses
(Nuanualsuwan et al.
2002
) at levels over 0.1 J/cm
2
. Fino and Kniel (
2008b
) found
