Pressure Inactivation of Enteric Viruses in a Seafood Salad-Like Product |
| |
| Authors: | K. A. Hirneisen D. G. Hoover D. T. Hicks L. F. Pivarnik |
| |
| Affiliation: | 1. Department of Animal and Food Sciences , University of Delaware , Newark , Delaware , USA;2. Delaware Sea Grant, University of Delaware , Lewes , Delaware , USA;3. Department of Food Science and Nutrition , University of Rhode Island , Kingston , Rhode Island , USA |
| |
| Abstract: | High pressure processing (HPP) is a nonthermal processing technology that can inactivate foodborne viruses. This study assessed the protective effects of food components on virus inactivation by HPP in a seafood salad model. Virus-inoculated seafood samples (cod, shrimp, tuna, and clams) with or without mayonnaise were pressure-treated at 5°C. The seafood salad provided a protective effect on HPP inactivation compared to cell culture medium. Inactivation in seafood salad varied greatly due to the complex nature of the food matrix. When seafood salad ingredients were isolated, mayonnaise alone had a 2.0-log10 PFU/g protective effect for all viruses, unlike albumin, which did not affect virus inactivation, providing some insight into the roles individual ingredients may play on HPP inactivation of viruses in foods. |
| |
| Keywords: | hepatitis A virus norovirus high pressure processing seafood salad |
|
|
